Murungakkai Paya | Drumstick Paya

In a blender add ½ cup Coconut chopped, 1 Green Chilli, ¼ teaspoon Black Pepper, ¼ teaspoon Cumin Seeds, ½ teaspoon Fennel Seeds, Small Stone Flower/Kalpasi (gasagasa), whole spices - 2 Cloves, 1 Cardamom, ½ Cinnamon, Small Stone Flower/Kalpasi and 10 Whole Cashews.
Adding Water as needed, grind into a smooth paste and set it aside.
In a claypot, heat 2 tablespoon Peanut Oil. Add 1 Bay Leaf, 2 Cloves, 1 Cardamom, ½ Cinnamon and 1 Green Chilli slit.
Add 2 Onions finely sliced and fry until translucent.
Next add 1 teaspoon Ginger Garlic Paste and cook until the raw smell is gone.
Add 2 Tomatoes sliced and cook them for 2-3 minutes.
Now add ⅓ cup Mint & Cilantro, cook for another 2 minutes.
Add 10-12 Drumstick Pieces along with 1 Potato chopped. Cook them for a few minutes.
Next add the freshly prepared masala, add water as needed along with Salt as needed for taste. Mix well.
Cook on low heat until it begins to boil. Cover and cook on low flame for 10-15 minutes until the vegetables are cooked and oil floats on top.
Give the paya a good mix every few minutes to prevent it from burning at the bottom and once oil separates, remove from heat.
Serve hot with idiyappam, idli, dosai or appams.