“Drumsticks” in a Spicy Yogurt Sauce with Roasted Chickpea Flour

Sing Pitta

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

I sampled a version of this Rajasthani delicacy in a Gujarati restaurant in Mumbai on a recent trip to visit family and friends. Theirs was thicker-sauced, with the drumsticks as the center of attention. My adaptation has a more pronounced textural difference, with the slightly crunchy pulp of the drumsticks against the backdrop of an ample, smooth sauce—a combination you can either savor over rice or serve as an accompaniment to fluffy rotis.

Ingredients

  • 1 package (12 to 14 ounces) frozen drumsticks (see box; no need to thaw); or 1 pound fresh asparagus, tough ends discarded, spears cut in half
  • 2 cups plain yogurt
  • 3 tablespoons Toasted Chickpea Flour
  • 2 tablespoons Ginger Chile Paste
  • 2 teaspoons white granulated sugar
  • 1 teaspoon coarse kosher or sea salt
  • 1 teaspoon Toasted Cumin-Coriander Blend
  • ¼ teaspoon ground turmeric
  • ¼ cup finely chopped fresh cilantro leaves and tender stems
  • 6 to 8 medium-size to large fresh curry leaves
  • 2 tablespoons Ghee or canola oil
  • 1 teaspoon black or yellow mustard seeds

Method

  1. Fill a medium-size saucepan halfway with water, and bring it to a rolling boil over medium-high heat. Dump the frozen drumsticks into the water and bring it to a boil again. Drain the vegetable into a colander. Dry the saucepan with a paper towel.
  2. Whisk the yogurt and 1 cup water together in a medium-size bowl. Sprinkle in the chickpea flour, a tablespoon at a time, whisking it in after each addition. Then whisk in the Ginger Chile Paste, sugar, salt, spice blend, and turmeric. Fold in the cilantro and curry leaves. (Don’t try to use a wire whisk when you have herbs in the sauce. If you do, be prepared to unclog the greens from the wires when they get tangled.)
  3. Heat the ghee in the same saucepan over medium-high heat. Add the mustard seeds, cover the pan, and cook until the seeds have stopped popping (not unlike popcorn), about 30 seconds. Pour in the yogurt sauce and add the drumsticks. Lower the heat to medium and simmer, uncovered, stirring occasionally, until the deep yellow sauce thickens slightly, 10 to 15 minutes. Serve hot.