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Main Course

Drumstick Curry

Cooked low and slow until the masala melds into the gravy, this drumstick curry carries the unmistakable warmth of Kerala spices — black pepper, curry leaves, and coconut. Pair it with steaming rice and a crisp pappadam.

Ingredientsfor 2 servings

3 nos Drumstick
1½ tsp Coriander seeds
2 sprig Curry leaves
3 nos Whole red chilly
1 tsp Red chilli powder
¼ tsp Turmeric powder
½ tsp Amchur Dry mango powder
Salt, to taste
½ tsp Pepper powder
4 tsp Coconut — grated
2 tsp Oil

Preparation

Step 1
Boil the drumstick pieces with turmeric powder and salt till it turns soft. Remove the extra water from the drumstick and set aside (or till the water evaporates).
Step 2
Warm the oil in a pan. Add coriander seeds, curry leaves and whole red chilly and stir till it turns into light brown colour (below fig.).
Step 3
Add drumstick pieces, salt, chilli powder, turmeric powder, pepper powder and amchur powder. give it a good stir and keep it a few seconds on the low flame.
Step 4
Add grated coconut and Stir everything together thoroughly.

Tip

The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.

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Main Course

Drumstick Curry

Ingredientsfor 2 servings

3 nos Drumstick
1½ tsp Coriander seeds
2 sprig Curry leaves
3 nos Whole red chilly
1 tsp Red chilli powder
¼ tsp Turmeric powder
½ tsp Amchur Dry mango powder
Salt, to taste
½ tsp Pepper powder
4 tsp Coconut — grated
2 tsp Oil

Preparation

Step 1
Boil the drumstick pieces with turmeric powder and salt till it turns soft. Remove the extra water from the drumstick and set aside (or till the water evaporates).
Step 2
Warm the oil in a pan. Add coriander seeds, curry leaves and whole red chilly and stir till it turns into light brown colour (below fig.).
Step 3
Add drumstick pieces, salt, chilli powder, turmeric powder, pepper powder and amchur powder. give it a good stir and keep it a few seconds on the low flame.
Step 4
Add grated coconut and Stir everything together thoroughly.

Tip

The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.