Drumstick Gravy Recipe - Murungaikkai Masala

Drumstick Gravy Recipe - Murungaikkai Masala - Murungaikkai Curry

Drumstick gravy - Summer season always brings plenty of fresh drumsticks, with bright green colour. For four to six months we have a continual supply of fresh drumsticks. During drumstick season, we add them in most of the kuzhambu dishes. There are different recipes with drumsticks that can be enjoyed for your lunch. To get the most benefits of drumstick, try adding fresh drumstick to your kuzhambu, poriyal or in kootu. It's better to use fresh drumsticks. To store fresh drumsticks in the refrigerator, tie them with a knot and daily change its position and keep it in a dry rack.

This drumstick gravy is very simple to make and requires very few basic ingredients. This gravy tastes good with rice, dosa and also for rice dishes like lemon rice, mango rice and coconut rice. In this post, I have shared a unique recipe from our family friend Regina aunty. It has delicious flavours from small onions, crushed garlic and the ground coconut paste. This dish is light and not heavy like kurma varieties. Use cashew and coconut in minimal quantities.

Here is the video link for Drumstick Gravy

Drumstick Gravy Recipe - Murungaikkai Masala Recipe Details

Prep time: 15 minutes
Cook time: 25 minutes
Serves: 4
Category: side dish

Ingredients

4 drumstick
20 small onions
3 tomato
4 garlic cloves
small lemon sized tamarind
1/4 tsp turmeric powder
1 tsp red chilli powder
1 tsp coriander powder
1 tsp sambar powder
1/4 tsp fenugreek
1 tsp mustard and urid dal
few curry leaves
few coriander leaves
3 tbsp oil
salt to taste

For coconut paste

1/4 cup coconut
5 cashew nuts
1/2 tsp poppy seeds

How to make Drumstick gravy

Preparations

Grind 3 tomatoes without adding water. Soak medium lemon sized tamarind and extract thick juice with 1/2 cup water.

Crush 4 garlic cloves in a mortar pestle. Slice small onions with medium thickness.

Grind 1/4 cup coconut along with 4 cashew nuts and 1/2 tsp poppy seeds to a smooth paste.

How to cook drumsticks

Plan to cook drumsticks the day you purchase it. Wash the drumsticks and trim the ends.Cut them uniformly into 1 inch long. You can also scrape off the thick scales on the sides using a knife or peeler. This gives a smooth, clean look in the gravy. The best way to cook drumsticks is by cooking them separately in boiling water. This ensures that the drumsticks are fully cooked along with the rest of the ingredients. Fresh drumsticks cook very quickly, so the cooking process takes just 5 to 7 minutes.

Boil 2 cups of water in a wide vessel. Add the drumsticks and cook on medium heat. When they are softened, turn off the heat and keep it as it is in the boiled water until you prepare the gravy.

How to prepare the base gravy

To make this drumstick gravy, start making the curry base with small onions, tomato paste and spice it with our basic seasonings like chilly powder and sambar powder. Then add the coconut cashew poppy seeds paste. It will give the perfect rich creamy texture to the gravy.

1. Heat oil in a heavy bottomed kadai and add 1/4 tsp fenugreek. Then add 1 tsp mustard and urid dal. Let it splutter for a few seconds. Then add thinly sliced small onions.

2. Saute on medium heat for a few minutes and add the crushed garlic and curry leaves. Saute well for a few minutes until the onions turn light golden brown.

3. Next add the ground tomato. Stir well for a few minutes and add turmeric powder, red chilli powder and coriander powder. Stir the masalas well for a few minutes. Add sambar powder and mix well.

4. Add required salt and mix well. Now slowly add in the cooked drumstick pieces along with the stock and mix well. Add the tamarind juice. Cook on medium heat for 5 minutes, stir in between.

5. Add the ground coconut cashew poppy seeds paste and stir well. Add 1/4 cup water and cook for 10 minutes on low heat. At this stage, taste and adjust salt and chilly powder if needed.

When the oil specks on the top of the gravy, add chopped coriander leaves and turn off the heat. Give a good mix and keep the drumstick gravy covered for another 20 minutes. This drumstick gravy should be thick in consistency, not runny.

Tasty Drumstick gravy is ready to serve.

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