Munakkaya Kura

Name: Munakkaya Kura
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: andhra
Ingredients: 3 pcs drumstick (tender, cut into 2-inch pieces); 1 tbsp oil; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 1 pcs dried red chili (broken in half); 8 pcs curry leaves; 1 pcs onion (large, finely chopped); 2 pcs green chili (slit lengthwise); 1 tsp ginger garlic paste; 1 pcs tomato (large, finely chopped); 0.5 tsp salt; 1 pinch turmeric powder; 1 tsp red chili powder; 1 tsp coriander powder; 1 tbsp tamarind pulp (soaked in 3 tbsp warm water, pulp extracted); 0.5 cup water (for cooking curry); 2 tbsp cilantro (chopped, for garnish)

RATING

4.4/5(63)

TASTE SCORE

7/10

Tender drumsticks simmered in a spicy, tangy onion-tomato masala with warm Andhra-style seasoning. This simple everyday curry pairs beautifully with steamed rice and a dollop of ghee for a comforting meal.

PREP

10m

COOK

25m

SERVES

1 KATORI

90 cal

SERVINGS

METHOD · 8 STEPS

prep · ~5 min
Prepare the drumsticks.
Wash the drumsticks thoroughly. Trim the ends and cut them into 2-inch long pieces. Set aside.
TIPPick tender drumsticks — the skin should be green and smooth, not woody. Press gently with your nail; if it dents, it's perfect.
prep · ~5 min
Prepare the tamarind extract.
Soak the tamarind pulp in 3 tablespoons of warm water for 5 minutes. Squeeze well to extract the juice and discard the fibers.
boil · ~6 min
Parboil the drumsticks.
Add the drumstick pieces to a pot with just enough water to cover. Bring to a boil and cook for 5-6 minutes until they start to soften but still hold their shape. Drain and set aside.
TIPDon't discard the water from boiling — use it as the cooking liquid for the curry to retain nutrients and flavor.
temper · ~2 min
Make the tempering.
1.Heat oil in a heavy-bottomed pan over medium heat.
2.Add mustard seeds and let them splutter (30 sec).
3.Add cumin seeds and dried red chili, fry until fragrant (15 sec).
4.Add curry leaves and let them crackle briefly.
saute · ~11 min
Sauté the onion base.
1.Add chopped onions and slit green chilies to the pan.
2.Sauté until the onions turn golden brown (6-7 min).
3.Add ginger garlic paste and cook until the raw smell disappears (1 min).
4.Add chopped tomatoes and cook until soft and mushy (4-5 min).
TIPScrape the bottom of the pan occasionally — the onions should brown, not burn.
mix · ~1 min
Add the spice powders.
Lower the heat. Add turmeric powder, red chili powder, coriander powder, and salt. Stir well and cook for 30 seconds until fragrant.
TIPKeep the heat low when adding dry spices — they burn quickly and turn bitter.
simmer · ~12 min
Cook the drumsticks in the masala.
1.Add the parboiled drumsticks to the pan and stir gently to coat them with the masala.
2.Pour in 0.5 cup of water and the tamarind extract.
3.Bring to a gentle simmer, cover, and cook for 10-12 minutes until the drumsticks are tender and the gravy thickens slightly.
TIPStir once or twice during simmering. The curry is ready when the oil separates and the drumsticks are fork-tender.
garnish
Garnish with fresh coriander and serve hot.
Turn off the heat. Sprinkle chopped coriander leaves on top. Let it rest for 2 minutes before serving with steamed rice or roti.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Choose drumsticks that are green and smooth, not woody, for the best texture.
2
Parboil drumsticks just until slightly softened; they will finish cooking in the masala.
3
Reserve the drumstick boiling water and use it as the curry cooking liquid for extra flavor.
4
Sauté onions on medium heat until deep golden brown for a rich masala base.
5
Cook the spice powders on low heat for just 30 seconds to avoid bitterness.
6
Simmer the curry until the oil separates on top, a classic doneness cue for Andhra curries.
7
Serve immediately after resting; drumsticks can become mushy if kept warm too long.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Use only 1/2 tbsp oil and dry roast the mustard seeds, cumin, and dried red chili in a pan before grinding them to a powder. This reduces fat while keeping the tempering flavor.

high protein