Drumstick Gravy Curry is a delicious South Indian recipe. Though it
takes some time to make, it's worth it. This gravy is a wonderful
accompaniment for any Indian roti, and adds a bit of spice to your meal.
Drumstick has antibacterial properties and as such is very useful in
preventing infections such as those of the throat, chest, and skin.
Servings: 4-6 Cooking Time: 30
3 medium drumsticks, cut into 2-inch pieces
1 1/2 cups onions, finely chopped
2 cups tomatoes, cut into small cubes
3 green chillies, slit lengthwise
1/4 tsp turmeric powder
3/4-1 tsp red chilli powder (adjust to taste)
Salt to taste
3 tbsp vegetable oil
3 tbsp poppy seeds (khus-khus)
2 tsp coriander seeds (dhania)
1 tsp cumin seeds (jeera)
2 tbsp dalia (roasted and peeled chickpeas), or 4-5
1 tsp vegetable oil
1/2 tsp mustard seeds (rai)
5-6 curry leaves
In a coffee grinder, grind the masala ingredients
into a powder first, and then add a little water and grind to a paste
and set aside.
Heat the oil in a medium saucepan, and add the onions
and saute on medium heat until translucent.
Add the drumstick, salt, and turmeric powder, and
stir well. Cover and cook on medium heat, stirring frequently, until
the drumstick is tender.
Add the ground masala paste and red chilli powder,
and saute until the raw flavor is gone.
Add the tomatoes and saute for a few seconds.
Add 1 cup water and adjust the salt as needed. Cover
and simmer until the drumstick gravy curry comes to a boil and thickens
a bit. You can add more or less water depending on the consistency you
In a small pan, heat the oil. Add the mustard seeds
and fry until they start popping. Add the curry leaves and pour the
seasoning over the curry.