Looking for a unique drumstick recipe that tastes delicious with very little spice? This South Indian-style drumstick curry is a wonderful choice for a simple homemade lunch. Made with fresh drumsticks, mustard seeds, urad dal, curry leaves, onion, ginger, garlic, peanuts and tamarind, this dish delivers a delicious balance of savoury, nutty and tangy flavours.
What makes this recipe special is its simple cooking method. The drumsticks are partially boiled first, then simmered in a freshly ground spice paste. Instead of discarding the cooking water, we use it in the curry to retain its flavour.
Serve this easy drumstick curry with hot steamed rice for a satisfying vegetarian meal. Discover this unique recipe with BengaliPaakshala!
Ingredients
- 4 drumsticks (moringa pods)
- Approximately 2 cups water, for boiling
- Salt, to taste
- A pinch of turmeric powder
- 4 whole dried red chillies
- 2 small pieces of ginger
- 5–6 garlic cloves
- A small handful of peanuts
- 3 tablespoons cooking oil
- ¼ teaspoon mustard seeds
- ¼ teaspoon urad dal (split black gram)
- A few curry leaves
- 1 medium onion, finely chopped
- A small amount of tamarind pulp, mixed with water
- A little sugar, to balance the tanginess
- Additional salt, as needed
How to Make South Indian-Style Drumstick Curry
Step 1: Prepare the Drumsticks
Wash the drumsticks thoroughly. Carefully remove the tough outer fibres by making a shallow cut along each pod and pulling away the fibrous strands.
Cut the drumsticks into small, bite-sized pieces. Keep them in water while preparing the remaining ingredients to help them stay fresh.
Step 2: Partially Boil the Drumsticks
Heat approximately two cups of water in a pan. Add salt and a pinch of turmeric powder.
Once the water becomes warm, add the drumstick pieces. Cover and cook over low to medium heat for approximately 5–7 minutes, until they are about 70% cooked.
Avoid cooking them until completely soft, as they will cook further in the masala.
Drain the drumsticks, but reserve the cooking water. It will be used later to add flavour to the curry.
Step 3: Prepare the Spice Paste
Add the dried red chillies, ginger, garlic and peanuts to a grinder. Add a little water and grind everything into a smooth paste.
The peanuts help give the masala a slightly rich, nutty texture without requiring a large number of spices.
Step 4: Prepare the Tempering
Heat three tablespoons of cooking oil in a kadai or deep pan.
Add the mustard seeds and urad dal. Let them fry briefly, then add a few curry leaves.
Allow the curry leaves to release their aroma before adding the finely chopped onion.
Step 5: Cook the Onion
Fry the onion over medium heat until it softens and becomes translucent. It does not need to turn dark brown.
Step 6: Cook the Masala Paste
Add the prepared ginger, garlic, chilli and peanut paste to the pan. Add a little water from rinsing the grinder, if needed.
Reduce the heat to low and cook the paste for approximately 3–4 minutes, stirring regularly so that it does not stick or burn.
Continue cooking until the raw smell disappears and the oil begins to separate around the edges.
Step 7: Add the Drumsticks
Add the partially boiled drumsticks to the cooked masala. Mix gently so that the pieces are evenly coated.
Pour in the reserved drumstick cooking water. Add a little extra water if necessary, depending on how much gravy you prefer.
Cover and cook for approximately three minutes to allow the masala flavours to penetrate the drumsticks.
Step 8: Add Tamarind and Balance the Flavours
Mix a small amount of tamarind pulp with water and add it to the curry.
Taste the gravy, then adjust the salt. Add a little sugar to balance the tanginess of the tamarind.
Mix everything gently, cover the pan and cook for another two minutes.
Step 9: Serve Hot
Once the drumsticks are tender and the gravy has reduced to your preferred consistency, turn off the heat.
Your flavourful South Indian-style drumstick curry is ready to serve. Enjoy it with hot steamed rice for a simple and delicious meal.
Tips for the Best Drumstick Curry
- Remove the tough fibres: This makes the drumsticks more pleasant to eat.
- Do not overboil: Cook them only partially before adding the masala.
- Save the cooking water: It adds flavour to the finished curry.
- Cook the peanut paste on low heat: This helps prevent the paste from burning.
- Balance the tamarind: Add it gradually and adjust the sugar to taste.
- Keep the spice level flexible: Adjust the number of dried red chillies to suit your preference.
Frequently Asked Questions
What is a drumstick in Indian cooking?
Drumstick, also known as moringa pod, is a long green vegetable commonly used in Indian curries and other traditional dishes.
Can I serve drumstick curry with rice?
Yes. This curry pairs particularly well with hot steamed rice.
Why should I save the water used to boil the drumsticks?
The cooking water contains flavour from the drumsticks and can be used as part of the curry gravy instead of being discarded.
Can I make this recipe less spicy?
Yes. Reduce the number of dried red chillies according to your taste.
What gives this curry its tangy flavour?
Tamarind pulp adds a pleasant tanginess, while a small amount of sugar helps balance the flavour.
Try this easy drumstick curry at home and let us know how it turns out in the comments.
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