Murangatholhi Miruhulun ( Moringa bean Curry)

The first time I heard about this curry was through a friend of mine. For some reason, we were talking about food and the topic turned to Muranga tholhi, ( also known as drumsticks), the bean from the Moringa tree. She mentioned her mom makes this delicious curry, where she prepares a spice paste. I have had Muranga tholhi kiru garudhiya and mas-huni but never the miruhulee version, which in a way means with chilli.
Anyway this year I was wondering what other local curry I could make and remembered this Miruhulee muranga tholhi recipe so called my friend up and asked if her mom would mind sharing her recipe.  So here it is. It's a delicious curry and goes well with rice and even with flat bread.

Recipe : Murangatholhi Miruhulun
Serves about 4 persons

275g-300g muranga tholhi ( cleaned and cut into 2 1/2 inch pieces), I like to use a peeler, rather than fiddle with  a knife
1/2 cup grated coconut
1 tsp cumin seeds
1 tsp coriander seeds
1/2 tsp turmeric powder
1/2 tsp whole black peppercorns
3-4 dried red chillies
1 big onion, roughly chopped
2 fat cloves garlic
1/2 inch ginger
5 cardamon pods, seeds only
1 inch piece of cinnamon
1/4 piece scotch bonnet (optional)
salt
12 curry leaves
3" piece pandan leaf, cut into large pieces
100g smoked tuna fillet, sliced thinly (optional)
80 ml packed coconut milk
700ml water

First, prepare the spice paste, place everything except curry leaves, scotch bonnet ( if using) pandan leaf coconut milk salt and smoked tuna, into a blender or wet grinder. Add a pinch of salt and grind to a fine paste with a few tablespoons of water.

Pour  500 ml of water into a  small saucepan or suitable cooking pot, along with the moringa bean or moringa tholhi and a pinch of salt.  Cook for 5 minutes. Then stir in the curry paste along with the curry leaves, pandan leaf, smoked tuna slices and scotch bonnet if using, and the remaining coconut water and simmer for about 15 minutes.  Taste, add salt . ( if too spicy add a teaspoon of sugar and remove the scotch bonnet).  Add a little more water if it looks too thick.

Finally, stir in the coconut milk, give a quick stir and let it simmer another minute or two and switch off.   Serve with rice or even with flatbread.