Drumstick (Murungakkai) Gravy

Steps

1. 1
   Cook the onion, tomato, and dried red chillies together with a little water until softened.
2. 2
   Once softened, turn off the heat, let it cool slightly, then blend with some water and a teaspoon of poppy seeds into a smooth paste.
3. 3
   Heat a little oil in a pan over low flame to prevent burning.
4. 4
   Add a teaspoon of cumin seeds and sauté until fragrant.
5. 5
   Add curry leaves and slit green chillies, and continue to sauté.
6. 6
   Pour in the blended paste and mix well.
7. 7
   Add the cooked drumstick pieces and stir to coat them in the gravy.
8. 8
   Cover with a lid and let it simmer on low heat, stirring occasionally, until the gravy thickens.
9. 9
   Once the gravy reaches a nice thick consistency, turn off the heat and garnish with chopped coriander leaves.
10. 10
    Serve hot — this delicious drumstick gravy pairs wonderfully with curd rice, sambar rice, rasam rice, or chapati.