Then I realised I didn’t know how exactly aatha (amma’s amma in Reddiar telugu) cooked this so I called amma. She told me you need to rub the leaves with the spices you are going to use and then cook in a low flame with water sprinkled over it. This is how amma makes most thoran although I cook the vegetable first before adding spices. For the drumstick leaves, I decided to go the aatha way. Also check out drumstick leaves rasam and drumstick sambar recipe. 4 cups drumstick leaves muringayila 1 cup grated coconut (adjust amount to taste) 1 tsp red chilli powder A large pinch of turmeric 2 shallots 1/2 tsp jeera / cumin powder Salt to taste 1 tbsp coconut oil 1/4 tsp mustard seeds How I Made It:
- Remove the drum stick leaves from the stems. Wash thoroughly.
- Add salt, turmeric and red chilli powder to the washed leaves. Set aside for 30 mins. It will let out water.
- Grind coconut coarsely with the shallots and cumin powder.
- Heat oil in a pan and add the mustard seeds. When they pop, add the marinated leaves, stir around to combine. Cook closed on low heat for about 5 mins. Open, add the ground coconut mixture and stir well again.
- Cook closed for another 5-10 mins until the leaves are cooked through and soft. Make sure you mix in between to prevent browning at the bottom. Serve with rice and any pulusu / kozhambu of choice.
