Karwar drumstick curry (Moska saang ambat)

This is a beautiful day from the Karwar region made in its traditional style. Ambat means "sour," and this is a class of curries from the area that are usually soured with tamarind. They can be vegetarian, as with this recipe, but seafood and meat versions are also made.

Drumsticks are pretty fun to eat. Ever since I was a child, I have loved scraping the tender flesh and seeds from the pods with my teeth. Although I have never seen the pods eaten anywhere other than India, Sri Lanka, and Bangladesh, the leaves are also an important crop in Sub-Saharan Africa, the Philippines, and Southeast Asia.

This simple-to-make dal is quite delicious. It is spiced with traditional Byadgi chiles from the region, giving it a sharp and spicy flavour. The tamarind adds a mellow tartness, and the coconut adds a creaminess to the curry. I really enjoyed this dal. When I brought it to the table, I also gave the dish a very contemporary display, which surprised my guests.

This is a distinctive cookbook on Karwar cuisine that I adore. The food is intense and authentic, and every recipe I have cooked from it is absolutely delicious. I really have no memory of where and when I bought this cookbook, but I am so glad it is on my shelf. I highly recommend it to those who want to master and enjoy this unique cuisine.

For more recipes from the wonderful cookbook, click here.

Ingredients:

1/2 cup toor dal (pigeon peas)

2 cups water

1 teaspoon salt

2 cups drumsticks, cut into 2-inch pieces

2 cups water

1/2 teaspoon salt

1/2 cup grated coconut

5-6 Byadgi chilis, or to taste

1/2 teaspoon ground coriander seeds

1 + 1/2 cup cup water

1 tablespoon tamarind paste

Salt, to taste

2 tablespoons oil

1/2 teaspoon mustard seeds

Cook the toor dal with water and salt in a pressure cooker or Instapot till mushy.

Cook the drumsticks with salt and water until cooked, about 15 minutes. Drain and set aside.

While the lentils are cooking, purée the coconut, chillies, coriander and water in a small blender to make a smooth paste. Depending on your blender, the coconut and chillies will take some time to be completely puréed.

Heat the puréed mix with the additional 1/2 cup water in a pot large enough to hold all the ingredients. Simmer for 15 minutes until the chilli-coconut mix is cooked and smells aromatic. Be careful that the liquids do not dry out.

Add the cooked toor dal, drumsticks, and tamarind and return to a simmer for another 15 minutes. Add water if needed to prevent the curry from getting too thick and sticking to the pot's base. Taste and adjust the salt.

Finish with the temper of mustard seeds, heat the oil in a very small vessel (tadka vessel) and add the mustard seeds. They will pop in 10 seconds; remove them and pour them onto the curry. Mix in.

Serve hot with rice.