South Indian Style Healthy Drumstick CurryVeg

1

Clean and peel the drumsticks, then cut them into 2-inch pieces.

2

Be sure to pull off the outer skin to prevent the curry from turning bitter.

3

In a pan, bring 2 cups of water to a boil. Add the turmeric powder, salt, and washed dried kokum.

4

Once boiling, add the prepared drumstick pieces and cook on a slow flame for about 10 minutes, or until the drumsticks are nice and tender.

5

While the drumsticks are boiling, grind the peanuts and grated coconut together into a fine paste. Set this aside.

6

In a separate pan, heat the coconut oil. Once hot, add the mustard seeds, cumin seeds, dry red chilies, and curry leaves. Let them splutter.

7

Add the ginger paste and garlic paste to the pan, sautéing for a few seconds.

8

Stir in the sliced onion and cook for a couple of minutes until the onions soften.

9

Add the coconut-peanut paste to the onion mixture and sauté for about a minute.

10

Carefully pour the cooked drumsticks, including the cooking water and kokum, into the pan with the spice base.

11

Add the Kashmiri red chili powder, sambar masala, and extra salt to taste. Simmer the curry to blend all the flavors.

12

Turn off the flame. Before serving, remember to fish out and remove the pieces of kokum.

13

Garnish with chopped coriander leaves and serve hot with rice or flatbreads.