Easy Drumstick Curry Recipe

Drumstick Curry Recipe – vegetable drumsticks cooked in a spicy onion-coconut based curry. This spicy, tangy, mildly sweet drumstick curry tastes delicious with rice or roti.

In Indian cuisine, drumstick vegetable can be cooked in several ways. I have earlier shared the recipe of drumstick curry with milk and drumstick masala curry with drumsticks. Drumsticks are one of my favorite vegetables. So I keep trying different variations. One such try was this simple drumstick curry.

In today’s post, lets see how to make drumstick curry that is extremely easy and gets ready in 30 minutes.

drumstick curry recipe

About Drumstick Curry Recipe

Drumstick curry recipe is a simple South Indian style curry made with drumsticks, coconut, and a few aromatic spices.

The curry is made without tomatoes and do not have to grind any ingredient. My drumstick curry recipe is perhaps the easiest and the quickest solution for all your super busy days.

I have added tamarind pulp to give the gravy a touch of pulusu (tamarind stew). I have not added jaggery in this curry but you can add if you like.

Usually I prepare this curry using coconut – dry or desiccated. It serves mainly two purposes in this dish:

1. Adds flavor: Dry coconut adds a nutty, sweet flavor to South Indian curries. This enhances the overall taste of the dish and gives it a distinct flavor that sets it apart from other types of curries.

2. Thickens the Sauce: It helps to thicken the sauce. This also helps to create a rich and creamy texture that coats the vegetables in the dish.

I prefer to use use desiccated coconut (coconut powder), which is a dehydrated and finely ground form of coconut. This can be added directly to the curry sauce and will dissolve easily, leaving no pieces behind.

If you are using dry coconut, I recommend to grate it as finely as possible or ground it into a fine powder. This will help it to dissolve and blend into the curry sauce more easily.

You can follow the same recipe with many different kinds of vegetables like potatoes, bottle gourd, ridge gourd, and even with eggs.

Reasons to make

Super easy to make.

Ready in less than 30 mins.

Beginner & bachelor friendly recipe.

Comforting.

Vegetarian & Vegan.

How to select Drumsticks?

When selecting drumsticks, it is important to choose fresh and tender ones to ensure that they are flavorful and nutritious. Here are some tips on how to select drumsticks:

1. Look for fresh and tender drumsticks: The first step in selecting drumsticks is to look for fresh and tender ones. Choose drumsticks that are firm, smooth, and unblemished. The skin should be green and glossy, indicating that they are fresh.

2. Size matters: Choose drumsticks that are of medium size, as they are more flavorful and less fibrous than larger ones. Avoid drumsticks that are too small, as they may not be fully developed and lack flavor.

3. Check for freshness: To ensure that the drumsticks are fresh, check the ends. If they are dry or discolored, it means they are old and not fresh. Fresh drumsticks have moist and greenish-white cut ends.

Once you have selected the drumsticks, store them in a cool and dry place, away from direct sunlight, to maintain their freshness and flavor.

Pro Tips

1. Choose fresh and tender drumsticks: Select fresh and tender drumsticks with green color and no visible blemishes or cracks. Older drumsticks can be tough and fibrous, and may take longer to cook.

2. Prepare the drumsticks properly: Wash the drumsticks thoroughly and cut them into equal-sized pieces. Remove any tough or woody pieces, and be careful not to cut into the tender flesh inside.

3. Peel the outer skin of the drumsticks: The outer skin of drumsticks can be tough and fibrous, so it is important to peel it off using a vegetable peeler or a sharp knife before cooking.

4. Cook the spices well: Saute the spices well as they will release their flavors and make the curry more flavorful.

5. Sautee the drumsticks: This will allow the drumsticks to cook properly and absorb the flavors of the spices.

6. Simmer the curry: Simmer the curry over low heat until the drumsticks are tender and the flavors have melded together. This will help to thicken the curry and enhance its taste.

7. Do not overcook the drumstick vegetable: it can become mushy and lose its texture and flavor.

Ingredients

Drumsticks: The main ingredient in this recipe. Select fresh and tender drumsticks with green color and no visible blemishes or cracks.

Cooking oil: any neutral flavor oil works the best.

Tempering: mustard seeds and cumin.

Onion: it forms the base of the gravy.

Coconut: Dry or desiccated coconut. Fresh coconut works fine too but grind it to a smooth paste.

Ginger garlic paste

Dry Spices: turmeric powder, red chili powder, coriander powder, cumin powder, and garam masala.

Seasoning & Herbs: salt and coriander leaves.

How to make Drumstick Curry

Pre-Prep

1. Wash drumsticks and trin both ends of the drumsticks. Peel the drumsticks from one side and cut into 2 to 2 ½ inch pieces. Keep them aside.

2. Soak a gooseberry size tamarind in 1.5 cups of hot water. When it is soft, squeeze up and strain the juice. Discard the pulp.

Steps for Drumstick Curry

1. Heat oil in a kadai over medium flame. When hot, add mustard seeds and cumin. Let them crackle.

2. Add the chopped onions and saute until they turn pink.

Make sure not to saute the onion till golden color.

3. Turn the flame to low and add the desiccated coconut or dry coconut (finely grated).

4. Sautee for 1-2 minutes over low flame.

It is important to sautee the coconut to bring out the flavor of the desiccated coconut. Also it helps the coconut powder to dissolve in the curry.

