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Tomato Drumsticks Curry (Takkali-Muringakka Curry)

Curries or gravy is an integral part of our lunch. My family needs a gravy based curry to pour on rice and relish. We usually have Dal tadka, Moru, Erriserry, Sambhar. This is one curry we make quite often and as most of the South Indian curries, this is a coconut based curry. This was made by my mother as a tomato curry, but I started adding drumsticks for that added flavour and for the love of drumsticks of course. Lets see how is the recipe 

  • 2 big Tomatoes (sliced)
  • 1 large Drumstick (cut lengthwise)
  • 2-3 Green chilli (Slit lengthwise)
  • 1/2 tsp Turmeric powder
  • 1 cup Grated coconut
  • 1/4 tsp Jeera /cumin
  • 4 garlic pods 
  • 5 Small onion or shallots
  • 1/4 tsp Turmeric powder
  • A pinch Turmeric and chilli powder
  • Salt
  • Coconut oil 3 tsp
For tempering: 
  • 4-5 Small Onion/ shallots (sliced for tempering)
  • 1/2 tsp Mustard seeds
  • 3 Dry red chillies
  • Curry leaves- 2 spring
  1. Cook together chopped tomatoes, drumsticks, green chilli, 1/2 tsp turmeric powder and salt with 2.5 cups water. 
  2. Bring it to a boil and cook on lowest flame, till tomatoes and drumstick becomes tender. Takes about 12 – 15 mins.
  3. Grind together grated coconut, cumin,  small onion, chopped garlic, and 1/4 tsp turmeric powder with 1/2 cup water. Grind till it becomes a smooth paste. 
  4. Add this coconut paste into the cooked tomato- drumstick pot and mix well. 
  5. Add 1/4 cup water to this and check for salt. Mix well. (add salt if needed at this stage)
  6. Cook on low flame for 7 – 8 mins. Do not let it boil. 
  7. Heat oil in a small pan and crackle the mustard seeds. 
  8. Add sliced small onion, dry red chilli and curry leaves. 
  9. Fry it till the onion becomes golden brown. 
  10. Add a pinch of turmeric and chilli powder. Mix well and add to the curry. 
  11. Let the curry rest for 10 minutes and serve hot with rice.


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