Drumstick Masala curry recipe | Mulakkada masala kura
Drumstick Masala curry is a spicy, thick, and creamy gravy recipe made with tender drumsticks in a peanut and coconut-based masala. The dish is also known as Mulakkada masala kura or Munakkada masala koora or Munagakaya kura in Telugu.
This drumstick masala curry is a flavorful vegetarian dish that tastes excellent when eaten with steamed white rice and ghee (clarified butter) but any Indian flatbread or rice variety goes well with it too.
In the South, drumsticks are generally added to sambar. Because of its excellent nutrition profile, mom used to make curry or veggies with drumsticks.
During my college life in Pune and Hyderabad, I had different versions of drumstick curry. There is something addictive about this vegetable curry and I end up eating more steamed rice with it. If the same happens to you, please do not blame me for it. LOL!
My mom used to make drumstick curry in mainly two different ways,
1. With a lot of onions.
2. Drumsticks in coconut milk gravy.
Since I started cooking and experimenting with various recipes, this drumstick curry has become one of my special recipes.
About Drumstick Masala curry recipe
Drumsticks are the seed pods of the Moringa tree.
As the name says, Drumsticks are cooked in a special masala. The masala paste is the secret ingredient of this mulakkada kura that gives a whole lot of flavor to the dish. Freshly made masala is a traditional Indian practice of cooking to enhance the aroma of a dish.
To make the paste all you need is peanuts, coconut, and a few Indian spices which are usually available in the Indian pantry.
The ingredients used to make the curry base is similar to the gutti vankaya curry (South Indian stuffed brinjal curry). But, my recipe has a unique ingredient that yields a creamy gravy.
In most of the recipes on the internet, you will notice to boil the drumsticks separately and add them to the curry. I prefer to saute the drumsticks and cook in the base curry with more water. This helps the drumsticks absorb all the flavors, and spices, and taste better.
There is one unique ingredient in my recipe, Milk. It gives the gravy a creamy texture and restaurant look. You can replace milk with cream too.
And when I chanced upon this – Creamy Drumstick curry! Never imagined that drumsticks can be cooked in such a zesty way.
My version of drumstick masala curry preparation may seem a bit lengthy process, but it’s absolutely worth trying!
The spice level of this drumstick masala curry is little more than medium spicy. However, you can adjust the spices according to your spice levels.
I did not add tomatoes to this drumstick masala. If you like sourness in the curry, you can add it after adding the spice powders to the onions. Make sure to cook the tomatoes until mushy.
Reasons to make
The seed pods are a “superfood“.
Loaded with South Indian flavors.
A uniquely rich and creamy texture to this curry will tantalize your taste buds.
A perfect side dish when you are craving a spicy one.
The blend of aromatic spices makes the dish magical.
Special lunch or dinner meal.
Every part (leaves, fruits, flowers, bark, and seeds) of the Moringa tree is a “Power house of Minerals”.
There is lots of information on Google, but I thought mentioning some of the main facts will save you a couple of minutes. Also, these will convince you to incorporate this underrated superfood into your diet.
1. A boon for people with diabetes, as it helps regulate blood sugar levels.
2. Vitamin C helps in building immunity.
3. Loaded with calcium and iron improves bone density.
4. Contain dietary fiber and a potent source of B Vitamin like riboflavin, niacin, and vitamin B12 to enhance your digestive health.
5. Improve your blood circulation and help purify the blood.
6. A powerful source of zinc, it boosts female sexual health.
Use tender drumsticks. They taste better and take less time to cook.
While cutting the drumsticks, lightly peel the outer strings and discard them. They tend to make the curry bitter.
Always cook the masala well until all the raw flavors are gone to get a mouth-watering outcome.
Do not overcook the drumsticks. The pulp inside turns too soft.
Ingredients to make Drumstick curry
Drumsticks: The star ingredient in this recipe. Always choose tender and fresh drumsticks.
Masala paste: oil, peanuts, coriander seeds, cumin, cloves, cinnamon stick, green cardamom, dry/desiccated coconut, white sesame seeds, coriander stems, and leaves.
For the curry: Oil, mustard seeds, cumin, onion, curry leaves, ginger-garlic paste, turmeric powder, red chili powder, garam masala, hot water, boiled milk, and salt to taste.
How to make Andhra style Mulakkada kura
1. Heat oil in a pan on medium flame. Add peanuts and saute for 10 seconds.
2. Add coriander seeds, cumin seeds, cinnamon sticks, green cardamom, cloves, mace (javitri), and continue to saute until it turns aromatic.
3. & 4 Add the dry coconut and sesame seeds.
5. Saute till the coconut color changes to golden.
6 & 7. Transfer the mixture to a mixie jar and let it cool completely. Add coriander stems and grind to a smooth paste by adding little water.
8. Heat oil in a pan on medium flame. When hot, add mustard seeds and cumin. Let them crackle.
9. Add chopped onions and curry leaves. Saute till onions turn light brown in color.
10. Add ginger garlic paste and saute till the raw smell goes away.
11 & 12. Add turmeric powder, red chili powder, and garam masala. Add little water and mix well.
