Drumming Away With Drumsticks

 There is nothing like coming back home after a long, weary and most awesome journey to find a packet of diced drumsticks stashed away in my fridge, thanks to the green grocer's near my place.

The young assistants who help out at the counters are assigned the task of making some of us busy bees lazier...those assistants (most grateful to them) dice so many veggies like so and at times when I have a busy schedule or am indisposed, I do grab the opportunity to grab a few of these diced veggies.

 Of course, the hygiene part is minimal in their case when it comes to peeling or packing, so one does need to carefully wash and store these when not in use/ in use. At times I do get grated coconut as well and for any South Indian it is the biggest delight. The husband is handy of course and is always so ready to grate for me but I do try to grab a pack or two ensuring it is fresh.

So, these inch long drumsticks did save me from toiling too much, not that it is a lot of work. After a thorough wash, I placed them in a vessel with sufficient water to immerse the drumsticks. As it cooked through, I did get my besan batter mix ready. I had the store bought bajji/bonda mix (as seen in the picture) which was ideal for this scenario. carefully add water to the mix to prepare a batter.

 If you cannot get hold of this mix, then adequate gram flour/besan/Kadala mavu/chickpea flour should be taken, to it add salt to taste, chilly powder, a dash of hing, a quarter tsp. of turmeric and just enough water to prepare a thick batter.

 Once the drumsticks are cooked, drain them like so.

 The prepared batter is ready for the drumsticks.If you use the store bought mix ensure that you do not add any additional salt or spice.

 Take the drained drumsticks and add them gently into the prepared batter such that they all coat evenly. Then set it aside for a while and get a sauce pan ready for shallow frying them.

 Once the oil in the vessel is hot and ready, gently slide in the batter coated drumsticks and fry them. I did add a sliced onion to the batter as well to wipe the vessel clean off the prepared batter.

 Once fried, do place them on absorbent kitchen paper to drain any excess oil. With the help of a slotted spoon, gently take the drumsticks and arrange them in the serving dish. Garnish with a few sliced green chilies and curry leaves.

Best to be had as a lunch accompaniment with a bowl of rice.

There's a joke I remember from our days at the hostel as young college goers. When we were served drumsticks in any dish for any meal and whenever we saw any friend or foe have them at the common dining table, we would give them this dirty look...and would lift our chin/eyebrows to them and would acknowledge them hogging onto these. Somebody did tell our group of girls that the more drumsticks you had , the bigger the size of one's boobs!!!!

Well I love drumsticks and the joke still plays in my head and remember all my buddies at the hostel.