Mashingasanga (Drumstick/ Nuggekayi/) Sukka Masala.

“Mashingasanga (Drumstick) Sukka Masala” … the list of health benefits of drumstick or it's leaf (moringa) is endless … there are plenty of ways in which you can add them in preparing dishes … here is my version of a spicy sukka masala prepared using fresh and juicy drumsticks that tastes excellent … best served as side dish with paratha, roti, dosa or even dal-chawal … Yummilicious …

** Often Drumsticks ends up in sambar, sukke, talsani and maybe a few times as fries. When my neighbor gave me a large bunch of drumsticks from his hometown, I felt the need to try out something new as they were in plenty for any of my regular dishes and I did not want to waste them. The drumsticks fresh from villages are truly tastier than the one’s available in markets and I really have no idea as to why that is so.

** Anyway browsing through net, I came across a lot of sukka/ dry masala recipes and I got a fair idea of preparing sukka masala using only drumsticks which meant I could finally use most of them in one go. I decided to try it out my way by mixing and matching ingredients to suit our taste buds at home and was extremely happy with the final outcome of this recipe, as it turned out far beyond my expectations.

** Luckily I had decided on preparing parathas and in my opinion the two complimented each other very well. However, next time I would like to serve it in combo with my favorite panpolo/ neer dosa as I have an instinct that it will be a great combo. Drumsticks are available almost all round the year, do try out this delicious recipe and enjoy with your family and friends serving them with any accompaniment of your choice.

** Here is my own recipe for “Mashingasanga (Drumstick) Sukka Masala” … my style … do try it, tastes lovely with any type of roti ....

** Ingredients :

Drumstick/ Mashingsanga/ Shevaga/ Sahjan/ Nuggekayi : 6-8

Oil/ Tel/ Tela : 2-3 tblsp

Garlic/ Losun/ Lehsun : 5-6

Onion/ Piyavu/ Kanda : 1 large sized

Salt/ Namak/ Meeta : to taste

** Masala to be ground :

Coconut/ Soyi/ Nariyal : 1 cup

Masala Powder : 2 tblsp (any)

Kashmiri Red Chilly Powder/ Mirsange Pitti/ Mirchi Tikkat : 2 tblsp

Turmeric/ Haldi Powder : ½ tsp

Tamarind/ Chinchama/ Imly : one small marble sized

Onion/ Piyavu/ Kanda : 1 medium sized

** For Tempering/ Seasoning/ Tadka/ Pannaka :

Coconut Oil/ Nariyal Tel/ Narlel Tela : 1-2 tsp

Mustard Seeds/ Rai/ Sasam : 1 tsp

Dry Red Chilly/ Sukki Mirchi/ Sukki Mirsanga : 2-3 small ones

Curry Leaves/ Kadipatta/ Karbevu :8-10 fresh leaves

** Peel off the outer skin slightly of the drumsticks/ mashingasanga using string method which helps in retaining some part of the skin (check picture) and cut into 3 inch length pieces. Wash and soak them in plenty of water for about 20-30 minutes. This helps in turning the drumsticks juicier if they have dried out.

** Masala to be ground : Grind to a coarse paste coconut, masala powder, chilly powder, turmeric powder, tamarind along with onion peeled and chopped to pieces. Do not add water while grinding as the masala needs to be dry, but at the same time all ingredients should have been combined well. Keep this aside ready.

** Note : I used sambar masala powder for this recipe which is available in most of the Indian homes. However, you can use any masala powder in your home

** Drain water from drumsticks and add them into a kadai with about one cup of fresh water, a pinch of salt and cook till 90% done. In all I have used about 25 x 3 inches in length pieces for this curry here. Remove and keep aside.

** Peel off the skin of garlic and chop them fine. Similarly peel the onion and also chop them into fine pieces and keep it ready aside.

** Heat oil in a kadai, when hot add chopped garlic and fry until evenly light browned. Add in the finely chopped onion and continue to fry till both are evenly light brown in color. Add ground masala, salt to taste, ¼ cup of water, mix well and cook on medium to low heat sprinkling water in between only if necessary.

** When you see bubbles appearing on surface add in the cooked drumstick pieces, mix well and cook on slow heat for a good 10-15 minutes, mixing often until thoroughly cooked and done. Do not add excess water, the masala should just about stick to the drumsticks, if in excess, continue to cook until the curry turns dry.

** For Tempering/ Seasoning/ Tadka/ Pannaka : Heat coconut oil in a small pan, when hot add mustard seeds, when they begin to splutter add red chilly cut to pieces along with curry leaves and fry for few seconds. Do not burn the red chilly, now pour this over the simmering sukka masala and mix well.

** Note : I usually prefer using coconut oil for seasoning to dishes as it always imparts a lovely flavor of its own to the dishes making it that much more tastier. However, if not desired you may use any edible oil of your choice too. 

** Cover and continue cooking for another 3-4 minutes mixing well in between until the curry has been thorough cooked and done. Remove and keep it aside covered to rest for another 10-15 minutes for the flavors to be infused. While serving if you find that the curry has dried too much, then add some hot water, mix well and its ready.

** “Mashingasanga (Drumstick) Sukka Masala” is done and ready to be served. I served it as a side dish with parathas and it tasted awesome and in my opinion it’s the best combo. However my instincts on tasting the dish says that it will taste great with panpolo/ neer dosa or any other type of dosa too. Do try this version of sukka masala curry of mine the next time you have drumsticks at home. I am sure your family will love it too, you can increase/ decrease spice level if need be in case of children.