Monday, October 08, 2012


I love this curry in the dry or wet form..It is tasty in whatever form it is made..
Its my hubby's favorite and thats the reason I learnt to make it and now I love it too.. hehe..
Here is the recipe for you ...
Please tell me if you have any more recipes with drumsticks which you can share with all bloggers.. 


4 drumsticks cut into 2 inch long pieces
¾ cup grated coconut.
A small marble size ball of jaggery

Grind to paste :-
½ cup grated coconut.
turmeric powder – a pinch
chili powder – 1 tsp or according to taste
Salt to taste
Coriander seeds - 1 tsp
Whole Pepper-1/4 tsp
Whole Jeera-1/2 tsp
A little tamarind paste
small marble sized ball of Jaggery. 

Tempering :-
Mustard seeds
5-6 methi seeds
½ tsp Hing or asoefotida

Cut drumsticks into finger's length pieces (2-1/2"). Remove some of the outer hard fibers of the sticks to expose the inner soft layer.
Boil the drumsticks in water with a little salt and turmeric until the drumstick is tender.
Grind together grated coconut, pepper, coriander seeds, salt, chili powder, turmeric powder, a little jaggery in a blender.
 Heat oil in a kadai mustard seeds, and let them splutter. Then add the hing and methi seeds stir (take care not to brown them or they turn bitter)add a little water to this baghar or tempering to prevent it from burning..
Boil the drumsticks in this water with a little salt and turmeric until the drumstick is tender.
Stir take care not to break the drumsticks as they are very tender at this stage.
To this add the ground paste and cook on a medium flame.
The consistency of the gravy entirely depends on your preference , it can be either thick and watery or dry (use less water while grinding).



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Anonymous said...

thanks for sharing.