Coconut Drumstick Curry

Categories: Drumstick, sambar/Curry/Huli

Ingredients

• 1. 1 bag of frozen drumsticks (If you get fresh, all the better)
• 2. 3/4 can of light coconut milk
• 3. 2-3 Thai green chillies
• 4. 3/4 teaspoon chopped ginger
• 5. 1 medium sized tomato
• 6. 1/4 teaspoon turmeric powder
• 7. 1/4 teaspoon paprika(chilli powder)
• 8. Salt to taste
• 9. Oil
• For tempering
• 1. 1/2 teaspoon black mustard seeds
• 2. 4-5 curry leaves.
• 3. Oil

Directions

1. Blend together green chillies, ginger, turmeric powder, paprika with coconut milk and set aside.

2. Heat one teaspoon oil in a frying pan/skillet and stir-fry drumsticks for about 2 minutes. Add about 1/8 cups of water, lower the heat, cover and simmer till drumsticks are 3/4 done (the pulp will come out when you squeeze the sticks). Transfer the boiled drumsticks and set aside.

3. Heat one teaspoon of oil in the same pan, and splutter the mustard seeds and curry leaves. Lower the heat and transfer the coconut-spice blend into the pan. When the mixture starts boiling add the boiled drumsticks, cubed tomatoes, cover and simmer till the drumsticks are done.

4. Plate and serve with rice or Indian flatbreads.

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