Grandma's Chocolate Pudding

My grandmother wrote this recipe card out especially for my father so that he could make this pudding even when she was not visiting. I follow the recipe, but cut the sugar in half.

2 c milk

1.5 ozs unsweetened chocolate

2 eggs (for a super-silky pudding, use 4 egg yolks)

2 Tbsp cornstarch

1/2 c sugar

1 tsp vanilla 

Warm milk and chocolate over medium heat in a pot at least triple its volume until chocolate is melted. Stir regularly to avoid scorching. 

While milk is heating, combine sugar and cornstarch; whisk well to combine (this is what ensures no lumps). Then add eggs. When you put them in the bowl, it won't look like it will come together, but it will: just keep whisking!

Whisk some hot milk into the mixture to lighten it, then pour the lightened mixture into the pot, whisking furiously.

Finished product.

Family tradition: eat warm with a scoop of vanilla ice cream on top! 

Kerala-Style Drumstick Curry

3-4 drumsticks, ends removed, cut into 3" lengths (about 20 lengths drumstick pods)
1/2 tsp turmeric powder
1 cup dried shredded coconut
2 1/4 tsp cumin seeds
2 serrano chiles, cut into chunks
2 Roma tomatoes, diced
2 tsp coconut oil
1 tsp black mustard seeds
2 dried red chiles
1 sprig curry leaves

Boil drumsticks with turmeric in salted water to cover for 10 minutes. Remove from heat. Drain water, leaving drumsticks in pot. Let water cool slightly before proceeding.

Combine grated coconut, cumin seeds and green chiles. In a bullet blender, grind to a smooth paste with 1 cup reserved water. Add to drumsticks, using any leftover water to rinse bullet blender (and adding that rinse water to drumsticks). Simmer 5-6 minutes. Add tomatoes; simmer an additional 2 minutes.

While drumsticks simmer the final 2 minutes, temper mustard seeds, chiles and curry leaves in coconut oil. Pour atop drumsticks. Serve with rice and dry side dishes. Serves 4.