Murungakkai Poriyal

1. 1
   prep

   Prep the drumsticks and soak the chana dal.

   1.Wash drumsticks and trim off both ends. Cut into 1.5-inch pieces.

   2.Soak chana dal in warm water for 30 minutes, then drain well.

   3.Chop onion finely, slit green chillies lengthwise, and grate fresh coconut.

   TIPPick tender, young drumsticks that snap easily — older ones turn fibrous and tough.
2. 2
   temper · ~3 min

   Make the tempering.

   1.Heat oil in a kadai over medium heat until shimmering.

   2.Add mustard seeds and let them splutter (30 sec).

   3.Add cumin seeds, dried red chillies, and curry leaves — fry until fragrant (20 sec).

   4.Add drained chana dal and saute until golden and nutty (1-2 min).

   TIPDon't let the chana dal burn — stir continuously once it starts changing colour.
3. 3
   saute · ~4 min

   Saute the aromatics.

   1.Add chopped onion and slit green chillies to the pan.

   2.Saute until onions turn translucent and soft (3-4 min).

   3.Sprinkle turmeric powder and a pinch of salt — stir to coat.

   TIPA pinch of salt at this stage helps the onions release moisture and cook faster.
4. 4
   saute · ~15 min

   Cook the drumsticks with water.

   1.Add the drumstick pieces to the pan and toss well with the masala.

   2.Add 3 tablespoons of water and stir gently.

   3.Cover with a lid and cook on low heat until drumsticks are tender (10-12 min).

   4.Remove lid and dry out any remaining moisture (2-3 min).

   TIPCheck for doneness by piercing a drumstick with a fork — it should yield easily. Split drumsticks lengthwise if they are thick.
5. 5
   mix · ~1 min

   Finish with coconut and serve.

   1.Turn off the heat and sprinkle freshly grated coconut over the poriyal.

   2.Gently fold the coconut through the drumsticks until well distributed.

   3.Transfer to a serving bowl and serve hot.

   TIPDon't cook the coconut — adding it off the heat keeps its natural sweetness and bite intact.

Cuisines we love