3-4 DRUM STICKS
SALT
TURMERIC POWDER
RED CHILLI (WHOLE)
COCONUT - HALF CUP
TOOR DALL OR MOONG DALL = HALF CUP (IF YOU ARE USING MOONG DALL - FRY IT TO LIGHT PINK COLOR)

COOK THE DALL IN A PRESSURE COOKER
CUT THE DRUM STICK 2 INCH SIZE.

PUT THE CUT DRUMSTICK IN A COOKING VESSEL ADD WATER TO COVER THE DRUM STICKS,SALT AND TURMERIC POWDER. BOIL IT TILL THE DRUMSTICK BECOMES SOFT. SHOULD NOT OVERCOOK.

FRY THE RED CHILLI IN LITTLE OIL. GRIND COCONUT WITH THE FRIED CHILLI AND HALF TSP JEERA.

PUT THE DALL THE GROUND COCONUT TO THE COOKED DRUMSTICKS. ADD WATER TO THE REQUIRED CONSISTENCY. BOIL IT AND SEASON IT WITH MUSTARD AND URAD DALL (1 TSP). ADD CURRY LEAVES