INGREDIENTS
3 Bunch Drumstick Leaves
3 tbsp Roasted Rice
Powder (Parboiled Rice)
Red Chilies 18 numbers (as
per your preference, quantity can be increased or decreased)
1 tsp Coriander Seeds
1 tsp Cumin Seeds
2 tbsp Coconuts (grated
or chopped in small pieces)
1 Onion
Salt to taste
Tempering
½ tsp Mustard
Seeds mixed with Urad Dal
½ tsp finely chopped
Onion
1 tbsp Cooking Oil
METHOD
1. First
blanch the leaves by adding salt and drain out the water and keep it aside.
2.
Roast the parboiled rice. Grind the roasted rice and make a fine powder and
Keep it aside.
3. Nextly roast red
chilies, cumin seeds, and coriander seeds and grind it to make a fine powder,
now add coconut and onion and run the grinder, finally add roasted rice powder
and salt to taste and again run the grinder to make a fine powder (this is the
process to grind.)
4. Heat a wok with oil, add Mustard Seeds mixed with urad
dal and Cumin Seeds, when it starts splutter, add onion. Fry till it turns in
golden color. Now add blanched leaves
and the prepared powder (mentioned in step 3) and mix it well and cover
with lid and leave it for 2 – 3 minutes on low flame.
5. Drumstick leaves sabji is ready to serve.
Note:
Please take tender leaves
only.
This sabji goes well with chapati and sambar rice.
Thanks and Regards,
Latha
