A coconutty Dry Gravy with drumstick

About drumstick:

Moringa oleifera (synonym: Moringa pterygosperma) is the most widely cultivated species of the genus Moringa, which is the only genus in the family Moringaceae. English common names include moringa,drumstick tree, from the appearance of the long, slender, triangular seed pods, horseradish tree, from the taste of the roots which resembles horseradish, ben oil tree or benzoil tree, from the oil derived from the seeds. A good overwiev over names of Moringa in different regiones, languages and dialects can be found on treesforlife.org. It is a fast-growing, drought-resistant tree native to the southern foothills of the Himalayas in northwestern India, but widely cultivated in tropical and sub-tropical areas.
In developing countries, moringa has potential to improve nutrition, boost food security, foster rural development, and support sustainable landcare. It may be used as forage for livestock, a micronutrient liquid, a natural anthelmintic and possible adjuvant.

Leaves:

The leaves are the most nutritious part of the plant, being a significant source of B vitamins, vitamin C, provitamin A as beta-carotene,vitamin K, manganese and protein, among other essential nutrients.When compared with common foods particularly high in certain nutrients per 100 g fresh weight, cooked moringa leaves are considerable sources of these same nutrients.

DrumStick:

The immature seed pods, called "drumsticks", are commonly consumed in South Asia. They are prepared by parboiling, and cooked in a curry until soft. The seed pods/fruits, even when cooked by boiling, remain particularly high in vitamin C (which may be degraded variably by cooking) and are also a good source of dietary fiber, potassium,magnesium and manganese.

Seeds:

The seeds, sometimes removed from more mature pods and eaten like peas or roasted likenuts, contain high levels of vitamin C and moderate amounts of B vitamins and dietary minerals (right table, USDA).

Seeds Oil:

Mature seeds yield 38–40% edible oil called ben oil from its high concentration of behenic acid. The refined oil is clear and odorless, and resists rancidity. The seed cake remaining after oil extraction may be used as afertilizer or as a flocculent to purify water. Moringa seed oil also has potential for use as a biofuel.

Roots:

The roots are shredded and used as a condiment in the same way as horseradish; however, they contain analkaloid, potentially having nerve-paralyzing properties.

Uses In Culnary:

Moringa has numerous applications in cooking throughout its regional distribution. It may be preserved by canning and exported.
In Bangladesh, it is made into a variety of curry dishes by mixing with coconut, poppy seeds, and mustard or boiled until the drumsticks are semisoft and consumed directly without any extra processing or cooking. It is used in curries, sambars, kormas, and dals, although it is also used to add flavor to cutlets and other recipes.
The fruit meat of drum sticks, including young seeds, is used for soup. Young leaves can either be fried with shrimp or added as a topping in fish soup.
There are several traditional Cambodian dishes using leaves (sluc) of the moringa tree known as daum m'rum, such as korko (a mixed vegetable soup). As it is a favorite vegetable, Cambodians traditionally grow moringa trees close to their residences.
In South India, Sri Lanka and Java, it is used to prepare a variety of sambar, is fried, or made into curry dishes by mixing with coconut, poppy seeds, and mustard or boiled until the drumsticks are semisoft and consumed directly without any extra processing or cooking. It is used in curries, sambars, kormas, and dals, although it is also used to add flavors, such as in ghee and soups. In Maharashtra, the pods are used in sweet and sour curries. In Gujarat and Rajasthan, the pods are used in to cook a spicy curry.
Tender drumstick leaves, finely chopped, are used as garnish for vegetable dishes and salads. It is also used in place of or along with coriander. In some regions, the flowers are gathered and cleansed to be cooked with besan to make pakoras.
The leaves may be fried and mixed with dried-fried tuna chips (Maldive fish), onions and dried chillies. This is equivalent to a sambal and eaten along with rice and curry. In one area in the Maldives, a soup is made with these leaves and rice, and eaten especially for breakfast during the month of Ramazan. It is also a common ingredient in an omelet. The pods are used to cook a mild curry.
Traditional Thai kaeng som with drumstick pods and fresh pla thu
In the Punjab region of India and Pakistan, moringa called Soanjhna flowers are first separated from the stem, boiled, mashed and cooked. Curdle is an important element of its recipe to create a specific taste and favorite dish.
The green pods, the leaves and the flowers are used in a variety of Thai dishes, such as curries, stir-fries, soups, omelets and salads. One of the most traditional dishes is sour Thai curry made with the drumstick pods and fish.
In the Philippines, moringa is widely eaten, and its leaves are available in many markets at affordable prices. The leaves are most often added to a broth to make a simple and nutritious soup. The leaves are also sometimes used as a characteristic ingredient in tinola, a traditional chicken dish consisting of chicken in a broth, moringa leaves, and either green papaya or another vegetable. The leaves can also be processed with olive oil and salt for a pesto-like pasta sauce that has become popular on the Filipino culinary scene. Moringa juice may be mixed with lemonsito juice to make ice candies or cold drinks, possibly more palatable to those who dislike vegetables.
In 2007, Filipino Senator Loren Legarda campaigned for the popularization of moringa. She asked the government to make moringa among its priority crops for propagation, citing a Bureau of Plant Industry that states moringa's nutritional content. The leaves may also be used in making polvoron (a milky, powdered snack), biofuel, and ben oil.


Ingredients:


 Drumstick - 20 OZ or 2 cups,
Salt - 1 tsp.

To Grind :(Grind below all to smooth paste by adding 1/4 cup of water)


 Coconut - 1/2 cup,
Jeera - 1 tbsp,
Turmeric - 1 tsp,
Chilly Powder - 1 tbsp,
Small onion - 1 or Onion - 50cent size.

Tadka :


 Oil - 1 tbsp,
Mustard Seeds - 1 tbsp,
Curry leaf - 1 sprig.

Method:


 1.Boil drumstick in water and salt till they are tender and cooked well.
2.Drain the water and add ground masala to drumstick and add 1/2 cup of water and let it come to boil and add salt if needed by doing a taste check.
3.Keep it aside.

 4.For making tadka , Take a pan add oil and once it is hot add mustard seeds and once they splutter add 1 sprig of curry leaves and add this tadka to the drumstick masala and Mix it.

 Serve this with rice and yogurt combination.