Drumstick kurma Murungakkai Kurma

This recipe’s main ingredient is drumstick, which is rich in iron and is good for our libido but some may be feel lazy to peel if off the skin so I made this kurma by taking the flesh part of the drumstick and it is accompanied with tomato, onion, peas, and masala, which makes it tasty as well as healthy. Let me explain this Drumstick kurma recipe in detail. It goes well with chapathi, nan, dosa, idli etc.

Ingredients:

  • Drumstick 5-6 nos.
  • Onion 4 big
  • Tomato 5
  • Shelled green peas 100 g
  • Potato 2
  • Ginger garlic paste 2 teaspoon
  • Cinnamon an inch stick, cardamom 3 pods, clove 2 pods, aniseed (sombu) 1/2 spoon, green chilies 2-3, fried gram 2 spoons, coconut grated 2 big spoon, coriander seeds 1/2 teaspoon. Grind all these together with less water to smooth paste.
  • Coriander leave to garnish.

Method:

Cut drumstick to halves and boil along with potatoes, green peas in pressure cooker until two whistles. (Do not cut drumstick to small pieces, removing flesh will be cumbersome)

Peel potato and cut into cubes, remove flesh from the drumsticks and collect in a vessel. Keep aside.

Heat oil in a pan and add 1-2 bay leaves in it. Then add onion and fry until brown, add ginger-garlic paste fry until raw smell goes, then add tomatoes and fry until tomatoes cook well.

Add the ground paste and fry for 2 seconds and add enough water for gravy (desired consistency).

Add in drumstick flesh, potatoes, green peas and salt. When everything boils together and combines well and nice aroma arises remove from fire and garnish with coriander leaves. Serve with chapati, nan, roti, idli, dosa, fried rice etc.

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