Curry from the south of India is frequently versatile and not simply for roti or rice. This is largely because all states accept rice and roti equally, making the basic meal flexible. The drumstick is no exception to the rule that most vegetables are served in both sambar and curry versions. A special, delicious, and spicy south Indian curry or sabzi dish prepared with fresh drumsticks. It uses a mixture of peanuts, sesame seeds, and dried coconut along with a curry base that is similar to that of eggplant. It is a great substitute for the drumstick-based sambar dish and is simple to serve with rice, chapati, or any other form of bread.

Chronicles of Drumstick

Originated in South West India, drumstick became a popular vegetable in South Indian states. The crop is widely distributed in India, Sri Lanka, Pakistan, Singapore, Malaysia, Cuba, Jamaica and Egypt. Drumstick is grown for its nutrient rich tender, but full grown pods, leaves and flowers which are used for culinary preparations. Fruits are rich in vitamin C, carotene , phosphorus and minerals like magnesium, potassium, sulphur, chlorine etc.

Cooking Time: 40 Mins

Servings: 2

Ingredients :

For masala paste:

2 tbsp peanut

2 tbsp sesame

2 tbsp dry coconut

2 tsp poppy seeds

Water (for grinding)

For curry:

2 tbsp oil

1 tsp mustard

1 tsp cumin

Pinch hing

Few curry leaves

1 onion (finely chopped)

1 tsp ginger garlic paste

½ tsp turmeric

1 tsp chilli powder

1 tsp coriander powder

½ tsp cumin powder

1 tsp garam masala

1 tsp salt

2 tomato (chopped)

20 pieces drumstick

1 cup water

2 tbsp coriander (finely chopped)


Masala paste preparation:

Firstly, in a pan dry roast 2 tbsp peanut on low flame until the peanuts turn crisp

Now add 2 tbsp sesame, 2 tbsp dry coconut, 2 tsp poppy seeds

Roast until the spices turn aromatic

Cool completely and blend to a fine powder without adding water

Now add ½ cup water and blend to smooth paste and keep aside

How to make Drumstick Curry:

Firstly, in a large kadai heat 2 tbsp oil and splutter 1 tsp mustard, 1 tsp cumin, pinch hing and few curry leaves

Add 1 onion, 1 tsp ginger garlic paste and saute until onions change colour

Further keeping the flame on low, add ½ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder, 1 tsp garam masala and 1 tsp salt

Saute until the spices turn aromatic

Further, add 2 tomato and saute until tomatoes turn soft and mushy releasing oil

Add in the prepared masala paste and cook well

Cook until the oil separates from the masala paste

Now add 20 pieces drumstick and mix well

Add 1 cup water and adjust the consistency

Cover and cook for 15 minutes or until the drumstick is cooked well absorbing the flavour

Keep mixing in between to prevent from burning and continue to cook until oil separates

Finally, add 2 tbsp coriander and mix well and enjoy drumstick curry with roti or rice

When the curry is fully cooked, try to let it sit for at least 30 to 60 minutes to allow the vegetable to properly absorb the flavour. In fact, it tastes better when served the next day.