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3 Big Dumsticks (Mullakkayalu)

1 Lemon Sized Tamarind Soaked in 1/2 Cup Water

1/3 Tea Spoon Chilly Powder

1/2 Tea Spoon Salt

10 Garlic Pieces with Skin Peeled Off

1/2 Tea Spoon Cumin Seeds (Jeelakarra)

1 Table Spoon Coriander Leaves

1 Tea Spoon Coriander Powder

1/4 Tea Spoon Turmeric

2 Green Chillies Cut into 2 Vertical Slices

10 Curry Leaves

4 Table Spoons Oil

1 Medium Sized Onions Cut into Vertical Thin Pieces

Cooking Procedure


Cut Drumstick (Mullakkayalu) into 2 Inch Pieces, peel off the skin and clean with water.


Heat Oil in a pan and saute Green Chilly, Curry Leaves, Onion until they turn Golden Brown color. Add Ginger Garlic Paste, Turmeric, Drumstick (Mullakkayalu) pieces, Salt, Red Chilly Powder to the sauted Onions and cook on low heat.


After 5 minutes add 4 Table Spoons of Water and let the Drumsticks cook partially for more 5 minutes on low heat.


Prepare Tamarind Juice by squeezing the tamarind in soaked water and throw away of the pulp. Add the juice to the cooking ingredients and cook on medium heat.


Grind Cumin Seeds (Jeelakarra), Garlic Pieces lightly and add to the curry along with Coriander Powder.


Once the gravy is thick enough to your taste & Drumsticks are well cooked, add Coriander Leaves and turn off the heat.


Tastes good with White Rice.


Rama Devi's
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