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A classic Andhra-style curry featuring tender drumsticks simmered in a spicy and tangy onion-tomato gravy. This flavorful dish is a staple in South Indian homes and pairs perfectly with hot steamed rice.
For 4 servings
Begin by preparing the vegetables. Wash the drumsticks thoroughly and cut them into 2-3 inch pieces. Finely chop the onions, puree the tomatoes, and slit the green chilies lengthwise. Set everything aside.
Heat oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the mustard seeds and cumin seeds. When they begin to splutter, add the urad dal (if using) and sauté for 30 seconds until it turns light golden. Add the curry leaves and asafoetida, and cook for another 10 seconds until fragrant.
Add the finely chopped onions and slit green chilies to the pan. Sauté for 6-8 minutes, stirring occasionally, until the onions become soft and golden brown.
Stir in the ginger-garlic paste and cook for about 1 minute until the raw smell disappears.
Add the tomato puree, turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook the masala on medium-low heat for 5-7 minutes, until it thickens and you see oil separating from the sides.
Add the cut drumstick pieces to the masala. Gently stir to coat them evenly. Sauté for 2-3 minutes, allowing the drumsticks to absorb the flavors.
Pour in 1.5 cups of water and add the tamarind paste. Stir everything together to combine. Increase the heat and bring the curry to a rolling boil.
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A classic Andhra-style curry featuring tender drumsticks simmered in a spicy and tangy onion-tomato gravy. This flavorful dish is a staple in South Indian homes and pairs perfectly with hot steamed rice.
This andhra recipe takes 45 minutes to prepare and yields 4 servings. At 223.19 calories per serving with 5.64g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Once boiling, reduce the heat to low, cover the pan with a lid, and let it simmer for 15-20 minutes. The curry is done when the drumsticks are tender (easily pierced with a fork) and the gravy has thickened to your desired consistency.
Turn off the heat and garnish with freshly chopped coriander leaves. Let the curry rest for 5-10 minutes before serving to allow the flavors to meld. Serve hot with steamed rice or roti.
Include cubed potatoes or brinjal (eggplant) along with the drumsticks for a heartier curry. Add them after sautéing the onions.
For a richer, milder gravy, add 1/4 cup of coconut milk or a paste of ground cashews during the last 5 minutes of cooking.
Add 2-3 tablespoons of soaked and cooked toor dal (pigeon peas) along with the water to give the gravy more body and protein.
If you don't have tamarind, you can use 1 teaspoon of amchur (dry mango powder) or the juice of half a lemon, added at the end of cooking.
Drumsticks are an excellent source of Vitamin C, which boosts immunity, as well as essential minerals like iron for blood health, calcium for strong bones, and potassium for heart function.
The curry is made with spices like turmeric, which contains curcumin, a powerful anti-inflammatory compound. Onions and garlic also contribute to reducing inflammation in the body.
The fiber from drumsticks and other vegetables aids in digestion and promotes a healthy gut. Spices like cumin and asafoetida are traditionally used to prevent bloating and improve digestive processes.
The significant amounts of calcium and iron found in drumsticks are crucial for maintaining strong and healthy bones, helping to prevent conditions like osteoporosis.
Yes, Munakkaya Kura is quite healthy. Drumsticks (munakkaya) are a powerhouse of nutrients, rich in Vitamin C, iron, calcium, and antioxidants. The curry also contains tomatoes, onions, and various spices like turmeric, which have anti-inflammatory properties.
A typical serving of Munakkaya Kura (about 1 cup) contains approximately 150-200 calories. The exact count can vary based on the amount of oil used and any additional ingredients.
Drumsticks are not meant to be eaten whole. The traditional way is to pick up a piece, put it in your mouth, and use your teeth to scrape off the soft pulp and seeds from the fibrous outer skin. The skin is then discarded.
Yes, you can. While tamarind provides the authentic tangy flavor, you can substitute it with 1 teaspoon of amchur (dry mango powder) or a squeeze of fresh lemon juice added just before serving.
This curry pairs best with hot steamed rice, which soaks up the flavorful gravy. It also goes well with roti, chapati, or even dosa.
You can store leftover Munakkaya Kura in an airtight container in the refrigerator for up to 2-3 days. The flavors often become more pronounced the next day.