Drumstick Parippu Curry |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 25g/1 oz tamarind pulp | 250g/9 oz mung beans | 4 drumsticks, cut into 5cm/2 in pieces |
| 3 fresh green chillies, finely sliced | 2 cloves garlic, finely sliced | 1/2 teaspoon turmeric powder |
| 1/2 teaspoon chilli powder | a small bunch of coriander, finely chopped | fresh grated coconut, to garnish |
| salt | ||
| 1 | Place the tamarind pulp in a small saucepan and cover with 225ml/8 fl oz of boiling water. Break up as much as possible with a spoon, then clover and leave to steep for 20 to 30 minutes. Sive the mixture into a clean bowl and discard the seeds and skin. Set aside. |
| 2 | Wash the mung beans to remove any stonges, then place them with the drumsticks in a large saucepan with 700ml/24 fl oz of water. Add the fresh green chillies, garlic, turmeric and chilli powder. Place over a high heat and bring to the boil. Lower the heat, then cover and simmer for 30 minutes, stirring occasionally, until the mung beans are soft. |
| 3 | Add the tamarind liquid and salt to taste. Finally, stir in the coriander and serve hot, sprinkled with the coconut. |