Drumstick Curry with Coconut Milk

Drumstick Curry with Coconut Milk is a South Indian style mildly spiced drumstick curry. This creamy and comforting side dish pairs well with rice.

If you are a regular reader of my blog, you probably already know my love for drumstick, also known as moringa pods. It is one of my favorite vegetables for its taste and health benefits. The flavor of this long and slender vegetable is unique – blend of earthy and slightly bitter, with a hint of sweetness.

I have already shared a few drumstick recipes on the blog. Today’s recipe is the combination of drumstick and coconut milk.

drumstick curry with coconut milk

About Drumstick Curry with Coconut Milk Recipe

Drumstick Curry with Coconut Milk recipe is similar to a everyday drumstick curry recipe. The only difference is the addition of coconut milk that adds a luxurious creaminess to the curry, elevating its taste of the drumstick curry to next level.

In this simple recipe, drumstick pieces are simmered in a fragrant curry sauce made with a blend of basic Indian spices. The base of the gravy is formed with onions, ginger, garlic, which is then flavored with basic aromatic powdered spices.

Adding coconut milk not only adds creamy texture but also reduces the heat from the spices and adds a sweet touch to the gravy.

The combination of red chili powder and coconut milk creates a gravy with a warm, reddish hue color.

The recipe I am sharing today is mildly spiced. However, you can increase or decrease the level of spice as per your preference.

Reasons to try

Delicious.

Unique flavor.

Nutritious.

Creamy texture.

Comforting side dish.

Vegetarian & Vegan.

Pro Tips

Drumsticks: I love to use drumsticks that are firm, smooth, and free from any blemishes or dark spots.

Prep the drumstick: Wash the drumsticks thoroughly. Scrape them using a knife, to remove any tough or fibrous layer. Cut them into uniform 2-3 inch long pieces.

Do not skip tempering: It enhances the flavor, aroma, and overall appeal of curry.

Simmer gently: Once you have added coconut milk, do not boil vigorously, coconut milk can curdle. To prevent this gently simmer the curry on low flame.

Ingredients

Drumsticks: Fresh and tender drumsticks are the star of the dish. They are available all year in Indian grocery stores.

Coconut Milk: In this recipe I have used fresh homemade coconut milk. You can substitute it with store-bought canned coconut milk (preferably full fat).

Coconut milk from fresh coconut is the heart of this dish.

Tempering: oil, mustard seeds, cumin, curry leaves, and green chilies.

I have used sunflower oil in this recipe. You can use any neutral oil like vegetable oil or coconut oil.

Onion, ginger, and gralic: for the base gravy.

Ground Spices: coriander powder, turmeric powder, red chili powder, koora karam powder, and salt.

Garnishing: coriander leaves.

How to make Drumstick Curry with Coconut Milk (step-by-step)

Step 1: Making Coconut Milk

1. Add 1.5 cups of fresh coconut (roughly chopped) to a grinder jar, pour 1.5 cups of water. Blend on high speed for 1-2 minutes, or until the mixture is smooth and creamy.

Strain using a fine-mesh sieve or cheesecloth over a bowl. Using back of a spoon press down on the coconut pulp in the sieve or cheesecloth to extract as much liquid as possible.

Add the strained coconut pulp back to the blender jar and add 0.5 cup of water. Blend the mixture again and repeat the straining.

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2. Making the Drumstick Curry with Coconut Milk

2. Heat oil in a pan over medium flame. Once the oil is hot, add mustard seeds, cumin seeds, and curry leaves. Let the seeds splutter and leaves turn crisp.

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3. Add chopped onion and green chilies. Saute until the onions turn soft.

Note: Do not let the onions change color.

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4. Add the drumstick pieces, ginger garlic paste, and turmeric powder.

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5. Saute for a minute.

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6. Turn the flame to low and add in the ground spices – red chili powder, coriander powder and koora karam.

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7. Mix well with the spices.

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8. Pour in the coconut milk and stir well to combine.

Taste test and adjust spice and seasoning, if needed.

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9. Cover the pan with a lid and let the curry cook on low flame for about 15-20 minutes, or until the drumsticks are tender.

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10. Once the drumsticks are cooked through and the curry has thickened slightly, turn off the flame. Garnish the drumstick curry with freshly chopped coriander leaves.

Drumstick Curry with Coconut Milk is ready to serve.

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Serving Suggestions

The creamy drumstick curry with coconut milk makes an excellent side for hot steamed rice (short grain or long grain).

