Muringakka Mulakushyam Recipe

Cooking Directions

• STEP 1.First, peel and chop the drumsticks into small pieces.
• STEP 2.In a pan, heat oil and add mustard seeds, curry leaves, and dried red chilies.
• STEP 3.Add chopped drumsticks, turmeric powder, and salt. Cook for a few minutes.
• STEP 4.In a blender, grind coconut, cumin seeds, green chilies, and garlic to a smooth paste.
• STEP 5.Add the coconut paste to the pan and mix well. Cook for another 5-7 minutes.
• STEP 6.Finally, add tamarind pulp and jaggery to balance the flavors. Cook for a few more minutes.
• STEP 7.Serve the Muringakka Mulakushyam hot with steamed rice and enjoy!

Cooking Tips

• Make sure to choose fresh and tender drumsticks for the best taste.
• Adjust the spice level according to your preference by adding more or fewer green chilies.
• You can add a pinch of asafoetida (hing) for additional flavor.
• If you don't have fresh coconut, you can use desiccated coconut or coconut milk as a substitute.

Storage and Serving

• Muringakka Mulakushyam can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the dish before serving and add a little water if needed to adjust the consistency.
• Garnish with fresh coriander leaves before serving for added freshness and aroma.