Thursday, May 11, 2017


Drumstick vegetable is favorite for most of us. As this veggie is fairly common in India, recipes with drumstick vegetable is not common around the world. You know, the whole parts of this plant (moringa plant) have great medicinal value. The drumstick benefits are tremendous. The curry with drumstick leaves / moringa leaves tastes super delicious and is very healthy too. This time am going to share a simple spicy curry with drumstick or moringa. If you have never tried this spicy drumstick curry cooked along with red long chilies, you will be attracted to this curry for sure.  Yet another delicious combo with drumstick vegetable. As they impart a lovely aroma to any dish, drumstick / moringakka is widely used in south indian cooking. Few months back i  have posted prawns curry with drumstick and raw mango that too tastes heavenly delicious when accompanied with steamed rice. Some other recipes with drumstick veggies in blog are Drumstick thoran , Drumstick leaves curry with dal. I simply love the combination of drumstick with other veggies which make the dish more delightful. Kerala lunch meal with drumstick curry, stir fried veggies, fish fry, pickle and pappad  always reminds me of my mom's food. So here is the recipe showing how to make moringa mulaku curry / spicy drumstick curry / how to cook moringa /curry dishes /vegan curry recipe /indian veg curry /indian chilli curry /veg curry / vegetarian curry.

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INGREDIENTS (serves 3 )

Drumstick / muringakka (tender )  -  3 nos, cut into finger sized pieces
Red long chilies                              - 3 nos (can add more as per your taste), less hot chilies
Onion                                              - 1, small, chopped finely
Tomato                                            - 1, small, sliced
Chili powder                                    - 1 tsp
Turmeric powder                             - half tsp
Coriander powder                            - 1 tsp
Tamarind / puli                                 - small lemon sized, soaked in half a cup of water
Salt                                                    - to taste
Oil                                                     - 2 tbsp

To grind
Coconut scraped             - half a cup
Cumin seeds                    - quarter tsp

To temper
Mustard seeds                  - half tsp
Curry leaves                     - few leaves
Oil                                     - 1 tbsp


  • Peel the drumstick, cut into finger length pieces and set aside. 
  • Heat a wok with 2 tbsp of oil. Drop chopped onion, saute until it turns golden. To this add sliced tomato, cook until mushy. Then add, chili powder, turmeric powder, coriander powder and salt. Combine well with a dash of water if required.
  • Now add drumstick pieces and red long chilies( The combination of red long chilies with drumstick tastes awesome with a fine drooling aroma. This chilies are very less hot ). Add one cup of water. Cook them until the drumsticks are done and the gravy becomes thick.
  • When done, add the thick tamarind water (squeeze the tamarind well in the soaked water and discard its seed). Mix well. 
  • Grind the coconut and cumin seeds along with a quarter cup of water and make a smooth paste. Add this coconut mixture to this gravy and mix very well. Let it simmer for 5 minutes. Check for salt.
  • Now lets temper this curry . For that, heat a pan with 1 tbsp of oil. Splutter mustard seeds and then fry curry leaves. Pour this over the prepared curry. 
  • Serve along with steamed rice and veggies stir fry.
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