Moringa or drumsticks are a common ingredient used in curries across India.

They can be cooked with toor dal, mung dal, tomatoes and/or tamarind pulp and relished with a hot bowl of steamed rice and papad.

Drumstick rasam and sambar are equally popular at my home, but Drumstick Curry cooked in a rich gravy of assorted Indian spices is one of my personal favourites.

Drumstick Curry

Serves: 3-4

Ingredients

• 100-150 gm drumsticks, each cut 2-3 inch-pieces
• 1 cup finely chopped onions
• 1 cup finely chopped tomatoes
• 50 gm yoghurt, no lumps or vegan yoghurt
• 2 tsp haldi or turmeric powder
• 2 green chillies
• 1 tsp red chilly powder
• ½ tsp jeera or cumin powder
• 1 tsp dhania or coriander powder
• ½ cup peanuts
• ½ cup grated fresh coconut
• 100 gm coriander leaves
• 1 tbsp ginger-garlic paste
• 1 tsp garam masala
• 4 tbsp cooking oil
• Salt to taste, about 1 tsp
• Water

Method

• Heat 2 tbsp of the oil in a kadhai.
  Add the chopped drumsticks and lightly saute.
  Add 1 tsp of the haldi and salt.
  Stir.
  Add ½ cup water.
  Cover and cook for 3-4 minutes over low to medium heat.
  Take off heat and keep aside.
• In a separate kadhai, dry roast the peanuts and the grated coconut.
  Take off heat and let it cool.
  Transfer the peanut-coconut mixture into a grinder.
  Add half the coriander leaves and the green chillies.
  Grind to a coarse mixture without water. 
  Keep aside.
• In the same kadhai, heat the remaining oil.
  Add the chopped onions and saute till golden brown.
  Add the chopped tomatoes and mix well.
  Add the ginger-garlic paste and a little salt.
  Add the ground peanut-coconut mixture and mix well.
  Add 1 cup water and cook.
• Meanwhile, in a mixing bowl, add the yoghurt , remaining turmeric powder, red chilly powder, cumin powder, coriander powder.
  Whisk all ingredients together.
  Add this to the curry and mix.
• Cover and cook for 4 minutes more till the oil begins to separate from the masala.
  Add the cooked drumsticks.
  Mix lightly and simmer 4-5 minutes.
  Add the garam masala and the remaining chopped coriander leaves.
  Toss lightly and cook for a minute or 2 more.
  Serve hot with rice, rotis, dosas or appams.

Suresh Moopanar is a home chef and the man responsible for the YouTube channel BehindCook.

Watch the video below for a step-by-step tutorial on how to make Suresh Moopanar's Drumstick Curry.

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