Drumstick Kurma

When I looked at the fridge yesterday to decide what to do for lunch, realized we had lot of sambar vegetables. However our kids prefer other things to sambar (like kurma, mixed rice etc..) Also was thinking of drumstick kurma my mum used to make so want to try again. I have to call home to get recipe from her.

Drumstick(Moringa) - 1, cut into pieces
Onion – 1/2,
Tomatoes – 1/2, sliced
Coriander leaves - few
Curry leaves – couple of strings
Mustard Seed – 1 tablespoon

Salt to taste

Fry in little oil and Grind to paste:
Red chillies - 5
Ginger - 1 inch long piece, cut into small pieces
Garlic – 5-8 pods, cut into small pieces
Cloves - 1
Cinnamon - 1 small stick
Coriander Seeds - 1/2 tablespoon
Rosted Gram – 10
Tips: If you put more Kurma will become too thick
Turmeric powder - a pinch
Grated coconut – 1/2 cup
Khus Khus - 1 tablespoon (optional)
Small Onion – 10
Cashew Nut – 5 
Tip: Normally I will reduce the Coconut and add nuts
Tomatoes – 1/2
Fennel Seeds – 1 tablespoon

Fry all the above, when it cool down, add little water and  grind to paste


Heat 1 tablespoon of oil in a pan. Add mustard seeds, curry leaves

When Mustard seeds splutter, Add Onion fry for sometime (until it becomes soft)

Add Tomatoes and fry till it become soft

Add Drumstick saute for 1-2 mins and little water. Cover the pan with lid. Cook it covered until drumsticks are soft

Add the grinded paste

Bring it to a boil, garnish with chopped coriander leaves