Drumstick Curry with Coconut Milk

by maria updated August 22, 2011

Drumsticks Curry, Drumsticks Curry Indian, Drumsticks Curry Recipe, Make Drumsticks Curry:Thanks to my mother I am sharing this Drumstick Curry with everyone. One more recipe from my mothers collection. This Drumsticks Curry is made in traditional Indian way and that too with a coconut milk. We always see drumsticks in market and Indians generally tend to put drumsticks in sambar, lentils. Very few people make or rather make an attempt to make a curry or veggies with Drumsticks. So lets try making this simple but elegant Drumsticks Curry with Coconut milk.

Thanks to my mother I am sharing this Drumstick Curry with everyone. One more recipe from my mothers collection. This Drumsticks Curry is made in traditional Indian way and that too with a coconut milk. We always see drumsticks in market and Indians generally tend to put drumsticks in sambar, lentils etc. Very few people make or rather make an attempt to make a curry or veggies with Drumsticks. So lets try making this simple but elegant Drumsticks Curry with Coconut milk.

Drumsticks Curry Indian

Drumsticks are very beneficial for health. Drumsticks are great for bones and body. So do include Drumsticks in your daily diet. It also consist a lot of calcium. It’s also known to make your body fertile and young. In India women unable to conceive eat lot of drumsticks. It’s believed drumsticks can help a women to increase her fertility. Well irrespective you would like to conceive or not do eat drumsticks :)

In India drumsticks are added to lentils, sambars or stew. It gives a nice subtle flavor to lentils and sambar. I love drumsticks and after knowing its benefits I tend to consume them more. Guess you will also eat them more! You could also sip this curry as  soup or stew.

Drumsticks Curry Indian

If you ask me this belongs to which region I won’t be able to help you. All I can say is this Drumstick curry is made with lots of love, passion, care and yes in India. I have been unable to post or update recipes from last few days as was tied up with something else. So I am sorry for my regular readers for not updating with a new recipe.

Total Time: 30 mins

Serves: 4 to 5 people

Ingredients:

  1. 5 to 6 drumsticks chopped and immersed in water
  2. 1.5 cup thick coconut milk
  3. 1.5 cup thin coconut milk
  4. 7 to 8 curry leaves
  5. 8 to 10 garlic cloves
  6. 1 inch ginger
  7. 2 to 3 green chilies
  8. 1  onion chopped
  9. 1 tbsp mustard seeds
  10. 1 t/s hing (asofoetida)
  11. 1 tbsp urad dal
  12. 2 tbsp oil
  13. 1 t/s hing
  14. 3 to 4 strands of coriander leaves
  15. salt as per taste

Method:

Firstly wash, chop the drumsticks and immerse them in water.

Combine 5 garlic cloves, chilies and ginger. Pestle and crush them. Keep them aside.

I have used fresh grated coconut for thick and thin milk. If you don’t have fresh coconut use 2 cups of thick coconut milk readily available in the store.

Take oil in a big vessel Or wok. Keep heat on low mode. Once oil is hot saute mustard seeds, rest of garlic cloves, urad dal, hing. Saute for just about a minute. Also add curry leaves in the tadka. I never had curry leaves so didn’t add them.

Add chopped onion and saute them until light brown.

Now add crushed ginger-garlic-chili paste and saute for 2 to 3 mins.

Add turmeric and mix well.

It’s time to add chopped drumsticks.

Now pour thin coconut milk. Stir all well. Let this cook for 5 to 6 mins Or until curry starts boiling. If you are using ready coconut milk add them now.

Once the curry starts bubbling add thick coconut milk. Add salt for seasoning.

Let this cook for another 5 mins. You could add water if consistency required. However the coconut milk is sufficient. Garnish with coriander leaves. Serve hot with rice.

Tip:

  • You could add cooked lentils Or sprouted beans to this curry.

Enjoy Drumstick Curry ! Do share your honest views and thanks for stopping by :)

The printable version below:

Drumstick Curry with Coconut Milk
 
Prep time
Cook time
Total time
 
Ingredients (used american measuring cup, 1 cup = 250 ml)
  • 5 to 6 drumsticks chopped and immersed in water
  • 1.5 cup thick coconut milk
  • 1.5 cup thin coconut milk
  • 7 to 8 curry leaves
  • 8 to 10 garlic cloves
  • 1 inch ginger
  • 2 to 3 green chilies
  • 1 onion chopped
  • 1 tbsp mustard seeds
  • 1 t/s hing (asofoetida)
  • 1 tbsp urad dal
  • 2 tbsp oil
  • 1 t/s hing
  • 3 to 4 strands of coriander leaves
  • salt as per taste
Instructions
  1. Firstly wash, chop the drumsticks and immerse them in water.
  2. Combine 5 garlic cloves, chilies and ginger. Pestle and crush them. Keep them aside.
  3. I have used fresh grated coconut for thick and thin milk. If you don't have fresh coconut use 2 cups of thick coconut milk readily available in the store.
  4. Take oil in a big vessel Or wok. Keep heat on low mode. Once oil is hot saute mustard seeds, rest of garlic cloves, urad dal, hing. Saute for just about a minute. Also add curry leaves in the tadka. I never had curry leaves so didn't add them.
  5. Add chopped onion and saute them until light brown.
  6. Now add crushed ginger-garlic-chili paste and saute for 2 to 3 mins.
  7. Add turmeric and mix well.
  8. It's time to add chopped drumsticks.
  9. Now pour thin coconut milk. Stir all well. Let this cook for 5 to 6 mins Or until curry starts boiling. If you are using ready coconut milk add them now.
  10. Once the curry starts bubbling add thick coconut milk. Add salt for seasoning.
  11. Let this cook for another 5 mins. You could add water if consistency required. However the coconut milk is sufficient. Garnish with coriander leaves. Serve hot with rice.
Nutrition Information
Serving size: 4 to 5 people


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