Drumstick known as Murungakkai in Tamil is a flavourful and nutritious vegetable. Their leaves are an excellent source of protein and minerals like calcium, iron, copper, manganese, zinc, selenium, and magnesium.
Drumstick Curry is a delicious dry curry prepared with a wonderful combination of ground spices. It can be served along with plain rice or variety rice such as Tamarind rice, Lemon rice, Tomato rice and also Upma. This is my husband’s recipe and all of us in our house is a huge fan of this dish.
Also check out my Drumstick leaves Soup recipe.
- Drumstick – 2
- Shredded coconut – 2 tbsp
- Sambar powder – 1/2 tbsp
- Dried red chilies – 2
- Fennel seeds – 1/2 tsp
- Cumin seeds – 1/2 tsp
- Cinnamon stick – 1″
- Poppy seeds – 1/2 tsp
- Roasted Chickpea (pottukadalai) – 1/2 tsp
- Ginger – 1/2″
- Garlic cloves – 6
- A few curry leaves
- Oil – 1 and 1/2 tbsp
- Salt to taste
Method of Preparation:
- Wash and cut drumstick into 2″ pieces.
- Grind shredded coconut, poppy seeds, ginger, garlic, roasted chickpea, half of fennel seeds, half of cumin seeds and cinnamon stick to a coarse paste with a little water.
- Heat 1 tbsp of oil in a pan. Add remaining cinnamon stick, fennel seeds and cumin seeds along with broken red chilies.
- Fry for minute and add the ground paste, sambar powder and salt. Saute for 2 minutes.
- Add remaining oil and drumstick. Sprinkle some water and mix well.
- Cover and cook until drumstick becomes soft. Do not allow drumstick to break.
- Remove from heat and add chopped curry leaves.
- Serve hot with rice and rasam/sambar.