RAW MANGO - DRUMSTICK GRAVY| PORICHA KUZHAMBU

I learnt this from my MIL. Usually we make this gravy only with drumstick. But during mango season , we make this combination. It tastes great with the excellent flavor of mango. If u don't get sour raw mango ,no problem , u can try this with drumstick alone by adding little tamarind extract to get the tangy taste. We mix this gravy in plain rice with little ghee.Here i've used Vengaaya vadagam for seasoning.I think most of u may not have/aware of this. So i've given the ingredients below to replace vadagam.

Try this simple & delicious poricha kuzhambu. Iam sure u'll love it and start to make it often.

 INGREDIENTS

• Raw mango - 1 no ( Medium sized) (cut into cubes as shown in the above picture)
• Drumstick - 2 nos
• Moong dal - 2 tbsp
• Sambhar powder - 1.5 - 2 tsp
• Salt & water- As needed

To grind:

• Grated coconut - 2 tbsp
• Water - As needed.

To temper:( to replace vadagam)

• Mustard seeds - 1/4 tsp
• Urad dal - 1/4 tsp
• Jeera - 1/4 tsp
• Small onion - 10 nos ( cut into small pieces)
• Curry leaves - a few (finely chopped)
• Cooking oil - 1 tbsp

METHOD:

• Pressure cook moong dal by adding a pinch of turmeric powder and a drop of oil. Mash it and set aside.
• Now in a bowl , take the drumstick pieces.Add the required water & cover cook. When it is half cooked, add the cubed mango pieces and add more water if necessary. Once it starts to boil , add the sambhar powder, salt  & cooked moong dal. Cover cook till mangoes & drumstick pieces get cooked.{Make sure the mango pieces should not be mushy and dissolved in the gravy}.
• Now grind the grated coconut adding little water to make a smooth paste.
• Mix this paste to the gravy and allow it to boil for sometime. If u feel the gravy is too thick, add water to bring the consistency. (In this step , check the salt & spice, add if needed)
• Suppose if the gravy is too watery after adding the coconut paste , u can add a little amount of rice flour to make the gravy thick.But this step is purely optional.
• At last , season the gravy with vengaaya vadagam or the above mentioned items. If u use the above said items for tempering, saute till everything turns brown. This gives a spl flavor to the gravy.

ENJOY MIXNG WITH HOT PLAIN RICE & A DROP OF GHEE OR SERVE AS A  SIDE DISH FOR VATRAL KUZHAMBU / SAMBHAR RICE.

KITCHEN CLINIC:

DRUMSTICK All parts of drumstick tree are useful and have long been used for nutritional, medicinal, and industrial purposes. The drumstick pods or fruits are used as a vegetable in curries and soups and very popular in Indian food. Crushed drumstick leaves are used as a domestic cleaning agent; powdered seeds are used for clarifying honey and sugarcane juice, and for purifying water. Moringa seeds produce oil, also known as Ben oil, which is a sweet non-sticky oil that doesn't become rancid. This oil is used in salads, for lubricating machines, and in perfumes and hair-care products. The seeds are also eaten green, roasted, powdered and steeped for tea or used in curries. This tree has in recent times been advocated by organizations such as Trees for Life as an outstanding indigenous source of highly digestible protein, calcium, iron, Vitamin C, and carotenoids suitable for use in regions of the world where malnourishment is a major concern. Drumstick and Health Quick Facts Almost all parts of the drumstick tree have medicinal value. The small, round leaves are especially beneficial in treating many ailments because of their high iron content and many medicinal properties. Drumstick leaves can be eaten fresh, cooked, or stored as dried powder for many months without refrigeration, and reportedly without loss of nutritional value. Where starvation is imminent, consuming the drumstick-leaf powder can be life-saving. According to the Trees for Life organization, "ounce-for-ounce, Moringa leaves contain more Vitamin A than carrots, more calcium than milk, more iron than spinach, more Vitamin C than oranges, and more potassium than bananas," and that the protein quality of Moringa leaves rivals that of milk and eggs. Because of the high calcium, iron, and vitamins, drumstick leaves can be used as a wonderful tonic for infant and growing kids and teens to promote strong and healthy bones and for purifying the bloodstream. To prepare the tonic, drumstick leaves should be ground with water, filtered, and mixed with milk. Drumstick-leaf juice is also very beneficial for pregnant women as it can help them overcome sluggishness of the uterus, ease delivery, and reduce post-delivery complications. In India, drumstick leaves are boiled in water and salt, the water is drained, and the leaves are served with ghee (clarified butter) to lactating mothers to increase breast milk. Drumstick leaves are very useful in treating wheezing, asthma, bronchitis, and tuberculosis. A soup prepared by boiling a handful of leaves in 3/4 cup water for 5 minutes and cooled is served to those with respiratory problems. A little salt, pepper, and lime juice can be added to this soup. Drumstick has antibacterial properties and as such is very useful in preventing infections such as those of the throat, chest, and skin. Drumstick soup can be prepared from the leaves, flowers, and pods and used for this purpose as an antibiotic. Dried and powdered bark of the drumstick root can also be used for fungal skin infections. Drumstick leaves, flowers, and seeds are useful in treating sexual debility and weakness. A teaspoonful of fresh drumstick-leaf juice mixed with honey and a glass of tender coconut water taken 2-3 times a day is a wonderful remedy for digestive disorders like diarrhea, dysentery, colitis, jaundice, and cholera. Drumstick-leaf juice is also effective in treating urinary disorders such as excessive urination. Drumstick-seed oil is useful in treating conjunctivitis. Fresh drumstick-leaf juice mixed with lime juice can also be applied to treat pimples, acne, and blackheads.

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