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| Prep Time | 30 minutes |
| Servings |
people
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Ingredients
- Tomatoes - 5 nos
- Onions(medium) - 2 nos
- Green chillies - 3 nos
- Drumsticks(Muringakkai) - 2 nos
- or -
- Potatoes - 2 nos
- Chilly powder - 1 tbsp
- Turmeric powder - 1/2 tbsp
- Curry leaves(A few) -
- Grated Coconut - 1 cup
- Garlic pods - 1 no
- Cumin seeds(Jeerakam) - 1/2 tbsp
- Salt(As reqd) -
- Curd(fresh and not too fermented) - 1 cup
For seasoning:
- Mustard seeds - 1 tsp
- Small onion(Kunjulli) - 1 no
- Curry leaves(A few) -
Ingredients
For seasoning:
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Instructions
- Remove the skin of drumsticks and cut into small pieces and cut tomatoes and onions into long, thin pieces.
- Heat about 300 ml of water in a vessel.
- Add drumsticks, tomatoes and onions along with salt, turmeric, chilly powder, few curry leaves and chopped green chillies.
- Add more water, if reqd.
- :- The vegetables should be completely immersed in water.
- Cover the pan with a lid and allow it to boil.
- Cook on a low flame, till vegs. are well cooked.
- Allow it to cool.
- Add curd and stir well. -At the end it should have enough gravy, not too thick, not too loose-just like moru curry.
- When it`s warm through, remove from fire.
- :- Do not boil it.
- Add more salt, if needed.
- Heat oil in a pan or a kadai.
- Splutter mustard seeds.
- Add chopped small onion and curry leaves and saute.
- Add the above seasoning into the curry and mix well.
- :- Serve with rice.
- :- You can make this curry without drumsticks, or by using potatoes instead of drumsticks.
- :- If u are using potatoes, cut potatoes into thin long pieces and cook along with tomatoes.
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