13. Cook until oil separates.
14. Add drumstick pieces and mix well with the masala.
15 & 16. Next, add the ground masala paste and give a good mix.
17. The masala may stick to the bottom, add little water and give a good mix.
18. Add salt to taste and mix well.
19 & 20. Next, add hot water and mix well. Check for seasoning (salt and spice level).
21. Cover and simmer on low flame for 15 minutes or until the drumstick is cooked well absorbing the flavor.
22. The gravy will thicken and the oil separates.
23 & 24. Add milk and mix well.
25. Cover again and continue to simmer for 5 mins.
26. Creamy Drumstick Masala curry is ready. Serve hot with roti or rice.
Serving ideas for Drumstick masala curry
Its amazing blend of flavors with a peanutty, spicy, and creamy taste is a perfect side dish to pair with any kind of Indian flatbread or rice dish. Listing some ideas below:
1. Roti, phulka, chapathi, paratha, rice, or jowar bhakri (roti).
2. Steamed white rice or plain basmati rice
3. Bagara rice with some yogurt and raita.
4. Jeera rice
How to eat drumsticks?
Eating drumsticks is different than the typical Indian vegetables. No matter how tender the drumstick is, never eat the skin. There are two ways to eat:
1. Open the drumstick piece with your fingers, keep it between the teeth and scrape the insides with your teeth.
2. Keep the drumstick piece in your mouth and chew. Then discarded the thick fibrous part.
Just like any other veg gravy curry, you can refrigerate it for 3 to 4 days. Let the curry cool completely, transfer it to an air-tight container, and put it in the refrigerator.
Before serving, reheat it in the microwave for 1 to 2 mins or in a pan on the stovetop on medium heat. The consistency of the gravy thickens as it cools, so add little water while reheating.
Can add eggs. Make slits in the boiled eggs and add them at the final stage.
I have made the drumstick masala sabzi slightly semi-thick gravy, you can more water and adjust the consistency accordingly.
If you like the sour taste in the curry, add chopped tomato after step 13 and cook until they are mushy.
Can replace milk with coconut milk to enhance the taste and flavor of the dish.
To make drumstick and potato masala curry, add potato pieces along with drumstick pieces.
More Andhra style Recipes
If you’ve tried this Spicy Drumstick Masala curry 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.
You can also follow me on Instagram to see what’s latest in my kitchen!
Drumstick Masala curry recipe | Mulakkada masala kura | Drumstick sabji
- 1 tsp Oil
- 3 tbsp Peanuts
- 1 tbsp Coriander seeds
- 2-3 Cloves
- 1 inch Cinnamon stick
- 2 small Green cardamom
- 1/2 tbsp Sesame seeds
- 1/2 tsp Cumin seeds
- 1 strand Mace (optional)
- 3-4 tbsp Dry coconut (grated or thinly sliced)
- 2-3 Coriander stem and leaves
- 3 tbsp Oil
- 3-4 Drumsticks (chop and peeled)
- 1/4 tsp Mustard seeds
- 1/4 tsp Cumin
- 1 medium Onion
- 5-6 Curry leaves
- 1/2 tbsp Ginger garlic paste
- 1/4 tsp Turmeric powder
- 1/2 tbsp Red chili powder (adjust as per your taste)
- 1/2 tsp Garam masala
- 1/4 cup Milk (boiled)
- 1 1/2 cup Hot water
- Salt to taste
To make the Masala paste
- Heat oil in a pan on medium flame. Add peanuts and saute for 10 seconds.
- Add coriander seeds, cumin seeds, cinnamon sticks, green cardamom, cloves, mace (javitri), and continue to saute until it turns aromatic.
- Add the dry coconut and sesame seeds. Saute till the coconut color changes to golden.
- Transfer the mixture to a mixie jar and let it cool completely. Add coriander stems and grind to a smooth paste by adding little water.
To make the Drumstick Masala curry
- Heat oil in a pan on medium flame. When hot, add mustard seeds and cumin. Let them crackle.
- Add chopped onions and curry leaves. Saute till onions turn light brown in color.
- Add ginger garlic paste and saute till the raw smell goes away.
- Add turmeric powder, red chili powder, and garam masala. Add little water and mix well. Cook until oil separates.
- Add drumstick pieces and mix well with the masala.
- Next, add the ground masala paste and give a good mix.
- The masala may stick to the bottom, add little water and give a good mix.
- Add salt to taste and mix well.
- Next, add hot water and mix well. Check for seasoning (salt and spice level).
- Cover and simmer on low flame for 15 minutes or until the drumstick is cooked well absorbing the flavor.
- The gravy will thicken and the oil separates.
- Add milk and mix well.
- Cover again and continue to simmer for 5 mins.
- Creamy Drumstick Masala curry is ready. Serve hot with roti or rice.