5. Add ginger-garlic paste and turmeric powder. Saute for 1-2 minutes or until the raw smell of ginger-garlic goes away.

6. Add the drumstick pieces and saute a minute.

Sauteeing the vegetable enhances the taste.

7. Add salt, red chili powder, coriander powder, and cumin powder. Fry for another minute for the raw smell from the dry spices to vanish.

8. Pour the tamarind water. Stir well.

Taste test and add salt and spice of needed.

9. Cover the pan and cook on low flame for 10-15 minutes.

The cooking time will depend on the age of drumstick and intensity of the flame.

10. Open the lid and you will see oil separating on the sides of the pan. Check if the drumsticks are cooked.

Press test: You can check if the drumstick vegetable is cooked by pressing it lightly with a spoon or a fork. If it feels soft and tender, then it is likely cooked. If the drumstick vegetable is not cooked properly, you can continue cooking it for a few more minutes until it is tender.

11. Once the drumsticks are cooked, turn off the flame and add chopped coriander leaves. Give a final mix.

12. Drumstick Curry is ready. Serve hot or warm with hot steamed rice or roti.

Serving Suggestions

Here are some suggestions for serving drumstick curry:

1. With Rice: Drumstick curry is traditionally served with steamed rice. The rice helps to absorb the flavors of the curry and provides a neutral base to balance the spiciness of the curry.

2. With Indian bread: The curry can also be served with Indian bread like roti, plain paratha, rice bhakri, or jowar bhakri. These breads can be used to scoop up the curry and are perfect for soaking up the flavorful sauce.

This curry can also be paired as a side dish with curd rice combination.

Storage Suggestions

You can store the curry or leftover in the refigerator for 3-4 days. Cool the curry completely, transfer it to a clean and dry airtight container, and place the container in the fridge.

Before serving, reheat in a microwave or in a pan on the stovetop. The sauce also thickens as it sits, so add little water while reheating.

This drumstick curry taste better the next day because the flavors of the spices and ingredients have had more time to meld together and develop.

Variations

Drumstick curry is a versatile and flavorful dish that can be made in many different ways.

1. By adding hard boiled eggs: When the drumsticks are almost cooked, prick boiled eggs with a fork or slit vertically with a knife and add them here.

The combination of eggs and drumsticks in this curry is a unique pairing that has become a staple in many Indian households. The dish is not only flavorful but also has many health benefits, making it a healthy and wholesome meal option.

2. Can add a small piece of jaggery toward the end.

More Related Recipes

Gutti Vankaya Dry

Onion Tomato Curry

Vankaya Vepudu

Chikkudukaya Tomato Curry

Dondakaya Ulli Karam

If you’ve tried this Easy Drumstick 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!

Recipe Card

Easy Drumstick Curry Recipe with Desiccated Coconut

Author: Santosh Allada
Drumstick curry with desiccated coconut is a traditional South Indian curry made with drumsticks, desiccated coconut, and a blend of spices. This flavorful curry is typically served with steamed rice, but it can also be enjoyed with roti or other Indian breads.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Curry, Side Dish
Cuisine Andhra, South Indian
Servings 3 people

Ingredients
  

  • 2 medium Drumsticks (cut into even size pieces)
  • 2-3 tbsp Oil
  • 1/2 tsp Mustard seeds
  • 1/2 tsp Cumin
  • 2 large Onion (finely chopped)
  • 1-2 tbsp Coconut (dry or desiccated)
  • 1/2 tbsp Ginger-garlic paste
  • 1/2 tsp Turmeric powder
  • 1-2 tsp Red chili powder
  • 1 tsp Coriander powder
  • 1/2 tsp Cumin powder
  • 1/2-1 tsp Garam masala powder
  • gooseberry size Tamarind
  • 1.5 cups Water
  • Salt to taste
  • 2 tbsp Coriander leaves

Instructions
 

Pre-prep

  • Wash drumsticks and trin both ends of the drumsticks. Peel the drumsticks from one side and cut into 2 to 2 ½ inch pieces. Keep them aside.
  • Soak a gooseberry size tamarind in 1.5 cups of hot water. When it is soft, squeeze up and strain the juice. Discard the pulp.
  • Steps for Drumstick Curry
  • Heat oil in a kadai over medium flame. When hot, add mustard seeds and cumin. Let them crackle.
  • Add the chopped onions and saute until they turn pink.
  • Turn the flame to low and add the desiccated coconut or dry coconut (finely grated). Sautee for 1-2 minutes over low flame.
  • Add ginger-garlic paste and turmeric powder. Sautee for 1-2 minutes or until the raw smell of ginger-garlic goes away.
  • Add the drumstick pieces and saute a minute.
  • Add salt, red chili powder, coriander powder, and cumin powder. Fry for another minute for the raw smell from the dry spices to vanish.
  • Pour the tamarind water. Stir well. Taste test and add salt and spice of needed.
  • Cover the pan and cook on low flame for 10-15 minutes.
  • Open the lid and you will see oil separating on the sides of the pan. Check if the drumsticks are cooked.

Notes

Choose fresh and tender drumsticks.
Cut the drumsticks into even size pieces.
Roast the desiccated coconut to bring out the flavor of the dry coconut.
Cook the spices well.
Adjust the spices as per your spice preference.



Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating