Drumsticks Cooked in Toddy
This traditional Parsi dish transforms humble drumsticks (moringa pods) into a flavorful delicacy by simmering them in fermented palm wine (toddy). The vegetable is cut into segments, tied in small bundles to preserve their shape, and cooked in a fragrant green masala base of coconut, coriander, and garlic. The toddy imparts a unique tangy and slightly sweet depth to the rich, ghee-based gravy, creating a complex flavor profile that pairs perfectly with rice or flatbreads.
Ingredients
- 8 pods Drumsticks (Moringa pods) (Choose thick, fleshy, and tender pods.)
- 4 tablespoons Ghee (Originally 'navtank' (approx 2 oz).)
- 3 tablespoons Fresh coconut, grated (Originally '3 tolas'.)
- 1 1/2 cups Fresh coriander leaves (Originally '3 bunches' (zudi).)
- 3 whole Green chilies
- 4 cloves Garlic cloves
- 1/2 inch piece Ginger (Quantity estimated from context (original text unclear).)
- 1 teaspoon Turmeric powder
- 1 teaspoon Salt (Or to taste.)
- 1 1/2 cups Palm wine (Toddy) (Originally 'tadi'. Can substitute with a mild lager beer or cider if toddy is unavailable.)
Instructions
- 1Wash the coriander leaves and green chilies thoroughly. Combine the coriander, chilies, grated coconut, garlic, ginger, turmeric, and salt. Grind everything together on a stone slab or in a blender with a little water to form a very fine, smooth paste.
- 2Peel the drumsticks lightly to remove the tough outer skin. Cut them into 2-inch pieces. Group the pieces into sets of three and tie them together into small bundles using kitchen twine or banana fiber. Wash the bundles and pat them dry.
- 3Heat the ghee in a heavy-bottomed pot (traditionally an earthen pot) over medium heat. Add the prepared masala paste and fry, stirring constantly, until it turns slightly reddish and fragrant. Pour in the toddy and mix well with the masala. Gently place the drumstick bundles into the liquid. Cover the pot tightly and simmer over low heat (or hot coals) until the drumsticks are tender and the ghee separates and floats on top.
You Might Also Like
Meat or Chicken with Drumsticks (Moringa)
This traditional Parsi dish combines tender cuts of meat or chicken with the unique, vegetal flavor of drumsticks (moringa pods) and soft potatoes. The stew is enriched with fresh, thick coconut milk, creating a creamy and savory gravy that perfectly coats the ingredients. Optional additions like tart raw mango or ripe tomatoes provide a refreshing acidity to balance the rich, comforting flavors of this slow-cooked meal.
Meat or Chicken in Toddy
This unique Parsi dish transforms tender lamb or chicken by simmering it in fresh palm wine (toddy) instead of water, creating a subtly sweet and tangy flavor profile unlike any standard curry. The natural fermentation of the toddy acts as a tenderizer and flavor enhancer, resulting in a rich, succulent gravy without the need for heavy spices like cumin or chilies. Cooked slowly using the traditional 'dum' method with water on the lid, the meat absorbs the delicate aroma of the palm sap for a truly distinct culinary experience.
Baked drumstick seeds with cheese
A simple Anglo-Indian baked dish of moringa pod seeds and flesh, enriched with egg yolks and cream or milk, seasoned with anchovy essence and topped with a golden crust of grated Parmesan. Humble in origin but deeply savoury and satisfying.
Toddy Kadhi (Palm Wine Curry)
This unique historical Parsi-Gujarati curry replaces the traditional yogurt base with fresh date palm toddy (palm wine), creating a distinctively tangy, slightly sweet, and fermented flavor profile. The rich mixture is thickened with gram flour and tempered with aromatic spices like cumin, garlic, and green chilies for a savory kick. Best served piping hot alongside khichdi or steamed rice, this recipe offers a rare glimpse into traditional toddy-based cooking methods of the 1900s.