Mulakkada Koora is one of my favouritest dishes and I am not sure how I did not write it up so far. It was when one my fellow members in a Facebook group posted their version that I was reminded of this.
This drumstick curry gets done in a jiffy and tastes simply superb when eaten with some hot rice and topped with gingelly oil. If you have some Avakai on the side, you need not ask for anything else!
Time: 30 Minutes
- Mulakkada, Drumsticks, or Shenga – 3
- Grated Coconut – 1/2 Cup
- Sesame Seeds – 1/3 Cup
- Red Chillies – 3 or 4
- Mustard Seeds – 1/2 tsp
- Udad Dal – 1 tsp
- Turmeric – 1/4 tsp
- Curry Leaves – 6
- Tamarind Pulp – 1 tsp
- Sesame Oil/Gingelly Oil – 1 tbsp
- Salt to Taste
- Chop the ends off the mulakkada.
- Cut the mulakkada into 2″ pieces.
- Boil about a litre of water with about 1/2 tsp of salt.
- Add the mulakkada to the water and cook covered for 5 to 7 minutes or till the drumstick is just cooked.
- Drain the water and save some of it.
- Set the drumsticks aside.
- Grind together the sesame seeds, coconut, tamarind paste, and 2 red chillies into a coarse paste.
- Heat 1 tbsp sesame oil.
- Add the mustard seeds and wait till they splutter.
- Add the udad dal and fry till it is golden brown.
- Turn the heat to low.
- Add the curry leaves, split red chillies, and turmeric.
- Mix well.
- Add the ground sesame and coconut paste.
- Stir-fry for about 5 minutes.
- Add the drumsticks, salt, and about 1/2 a cup of the water they were cooked in.
- Let the drumsticks cook in the gravy for about 5 to 7 minutes.
- Add a bit more water, if required. The gravy should be a bit wet and drop off a spoon.
- Turn off the heat and let the Mulakkada Koora rest.
- Serve with hot steamed rice and gingelly oil with some Avakai on the side.
- You know the drum stick is done when you look at its cross-section and find that the inner part looks translucent.
- Do not overcook the drumstick. If you do, it will fall apart and all you will find is the stringy outer part.
- Don’t worry if you think the drumstick is not cooked completely. It will cook further in the masala. You will just need a bit more time in step 17.
- Be careful with the salt because there is some in the water in which the drumstick is cooked.