Drumstick curry recipe – a flavorful South Indian style curry of drumsticks with coconut milk. This mildly spiced curry is easy to make and tastes delicious. Drumstick or murungakkai is one of my favorite vegetables and I can’t tire of trying out different recipes using this healthy veggie. Drumstick imparts so much flavor in a dish that you don’t need loads of spices to enhance its taste. While I usually end up making a simple drumstick kootu using lentils and grated coconut, here I have used coconut milk. The combination of drumstick and coconut milk is absolutely delicious and this curry goes well with rice and rotis.
This vegan curry is easy and quick to make especially if you have coconut milk already available. I have used homemade coconut milk but you could substitute with store-bought one. In this recipe, drumsticks are first boiled in water to soften them up. Meanwhile start preparing the curry and once the drumsticks have softened, just add them to the curry and simmer for a few minutes and the curry is done.
Drumsticks or moringa pods are highly nutritious vegetables, being a rich source of vitamin C as well as calcium and iron. They are also a good source of dietary fiber. Lets move on to the recipe for easy drumstick curry with coconut milk.
How to make drumstick curry with coconut milk step by step
- Trim the ends of the drumsticks and cut them into 2 inch pieces.
- Boil the drumsticks in 1 cup water along with salt and a pinch of turmeric powder till drumsticks turn soft. Remove from heat and set this aside. Retain the water in which the drumsticks were boiled for using in gravy later.
- Heat oil in a pan. Add cinnamon and cloves and fry for a few seconds and then add the finely chopped onions and garlic.
- Then add the spice powders along with salt.
- Mix well and let this cook for a minute. Add black pepper powder and boiled drumsticks along with 1/2 cup water. You can use the water in which the drumsticks were boiled.
- Bring the water to a boil and then add the coconut milk. Let the gravy simmer for 5 minutes and then remove from heat.
- Murungakkai or drumstick curry is now ready to be served.
Drumstick Curry | Drumstick Curry with Coconut Milk Recipe
Drumstick Curry with Coconut Milk recipe
- 2 drumsticks / murungakkai
- 1 onion medium-sized
- 1 tomato medium-sized
- 1/2 tsp finely chopped garlic
- 1 cup coconut milk
- 1/4 tsp turmeric powder
- 1 1/2 tsp coriander powder
- 1/4 tsp red chilli powder
- 1 inch piece cinnamon
- 2 cloves
- 1/4 tsp black peppercorns
- A few curry leaves
- 1 1/2 tbsp oil
- Salt to taste
- Wash the drumsticks, trim the ends of the drumsticks and cut them into 2 inch pieces. Boil the drumsticks with 1 cup water along with salt and a pinch of turmeric powder till the drumsticks turn soft. Remove from heat and set them aside, retaining the water in which the drumsticks were cooked to use in the gravy later.
- Meanwhile, finely chop the onion, garlic and tomato. Crush the black pepper corns.
- Heat oil in a kadai or pan. Add cinnamon and cloves and fry for a few seconds.
- Then add the finely chopped onions and garlic. Saute till onions turn light brown in color.
- Now add the chopped tomatoes and curry leaves and stir. Add the spices – turmeric powder, red chilli powder and coriander powder along with salt. Mix well and cook the tomatoes till they turn soft and mashed.
- Then add the freshly crushed black peppercorns and the boiled drumsticks. Add 1/2 cup water, including the water retained after boiling the drumsticks.
- Once the water comes to a boil, add coconut milk and stir. Let the gravy simmer on low flame for 5 minutes and then remove from heat.
- Drumstick curry is ready to be served.