Mulakkada Tomato Kura
Tender drumstick pieces simmered in a tangy tomato-onion masala with gentle Andhra-style spices. This homely kura is light, comforting, and especially good with hot rice, ghee, or soft rotis.
For 4 servings
- prep · ~15 min
Prep the vegetables.
1.Trim the drumsticks and cut them into 2 inch pieces.2.Finely chop the onions and tomatoes.3.Slit the green chilies and chop the coriander leaves. - saute · ~6 min
Cook the tempering and onions.
1.Heat oil in a kadai over medium heat.2.Add mustard seeds and cumin seeds and let them crackle.3.Add curry leaves and green chilies and cook for a few seconds.4.Add onions and cook until soft and light golden, about 5 minutes.TIPKeep the heat medium so the seeds crackle without burning. - saute · ~7 min
Build the tomato masala.
1.Add ginger-garlic paste and cook for 1 minute.2.Add tomatoes, turmeric powder, red chili powder, coriander powder, and salt.3.Mix well and cook until the tomatoes turn soft and pulpy. - simmer · ~15 min
Cook the drumsticks in the masala.
Add the drumstick pieces and mix to coat them well in the tomato masala. Pour in water, cover, and cook on medium-low heat until the drumsticks turn tender and the curry thickens slightly.
TIPStir once or twice so the masala does not catch at the bottom. - garnish · ~3 min
Finish with coriander leaves.
Open the lid and cook uncovered for 2 to 3 minutes if you want a drier kura. Sprinkle coriander leaves on top and mix gently.
- serve
Serve hot.
Serve Mulakkada Tomato Kura hot with steamed rice, a little ghee, or soft rotis.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Choose young, slender drumsticks; older pods stay stringy even after simmering.
- 2Cut the drumstick pieces evenly so they soften at the same rate in the masala.
- 3Cook the tomatoes until they look pulpy and the oil starts separating; this removes raw sourness.
- 4Do not add too much water at once; this kura tastes best with a lightly clingy gravy.
- 5Drumsticks are done when a knife slides through the skin easily but the pieces still hold shape.
- 6Rest the curry for 5 to 10 minutes before serving so the drumsticks absorb the tomato-onion flavors.
- 7Leftovers reheat well; add a splash of water while warming because the gravy thickens as it sits.
Adapt it for your goals.
Low-oil
Use 1 tablespoon oil and a splash of water while sautéing onions; the curry stays light but still keeps its tomato-forward flavor.
spicier andhraSpicier-andhra
Add 1 to 2 extra green chilies or a little more red chili powder for a sharper, more traditional Andhra heat.
garlic freeGarlic-free
Skip the ginger-garlic paste and use only ginger for a cleaner flavor that suits no-garlic meals.
with potatoWith-potato
Add cubed potato along with the drumsticks to make the kura heartier and stretch it for more servings.
Why this is on our healthy list.
Vegetable-rich curry
Drumsticks, tomatoes, onions, chilies, and curry leaves make this a wholesome vegetable-based dish with plenty of plant variety.
Light everyday preparation
This kura uses a modest amount of oil and relies on simmering rather than heavy frying or cream for body.
Moringa pod goodness
Drumsticks are traditionally valued as a nourishing vegetable and pair well with the antioxidant-rich tomato base.
Frequently asked questions
They should be tender enough that a knife goes through the skin easily, but the pieces should not collapse or turn mushy.
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