You can also pair it with flatbread such as roti, chapati, phulka, or bhakri.

drumstick-curry-with-coconut-milk-recipe

Storage Suggestions

You can store the drumstick coconut milk curry for a maximum of 2 days in an air-tight container in the fridge. Heat it in the microwave or pan over stove top until warm before serving. Add little water if needed while reheating.

I will not recommend you to freeze this curry. Coconut milk has a high water content, which can cause it to split/separate when frozen and thawed.

This separation can result in a grainy texture and won’t taste good.

Variations

Can add vegetables: Incorporate other vegetables like potatoes, carrots, bell peppers, or spinach.

Protein options: Add protein-rich ingredients like chicken, prawns, and eggs (boiled).

Use whole spices: Add whole spices like bay leaves, cloves, cinnamon stick, star anise to the tempering.

More Related Recipes

Drumstick Recipe with Potatoes Curry

Drumstick Curry

Drumstick curry with milk

Drumstick Masala curry

If you’ve tried this Drumstick Curry with Coconut Milk Recipe, then don’t forget to rate the recipe and leave a comment below! Feedback and suggestions are highly appreciated. Also, please share the recipes with your friends and family members.

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Recipe Card

south indian style drumstick curry with coconut milk

Drumstick Curry with Coconut Milk

Author: d6e3f09ae55fe2878b2b1a4c03ff9647?s=30&d=mm&r=gSantosh Allada
Drumstick curry with coconut milk is a traditional South Indian dish that is made y simmering drumsticks in a flavorful and creamy coconut milk gravy. The basic spices impart a unique flavor, while the coconut milk adds a rich and velvety texture. This curry is easy to prepare and offers a delightful blend of sweet and savory flavors. It's a comforting and nutritious dish enjoyed with steamed rice or roti.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Side Dish
Cuisine Indian, South Indian
Servings 4 people

Ingredients
  

For Coconut Milk

  • 1 cup Fresh Coconut (roughly chopped)
  • 2 cups Water

For Drumstick Curry

  • 3 medium size Drumsticks (cut into 2-3 inch pieces)
  • 2-3 tbsp Oil
  • 1/2 tsp Mustard seeds
  • 1/2 tsp Cumin
  • 5-6 numbers Curry leaves
  • 1-2 numbers Green Chilies
  • 2 medium Onion (roughly chopped)
  • 1 tsp Ginger garlic paste
  • 1/4 tsp Turmeric powder
  • 1-2 tsp Red Chili powder
  • 1 tsp Coriander powder
  • 1/2 tsp Koora Karam (Ashirwaad brand)
  • Salt to taste
  • 2-3 tbsp Coriander leaves

Instructions
 

To extract Coconut Milk

  • Add 1.5 cups of fresh coconut (roughly chopped) to a grinder jar, pour 1.5 cups of water. Blend on high speed for 1-2 minutes, or until the mixture is smooth and creamy.
  • Strain using a fine-mesh sieve or cheesecloth over a bowl. Using back of a spoon press down on the coconut pulp in the sieve or cheesecloth to extract as much liquid as possible.
  • Add the strained coconut pulp back to the blender jar and add 0.5 cup of water. Blend the mixture again and repeat the straining.

Drumstick Curry with Coconut Milk

  • Heat oil in a pan over medium flame. Once the oil is hot, add mustard seeds, cumin seeds, and curry leaves. Let the seeds splutter and leaves turn crisp.
  • Add chopped onion and green chilies. Saute until the onions turn soft.
  • Add the drumstick pieces, ginger garlic paste, and turmeric powder.
  • Saute for a minute, stirring frequently.
  • Turn the flame to low and add in the ground spices – red chili powder, coriander powder and koora karam.
  • Mix well with the spices.
  • Pour in the coconut milk and stir well to combine. Taste test and adjust spice and seasoning, if needed.
  • Cover the pan with a lid and let the curry cook on low flame for about 15-20 minutes, or until the drumsticks are tender.
  • Once the drumsticks are cooked through and the curry has thickened slightly, turn off the flame. Garnish the drumstick curry with freshly chopped coriander leaves.
  • Drumstick Curry with Coconut Milk is ready to serve.

Notes

Use fresh and tender dumsticks that are firm and green without any signs of wilting or dryness for best taste.
Wash the drumsticks thoroughly, trim the ends, and remove any tough fibers before cooking. You can also peel the outer skin if desired.
Avoid boiling coconut milk vigorously as it can cause it to separate or curdle. Simmer the curry gently after adding coconut milk.
Customize the consistency of the gravy as desired.


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