Drumstick Curry with Coconut Milk
Recipe type: Side
RecipeCuisine: Indian
Prep time: 
Cook time: 
Total time: 
 
Drumstick Curry with Coconut Milk with step by step photos.
recipeIngredient (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
How to make the recipe?
  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
Recipe by Flavors of Mumbai at http://www.flavorsofmumbai.com/drumstick-curry-with-coconut-milk/