Preparation Time: 10-15 minutes.
Cooking Time : 25-30 minutes.
500 ml Curd
1/2 cup Gram flour (besan)
1 teaspoon Turmeric powder
2 tablespoons Oil
1/2 teaspoon Fenugreek seeds (methi dana)
1/2 teaspoon Cumin seeds
1/2 teaspoon Mustard seeds
8-10 Curry leaves
3-4 medium sized green clillies finely chopped
1 inch Ginger finely chopped
8-10 cloves of garlich finely chopped.
2 Pinch Asafoetida
1.5 teaspoon Red chilli powder
1 teaspoon coriander powder
1 Table spoon finely chopped fresh green coriander
4 Drum sticks (each approx 1.5 feet in length)
Salt to taste
3 cups water for directly adding to kadhi
5-6 cups cups of water for boiling drumsticks (dont throw the remaining water, add this water alongwith drumsticks to the kadhi)
–Note: Total 6 cups of water needs to be added to this recipe, 3 cups directly to kadhi and the remaining approx 3 cups which we get from boiling drumsticks.
2 Dried red chillies,broken into 2
1. Whisk curd well and mix besan (gram flour). Blend thoroughly so as to ensure that there are no lumps.
2. Add salt and 3 cups of water, keep aside.
3. Add, chopped drumsticks and salt to 6 cups water. And boil on low-medium flame (covered) for 8-10 minutes or till the inner portion drumsticks becomes soft.
4. Heat two tablespoons of oil in a kadai (medium flame).
5. Add fenugreek seeds, cumin seeds, mustard seeds, and whole red chillies (as I said these red chillies are optional so you can skip them).
6. Stir-fry for half a minute (till they crackle) (medium flame).
7. Add green chilies, asafoetida and curry leaves and stir-fry for a minute (low medium flame).
8. Add ginger and garlic and fry for 2-3 minutes (low medium flame).
9. Add all dry masalas (red chili powder, coriander powder and turmeric powder)
10. Add curd-gram flour mixture.
11. Bring to a boil (medium-high flame) and then simmer on low heat for about 10 minutes, stirring occasionally.
12. Add boiled drum sticks along with remaining water (add more water if the kadhi looks thick in consistency).
13. Boil for another 10 minutes on low flame.
14. Garnish with fresh green coriander and serve hot with plain steamed rice, chapati, methi (green fenugreek leaves) paratha or muli (redish) paratha.