Drumstick Leaves Rice

How to Prepare

1. Wash and clean 2 kg of drumstick leaves thoroughly, removing any tough stems. Finely chop the leaves and set aside.
2. Heat 200 ml of oil in a large pan. Add 10 tsp of mustard seeds and wait until they splutter.
3. Add 20 dried red chilies
4. 20 tsp of urad dal, and 20 tsp of chana dal. Sauté until golden brown.
5. Add 1 kg of chopped onions and sauté until translucent.
6. Add the chopped drumstick leaves and cook for 10-15 minutes until they wilt and soften.
7. Add 40 tsp of tamarind paste, salt to taste, and 20 tsp of jaggery. Mix well and cook for another 5 minutes.
8. Add the ground spice paste (from pre-processing) and mix thoroughly. Cook for 5-7 minutes until the raw smell disappears.
9. Mix this drumstick leaves mixture with 5 kg of cooked rice in a large pot. Ensure the rice is evenly coated with the mixture.
10. Garnish with 200 g of roasted cashews and serve hot.