Mangalorean drumstick curry recipe | Mangalorean style drumstick curry | drumstick sabzi |

by Tarla Dalal

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drumstick curry recipe | Mangalorean style drumstick curry | drumstick sabzi | with 26 amazing images.

drumstick curry recipe is a delicious and aromatic dish that highlights the flavors of coastal Karnataka. Learn how to make drumstick curry recipe | Mangalorean style drumstick curry | drumstick sabzi |

drumstick curry is a quintessential dish in Mangalorean cuisine, celebrated for its rich flavors and aromatic spices. This recipe brings together the unique blend of coastal ingredients, resulting in a dish that's both comforting and vibrant.

This drumstick curry is known for its rich coconut-based gravy and the unique flavor of drumsticks, making it a delightful addition to any meal. Due to the abundance of coconuts along the Kerala and Konkan coast, these cuisines use coconut generously in the masalas and garnishes. Here, in this preparation, drumstick and potato are cooked with a tamarind-flavoured coconut masala, making the dish creamy and tangy at the same time.

The secret to a flavorful Mangalorean style drumstick curry lies in the spice blend. Start by dry-roasting coriander seeds, cumin and red chillies until fragrant. Grind these with grated coconut and tamarind paste into a smooth masala. In another pan, saute drumstick pieces and potatoes with turmeric. When almost cooked, add the masala paste, water, and a touch of jaggery for depth of flavor. Let it simmer for a delicious, slightly sweet and spicy curry. Serve hot with a bowl of steamed rice or a few rotis.

pro tips to make drumstick curry: 1. Use young, tender drumsticks for the best flavor and texture. 2. Temper your coconut oil with mustard seeds, and curry leaves for a burst of flavor that enhances the entire dish. 3. For a richer and creamier curry, add a dollop of coconut milk towards the end of cooking. 4. Instead of tamarind pulp, a squeeze of fresh lime juice can add a delightful tang and balance the flavors in the curry.

Enjoy drumstick curry recipe | Mangalorean style drumstick curry | drumstick sabzi | with detailed step by step photos.

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Mangalorean Drumstick Curry recipe - How to make Mangalorean Drumstick Curry

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Preparation Time: 10 mins Cooking Time: 20 mins Total Time: 30 mins 4Makes 4 servings (4 serving )
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Ingredients

For Mangalorean Drumstick Curry
2 tbsp coconut oil or oil
1/2 tsp mustard seeds ( rai / sarson)
10 to 12 curry leaves (kadi patta)
1 cup drumsticks (saijan ki phalli / saragavo) , cut into 75 mm. pieces
1 cup peeled potato cubes
1/2 tsp turmeric powder (haldi)
1 tbsp grated jaggery (gur)
salt to taste

Blend Into A Smooth Paste Using 1/2 Cup Water
1/2 cup grated coconut
1 tsp cumin seeds (jeera)
4 whole dry kashmiri red chillies , broken into pieces
1 tbsp coriander (dhania) seeds
2 tsp chopped garlic (lehsun)
2 tsp tamarind (imli) pulp

Method

For mangalorean drumstick curry

To make drumstick curry recipe, heat oil in a deep pan, add the mustard seeds and curry leaves.
When the seeds crackle, add the drumsticks, potato cubes and turmeric. Sauté for 2 to 3 minutes.
Add 1 cup water, mix well and cover and cook on a medium flame for 8 to 10 minutes.
Add the prepared masala paste, jaggery, salt and 1 cup water, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally.
Serve drumstick curry hot with steamed rice.

Mangalorean Drumstick Curry recipe with step by step photos

like drumstick curry recipe

like drumstick curry recipe | Mangalorean style drumstick curry | drumstick sabzi | then do try other South Indian styles recipe also:
- drumstick dal recipe | South Indian style toor dal with drumsticks | phalli wali dal |
- avial recipe | aviyal recipe | South Indian avial | Kerala avial |

what is drumstick curry made of?

See the below image of list of ingredients for making drumstick curry.

how to make the masala paste

In a mixer jar, add ½ cup grated coconut. Grated coconut is a base ingredient used to make a coconut paste along with spices and aromatics. Coconut has a subtle sweetness and a nutty flavor that complements the earthy taste of drumsticks.
Add 1 tbsp coriander (dhania) seeds.
Add 4 whole dry kashmiri red chillies, broken into pieces. Not very spicy, Kashmiri chilies do add a touch of heat and a smoky aroma to the curry. This smoky flavor complements the earthy taste of drumsticks nicely.

Add 1 tsp cumin seeds (jeera).
Add 2 tsp chopped garlic (lehsun). Garlic adds a pleasant garlicky fragrance to the curry, making it more enticing.
Add 2 tsp tamarind (imli) pulp. Tamarind pulp is a natural source of tartaric acid, which gives the curry its characteristic sour punch.
Add water.
Blend till smooth.

how to make drumstick curry

To make drumstick curry recipe | Mangalorean style drumstick curry | drumstick sabzi | heat 2 tbsp coconut oil or oil in a deep pan.
Add ½ tsp mustard seeds ( rai / sarson).
Add 10 to 12 curry leaves (kadi patta). Curry leaves have a unique, pleasant aroma that's often described as citrusy, slightly peppery, and herbal. When spluttered in hot oil at the beginning of cooking (tadka), they release these fragrant oils which infuse the entire dish.
When the seeds crackle, add 1 cup drumsticks (saijan ki phalli / saragavo).
Add 1 cup peeled potato cubes.

Add ½ tsp turmeric powder (haldi).
Sauté for 2 to 3 minutes.
Add 1 cup water.
Mix well and cover and cook on a medium flame for 8 to 10 minutes.
Add the prepared masala paste.

Add 1 tbsp grated jaggery (gur). Jaggery elevates the flavor profile of drumstick curry by introducing a touch of sweetness, complexity, and balancing the spice level.
Add salt to taste.
Add 1 cup water.
Mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally.
Serve drumstick curry recipe | Mangalorean style drumstick curry | drumstick sabzi | hot with steamed rice.

pro tips to make drumstick curry

Use young, tender drumsticks for the best flavor and texture.
Temper your coconut oil with mustard seeds, and curry leaves for a burst of flavor that enhances the entire dish.
For a richer and creamier curry, add a dollop of coconut milk towards the end of cooking.
Instead of tamarind pulp, a squeeze of fresh lime juice can add a delightful tang and balance the flavors in the curry.