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Also Known as
Saijan ki phalli, saragavo
Description The fruit is a long, thin pod, resembling a Drumstick. The fruit itself is called drumstick in India. Sometimes referred to as a bean, this long, rigid pod grows on a tree. Its hard, green outer covering is rigid enough to earn its common name of drumstick.
They are a popular ingredient in vegetable curries. These long, slender pods are tricky for those not brought up to eat them. The only portion consumed is the soft, almost jelly-like interior in which the seeds are embedded. The seeds, too, are nice to eat if the beans are young, but a drumstick is never young enough to eat the outer skin. Simmered in lightly salted water for 7-10 minutes they make good eating - but discard the outer skin after scooping out the pulp.
Wash and clean the drumstick thoroughly. Chop off the top a bit and partially peel it with knife itself. Chop them into finger length pieces of equal size and use it in curries, sambhar or make a vegetable out of it.
To get pieces from drumsticks, first string them using a sharp knife. Cut each drumstick into long pieces using a sharp knife as per the recipe requirement. These pieces can be used to make curries, can be added to sambhar etc. Also, one can slit these pieces lengthwise and add to variety of dishes or can be used to make subzis etc.
How to Select
Look for smooth, greenish skin on the pods. While most drumsticks have slight bumps indicating where the seeds are, avoid those which have pronounced bumps and attenuated spaces in between. These have reached an age and a stage where the flavour will be strong and rather bitter, and the seeds, instead of being pleasantly crunchy and tender, will be hard and dry.
· Appetizing, when cut peeled and into finger lengths and cooked in spicy gravy.
· At a formal meal, the shell of a piece of drumstick is split open with spoon and fork, and the spoon used to scrape out the succulent interior with all its delicious flavour. During family meals the preferred method is to pick up the section of drumstick with the fingers and scrape away the soft centre with the teeth. The woody exterior is also chewed to extract flavour and then discarded on the side of the plate.
· Sambhar made with lentils and vegetables is the most loved side dish for rice or dosas or idli's in southern India.
· Sliced, young green pods can be used in savory and meat dishes.
· Though many would like to stick to its use in curries, sambhar, kormas, and dals, it is a surprise vegetable, which also makes tasty cutlets, etc.
· Tender drumstick, finely chopped, makes an excellent garnish for any veggies, dals, sambhar, salads, etc.
· If the pulp has to be scraped out after cooking the sticks, then keep the pieces as long as 4-5 inches long. Also do not scrape the skin before boiling. This will help to hold and scrape them easier and with lesser mess.
How to Store
Drumstick may be stored, wrapped in paper or plastic bag, in the crisper drawer of the refrigerator for a day or two, but like most vegetables, the sooner they are consumed the better they will taste.
· Nutritionally, drumstick pods are of great value as sources of calcium, phosphorous and vitamin C.
· A folk remedy for digestive disorders, gastric ulcers, skin diseases.
· Expectant mothers will gain the calcium, iron and vitamins and it will also ease the delivery process. Lactating mothers can increase the flow of their milk, by eating this veggie.
· Helps you overcome fatigue.
· A good blood cleanser and blood builder.
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