Ingredients
1tbspoil
1tspblack mustard seeds
1tspfenugreek seeds
curry leaf
6shallotssliced
5clovesgarlicminced
1largeoniondiced and ground into a paste
1tomatodiced and pureed
2chicken drumsticks
2tbspstamarindsoaked in warm water
2tspssalt
2tspschili powder
2tspscoriander powder
1cupcoconut milk
Preparation
Add oil in a pan on medium heat. To this, add mustard seeds, fenugreek seeds, curry leaves, and shallots. Saute until mustard seeds pop.
Add garlic, onion paste, and tomato puree and cook well. Once the raw onion is cooked, add chili powder and coriander powder. and cook well until the spices are no longer raw, about 5 to 7 minutes.
Add drumsticks and salt and cook on low heat. To this, add tamarind paste and boil for 10 minutes until the drumsticks are cooked.
Finally, add coconut milk and simmer for 10 minutes.
Serve with hot dosas (lentil-rice crepes) or steamed white rice.
