Before I actually jump on the recipe of drumstick curry, let me tell you an important and interesting fact about these tender green sticks. Well, drumsticks are in use in India since last 5000 years! Isn’t that amazing? Though, these soft sticks are found all over the world but they are mainly cultivated in India and Pakistan. These sticks can be cooked in a variety of ways.
Drumsticks are mostly used as an add-on in various dishes, be it Kadhi, Sambar, Rasam etc. Rarely is it served on it’s own, though it has tremendous health benefits. It is highly recommended for controlling diabetes and also to aid in digestion problems. It tastes good in both the curry forms, be it thinner consistency or bit on the dry side. With gravy consistency, rice is preferred. While the drier version goes well with rotis and parathas.
Mainly, the drumsticks taste like asparagus and acts as detoxifier and as an anti bacterial food too. You get approximately 42 kcal from this amazing veggie called drumstick.
Now that said you must be really curious to prepare at least few dishes using drumsticks and drumstick curry is one simple yet tasty option for the same! The drumstick curry can be made easily with several variations.
Tomatoes and drumsticks form the main base of this curry while you can also use eggplant or potatos to bring a wonderful flavor to your drumstick curry. This curry can be served as side dish to rice preparations and rotis, parathas or puris as well. However, it is popularly served with rice dishes in South India.
Drumstick curry recipe, side dish with roti and rice.
- Drumsticks 3
- Onions 2
- Tomatoes 3 ( small )
- Green chilli 1
- Red chilli powder ½ teaspoon
- Turmeric powder ¼ teaspoon
- Garam masala powder ½ teaspoon
- Garlic pods 4
- Ginger ½ inch piece
- Salt to taste
- Fresh coriander leaves 1 tablespoon
- Water 4 to 5 cups or as needed
- Oil 2 tablespoon
Wash, peel and cut the drumsticks into 3 inch pieces.
Finely chop the onions. Grind together the garlic pods, ginger, green chilli and the tomatoes.
Heat the oil in a pressure cooker on low heat. Add the chopped onions and let them cook till golden brown.
Stir once in awhile so that they do not burn. After about 6 to 8 minutes, they will look nicely browned.
Now, add the grinded tomatoes mixture. Stir fry for about 5 minutes and then cover with a lid and let cook till the mixture leaves oil from the sides.
Season with the salt, red chilli powder, turmeric powder and garam masala powder.
Give a stir and toss in the drumsticks. Mix well so that they get coated with the gravy mixture.
At this point, add the water as per the gravy consistency preferred. If serving with rice, more gravy is needed whereas, for serving with Roti,a thicker gravy is prepared.
Check and adjust the seasonings. Put on the cooker lid and put the flame to high.
Just as the first whistle is to go off, quickly shut off the flame else the drumsticks tend to become too soft and break.
Let the pressure release on its own and then open the lid. Garnish with finely chopped fresh coriander leaves.
Serve hot with either rice or roti
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