Mulakkada Kura | Andhra Style Drumstick Curry

Mulakkada Kura | Andhra Style Drumstick Curry
Mulakkada Kura | Andhra Style Drumstick Curry

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


  1. Mulakkada, Drumsticks, or Shenga – 3
  2. Grated Coconut – 1/2 Cup
  3. Sesame Seeds – 1/3 Cup
  4. Red Chillies – 3 or 4
  5. Mustard Seeds – 1/2 tsp
  6. Udad Dal – 1 tsp
  7. Turmeric – 1/4 tsp
  8. Curry Leaves – 6
  9. Tamarind Pulp – 1 tsp
  10. Sesame Oil/Gingelly Oil – 1 tbsp
  11. Salt to Taste


  1. Chop the ends off the mulakkada.
  2. Cut the mulakkada into 2″ pieces.
  3. Boil about a litre of water with about 1/2 tsp of salt.
  4. Add the mulakkada to the water and cook covered for 5 to 7 minutes or till the drumstick is just cooked.
  5. Drain the water and save some of it.
  6. Set the drumsticks aside.
  7. Grind together the sesame seeds, coconut, tamarind paste, and 2 red chillies into a coarse paste.
  8. Heat 1 tbsp sesame oil.
  9. Add the mustard seeds and wait till they splutter.
  10. Add the udad dal and fry till it is golden brown.
  11. Turn the heat to low.
  12. Add the curry leaves, split red chillies, and turmeric.
  13. Mix well.
  14. Add the ground sesame and coconut paste.
  15. Stir-fry for about 5 minutes.
  16. Add the drumsticks, salt, and about 1/2 a cup of the water they were cooked in.
  17. Let the drumsticks cook in the gravy for about 5 to 7 minutes.
  18. Add a bit more water, if required. The gravy should be a bit wet and drop off a spoon.
  19. Turn off the heat and let the Mulakkada Kura rest.
  20. Serve with hot steamed rice and gingelly oil with some Avakai on the side.


  • 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.


  1. This does sound wonderful! We don’t eat rice very often these days, but when we do, we prefer it with South Indian accompaniments.

  2. The name is super complicated for me but I love this dish. Have had it at an eatery near home and its simply yum!

  3. Aruna,
    Drumsticks are my absolute favorite and your recipe with sesame seeds is making me drool and wanting some right now:)

  4. 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…

        1. 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 would love to hear your thoughts and suggestions. Do leave me a comment.