Preparation / Directions:
Remove the leaves from the stalk, wash and set aside. Grind Coconut and red chillies to a smooth paste. Wash the grinding stone with a cup of water. Add it to the ground masala.
In three teaspoons of oil, fry the curry leaves and urad dal. When the curry leaves become brittle and the urad dal gets browned, add the drumstick leaves and fry for a minute. Add the ground liquid masala, pour in a cup of water, a pinch of turmeric and salt to taste.
Cover the pan and let it cook on a slow fire for 15 minutes, by which time all the water would have evaporated and the side dish would be ready. Stir and serve.
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