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Muringakka Curry (Drumstick Curry)

Creamy and Luscious curry from Kerala, is a great comfort food that goes best with steamed rice. Prepared with Muringakka (Drumsticks) , powerhouse of nutrition and a fragrant and delectable curry prepared with fresh coconut, shallots, green chillies, garlic, turmeric and cumin seeds, tempered with coconut oil , mustard seeds, curry leaves ,whole dried red chillies and sliced shallots.

Preparation Time: 15 minutes

Cooking Time: 20 minutes


Ingredients and Quantity:

Muringakka (drumsticks), cut into 3 inch long pieces and peel – 300 gm.

Tomatoes, quartered- 2 large

Water -500 ml

Salt -to taste

For Grinding into a fine and smooth paste:

Fresh coconut, grated- 2 cups

Shallots, sliced- 12 nos.

Garlic, peeled- 8 cloves

Green Chillies- 4 nos.

Cumin seeds- 1 tbsp.

Turmeric powder- 1 tsp.

Salt -to taste

For the Tempering:

Coconut Oil- 30 ml

Mustard Seeds- 1/2 tsp.

Shallots (Madras onion) , sliced – 10 nos.

Whole dried red chillies- 4 nos.

Curry leaves- 1 sprig


  1. Boil the drumstick pieces in water with salt, shallots in a deep pan for 5 minutes.
  2. Now add the quartered tomatoes and for another 3 minutes.
  3. Add the ground coconut paste and water , if required. Cover and simmer for 5 to 6 minutes.
  4. Add salt , if required.
  5. In a tempering pan add and heat the coconut oil on a low-medium flame. Add the mustard seeds, let them crackle , add the sliced shallots and whole dried red chillies. When the shallots turn brown, add the curry leaves. Remove from the flame, and pour the tempering over the drumstick curry.
  6. Cover with a lid for some time so the flavours can infuse into the curry.
  7. Mix lightly and ensure that you don’t break the drumsticks.
  8. Serve hot.
  9. Goes best with steamed rice.

Chef Tips:

While grinding the coconut into a paste you may add fennel seeds, red chilli powder, coriander powder and an inch of peeled ginger, to enhance the flavour.

To make it a little tangy you may add 1/2 tbsp of tamarind pulp.


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