Drumstick flower curry (Masingha phoola sukkein) is another example to show that we Konkani’s do not leave any part of the plant part go waste. Drumstick flowers are also made into dry curry (‘Sukkein’ in Konkani ; ‘Thoran’ in Malayalam) and eaten as side dish along with rice. This is not a spicy dish and no onions and garlic have been used in the preparation. But you have to add more coconut and thoor dhal than what you add while preparing usual sukkein.
Usually flowers that have been fallen down around the tree are taken in the preparation of the dish. They are then cleaned and washed to remove any sand or soil particles sticking to it. Now in this recipe I have directly plucked the flowers from the tree and used in the preparation of Drumstick flower curry (Masingha phoola sukkein). If you have a tree which is flowering but not bearing any fruits then use its flowers to prepare Masingha phoola sukkein.
Ingredients
You need
- 1 handful /1 cup of Drumstick flowers
- 5 to 6 tbspns of coconut gratings
- 1 tspn coconut oil
- ½ tspn red chilli powder (Or as per your spiciness level)
- A small spoon turmeric powder
- 2 tbspns thoor dhal
- A small piece of tamarind /’Darambo’ or brindle berry or ‘Kudampuli’ in Malayalam
- Salt to taste
For seasoning
- Coconut oil for seasoning
- A small spoon mustard
- A small spoon urd dhal
- Very little methi seeds/fenugreek seeds (Methi seeds only for aroma)
Method
Wash the drumstick flowers and just shred the flowers into pieces with your hands.
Soak the thoor dal for 10 to 15 min. Remove the water. Pressure cook the dal in the separator (If you do not have a separator you can use a wide mouth utensil which goes inside your cooker). I usually pressure cook it as follows: One whistle and sim it for 5 min. Take care that the dal is not over cooked. You should be able to bite it. That is why while pressure cooking I am not adding water to the dal as well as I am soaking the dal prior to pressure cooking.
Mix drumstick flowers, grated coconut, tamarind/’Darambo’, red chilli powder, turmeric powder, coconut oil and salt with your clean hands and keep aside for 10 to 15 min for marination.
Heat oil in a pan add mustard seeds and when they splutter add urd dal and methi seeds (Do not let methi seeds roast in oil for a longer time or else you will get a bitter taste for your sukkein). Add the above marinated mixture. Sprinkle a little water for cooking (only if required) and simmer the flame.
Close the pan with a lid and cook for 4 to 5 minutes. Add the thoor dal and close and mix well (You need not have to cook again as thoor dal is already cooked) and just simmer the flame for 2 to 3 min.
Drumstic flower curry (Masingha phoola sukkein) is ready to be served with rice as side dish.
Tips
Do not add too much water. Too much water will overcook the flowers and you will leave loose the taste of the flowers
Do not overcook the thoor dal. Be careful while pressure cooking. Always soak in water prior to pressure cooking.
