DRUMSTICK CURRY or MURINGIKA CURRY

DRUMSTICK CURRY:  It is an easy to make dish and has a creamy taste. It is not at all spicy. The curry gets its richness from the thick coconut milk.

It is high in vitamin C and dietary fibre. It also has vitamin B, magnesium, potassium.

It can be had with rice, although you can try them with rotis also.

INGREDIENTS:

Drumstick – 2 to 3

Red Onion – 1

Mustard Seeds – ½ tablespoon

Fennel seeds – ½ tablespoon

Green Chilli – 2

Chilli powder – ¼ tablespoon

Turmeric powder – ½ teaspoon

Garam Masala – 1 tablespoon

Curry leaves – a sprig

Tomato – 1 small to medium

OR

Tamarind Pulp – approximately a size of gooseburry

Water

Oil – 1 tablespoon

Coconut milk – ¼ cup thick

Salt to taste

METHOD:

Clean and cut the drumstick (approximately around the length of your longest finger). Slice the onions. Dice the tomatoes. If you are using tamarind, make a pulp of it using warm water.  Prepare the coconut milk. If you are using the coconut milk powder, mix 4 tablespoons with ¼ cup of warm water.

Heat oil in a pan and splutter the mustard seeds. Add fennel seeds and brown them. Add green chillies and sauté.

Add the sliced onions and sweat them. Add tomatoes along with curry leaves and cook for a minute.

Add salt and drumstick pieces along with water. Cook till the drumsticks become tender.

If using tamarind instead of tomatoes, add the pulp at this stage.

 Add turmeric powder, chilli powder and garam masala powder. Cook for about 2 to3 minutes.

Add the thick coconut milk and cook for about a minute. Turn off the gas and it is ready to serve.

NB: To make it creamier, add thicker coconut milk.