Murungakaya/Drumstick Curry


12 drumsticks, peeled and cut into 5 cm long pieces
5 small onions, sliced
ghee for frying
6 green chillies, slit lengthwise
4 tbs curry powder
1 1/2 cups thin coconut milk
salt to taste
a few sprigs of curry leaves
a lemon sized ball of tamarind, soaked in water
1 1/2 cups thick coconut milk


Heat ghee in a pan and fry the onions and green chillies for four minutes. Add the remaining ingredients, except the tamarind and thick coconut milk. Cook on low heat till the murungakaya (drumsticks) are tender. Extract tamarind pulp and add to the curry. Simmer for five minutes. Add the thick coconut milk and bring it to a boil. For a variation, you can substitute drumsticks with beans, bitter gourd, snake gourd, brinjals or potatoes.

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