Drumstick Curry with coconut milk is an eccentric vegan recipe. The recipe hails from Southern India, aka God’s Own Country.
Surprisingly, a drumstick as a vegetable is often overlooked. Like cauliflower, drumstick falls into the “mom, and I don’t wanna eat this” category.
If you google the word drumstick, you will get a stick for beating a drum.🤣🤣🤣 Now that’s certainly funny. Not only this but it’s funny in different languages also.
Okay, back to the topic, drumsticks are called मोरिंगा or सहजन कि फल्ली in Hindi. But, on the other hand, it is સરગવો or સરગવાની શિંગ in Gujarati. So let me help you know what it is called in South Indian languages.
It’s interesting to know what people on the other side name a vegetable. I like exploring Indian languages. For instance, I have compiled a list below. Take a look:
So, now you and I both know different names of drumsticks. It’s time to move on with the drumstick curry with coconut milk recipe.
Before we start making the recipe, there are some pre-preparations. Let’s see what they are.
Three items need prior attention. The first one is coconut milk, the second is madras curry powder & the third is tamarind paste. Out of these three items, the first two are highly important. Therefore, let’s start with them.
Coconut milk is not available at dairies. Period. You will be lucky enough to find it at D-Mart or Big Bazar. It was tough for me to find it here in my hometown. Thus, I made it myself at home.
Surprisingly, making coconut milk is easy peasy. Refer to the steps below.
So, that’s how you get your coconut milk. If you don’t add water, you will get thick coconut milk. So, be careful with the water quantity.
The famous madras curry powder is the garam masala that we use. The only difference between these 2 is a couple of spices. We already have a YouTube video on madras curry powder. Watch the recipe video.
Moreover, there’s a dedicated recipe post on the same. I have the link also. To make the curry powder, it takes dry roasting of all the spices. Roast till it starts letting out the natural fragrance. When done, grind them all. That’s it.
Yeah, your madras curry powder is ready. Allow it to cool down & fill in a glass container. The good news is you can use this curry powder in any recipe of your choice.
Although tamarind paste is available at the grocery stores, still you can make it yourself. The method is simple. Read the steps below.
The thick pulp is your tamarind paste. Water quantity must be 1/4 of the tamarind. Isn’t it easy?
The above pre-preparations are necessary before making the recipe. And that is all for this recipe.