Mulakkada Kura is one of my “favouritest” dishes and I am not sure how I did not write it up so far. It was when one my fellow members in a Facebook group posted their version that I was reminded of this.
This drumstick curry gets done in a jiffy and tastes simply superb when eaten with some hot rice and topped with gingelly oil. If you have some Avakai on the side, you need not ask for anything else!
How to Make Mulakkada Kura | Andhra Style Drumstick Curry
Serves: 4
Time: 30 Minutes
Ingredients
- Mulakkada, Drumsticks, or Shenga – 3
- Grated Coconut – 1/2 Cup
- Sesame Seeds – 1/3 Cup
- Red Chillies – 3 or 4
- Mustard Seeds – 1/2 tsp
- Udad Dal – 1 tsp
- Turmeric – 1/4 tsp
- Curry Leaves – 6
- Tamarind Pulp – 1 tsp
- Sesame Oil/Gingelly Oil – 1 tbsp
- Salt to Taste
Method
- Chop the ends off the mulakkada.
- Cut the mulakkada into 2″ pieces.
- Boil about a litre of water with about 1/2 tsp of salt.
- Add the mulakkada to the water and cook covered for 5 to 7 minutes or till the drumstick is just cooked.
- Drain the water and save some of it.
- Set the drumsticks aside.
- Grind together the sesame seeds, coconut, tamarind paste, and 2 red chillies into a coarse paste.
- Heat 1 tbsp sesame oil.
- Add the mustard seeds and wait till they splutter.
- Add the udad dal and fry till it is golden brown.
- Turn the heat to low.
- Add the curry leaves, split red chillies, and turmeric.
- Mix well.
- Add the ground sesame and coconut paste.
- Stir-fry for about 5 minutes.
- Add the drumsticks, salt, and about 1/2 a cup of the water they were cooked in.
- Let the drumsticks cook in the gravy for about 5 to 7 minutes.
- Add a bit more water, if required. The gravy should be a bit wet and drop off a spoon.
- Turn off the heat and let the Mulakkada Kura rest.
- Serve with hot steamed rice and gingelly oil with some Avakai on the side.
Tips
- You know the drum stick is done when you look at its cross-section and find that the inner part looks translucent.
- Do not overcook the drumstick. If you do, it will fall apart and all you will find is the stringy outer part.
- Don’t worry if you think the drumstick is not cooked completely. It will cook further in the masala. You will just need a bit more time in step 17.
- Be careful with the salt because there is some in the water in which the drumstick is cooked.
Looks really good. For some reason, i’ve never make drumstick curry. My mother used to make it occassionally, but a little differently. I can’t seem to remember how. She might have used besan…
Hey, Maharashtrians make it with Besan. Pithla it is called. Will post that recipe some time.
Took me a while, but it finally came to me yesterday.. My mother would use thelaga pindi, which I found out originates from sesame seeds 🙂
Oh my…..Thelaga Pindi is the leftover mass after oil is extracted from sesame seeds. It is such a rarity. I used to love it as child. 🙂
Thank you for bringing back lovely memories.
I think it might have been rice flour, but besan sounds interesting too..
I love drumsticks in curries. Definitely craving for this right now. 🙂
Aruna,
Drumsticks are my absolute favorite and your recipe with sesame seeds is making me drool and wanting some right now:)
sounds interesting Aruna.. will give it a try soon.. 🙂
Beautiful – looking forward to making this when I am back in England with all my curry ingredients!
The name is super complicated for me but I love this dish. Have had it at an eatery near home and its simply yum!
Love drumstick.. Curry looks simple and the flvours are tempting
I would love to pair it up with Jasmine rice 🙂
Never tried this. sesame seeds and coconut sounds flavorful. love the use of gingelly oil. Great recipe aruna
So nice! Drumstick and tamarind in coconut sauce sounds great! A tasty curry for rice!
This does sound wonderful! We don’t eat rice very often these days, but when we do, we prefer it with South Indian accompaniments.