Mulakkada/Drumstick Tomato Curry

Mulakkada tomato curry

Mulakkada tomato curry is one of the authentic recipes of Telugu households. This curry is a must during weddings, gatherings or any special occasions. The curry goes well with steamed rice or roti or chapathi too. I’ve prepared the curry using fresh drumsticks plucked from my mom’s neighbourhood garden. Drumsticks are parboiled in salted water. Paste is prepared with cashews, coconut n green chillies. The prepared paste is added to the onion tomato gravy. Parboiled drumsticks are again cooked with onion tomato gravy and garnished with coriander leaves. Here I present delicious Mulakkada tomato curry which can be served for lunch/dinner as a side dish to hot steamed rice. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Side dish
Cuisine: Andhra/Telangana, India
Servings: 4-6

Ingredients:

Drumsticks: 10 nos.

Onions: 2 nos. Big

Tomatoes: 4 nos.

Ginger garlic paste: 1 tsp

Garam masala: 1 tsp

Coriander powder: 1 tsp

Cumin powder: 1 tsp

Red chilli powder: 1 tsp

Salt: As required

Cashews: One fistful

Grated coconut: 2 tbsp

Green chillies: 2 nos.

Curry leaves: Few

Coriander leaves: Few.

Tempering:

Oil: 2 tbsp

Mustard seeds: 1 tsp

Cumin seeds: 1 tsp

Asafoetida: A pinch.

Method of preparation:

1. Take approximately 10 nos. of drumsticks.

2. Remove the edges and cut them into 3 inch pieces. Rinse them with water.

3. Take a small pressure cooker or a vessel and put the chopped drumstick pieces into it. Add enough water and boil them.

4. Boil them on high flame till they become soft. Add a pinch of salt too. Switch off the flame and keep aside.

5. Soak cashews in enough water for 10-15 minutes.

6. Take two big onions and four tomatoes, rinse them well and chop them into tiny pieces. Chop coriander leaves too.

7. Heat kadai and pour oil. Put mustard seeds and cumin seeds. When mustard splutter add a pinch of asafoetida into it.

8. Now add chopped onion pieces into it. Add a pinch of salt into it and mix well. Add curry leaves and coriander leaves too.

9. Fry the onion pieces on low flame till they become translucent. Now add ginger garlic paste to the onions. Mix well and fry on low flame till the raw smell goes away.

10. Now add chopped tomatoes and coriander leaves too.

11. Mix well and sauté them on low flame till they become soft.

12. Now add coriander powder, cumin powder and garam masala too. Mix thoroughly and sauté for a minute.

13. Now add the parboiled drumsticks into the sautéed onion and tomato mixture.

14. Mix well and add required amount of salt too. Already little salt is added to the onions and also while boiling drumsticks. So adjust the quantity of salt accordingly.

15. Cook the drumsticks mixture on low flame after adding salt for two minutes.

16. Take a mixer grinder, put the soaked cashews, grated coconut and green chillies. Grind them to get a smooth and fine paste. Add soaked water to get the desired consistency.

17. Pour the ground paste onto the boiling drumsticks mixture.

18. Mix well and cook the curry till raw smell goes.

19. Now add red chilli powder and mix well.

20. Cook for two more minutes and switch off the flame.

21. Now the mulakkada tomato curry is ready to serve. Transfer the curry into a casserole. Garnish with few roasted cashew nuts and enjoy.

Small variation

There is a small variation to the above recipe. If you don’t have time to prepare the ground paste you can skip that step. Instead of making cashews paste add raw cashews while preparing onion tomato gravy and also add few roasted cashews for garnishing. Remaining procedure is almost the same.

Ingredients:

Drumsticks: 6/7 nos.

Onion: 2 nos.

Tomatoes: 3/4 nos.

Cashews: 1 1/2 tbsp

Curry leaves: A sprig

Coriander leaves: Few

Salt: As required

Coriander powder: 1 tsp

Garam masala: 1 tsp

Red chilli powder: 1 tsp.

Tempering:

Oil: 2 tbsp

Mustard: 1 tsp

Cumin: 1 tsp

Asafoetida: A pinch

Method of preparation:

1. Take 6/7 nos. drumsticks and cut them into 2 inch pieces. Keep aside.

2. Boil them in enough water to become just soft.

3. Heat kadai or pan and pour oil. Put mustard and cumin seeds. When mustard splutter add a pinch of asafoetida and curry leaves into it.

4. Now add chopped onions and a pinch of salt. Mix well and fry till the onions become translucent. Add a pinch of turmeric too.

5. Now add chopped tomatoes, mix well and sauté them on low flame.

6. Add few cashews and cook the tomatoes till they become soft and mushy.

7. Now add boiled drumsticks into the onion and tomato gravy. Also add required amount of salt, coriander powder and garam masala too.

8. Mix well and cook on low flame till the desired consistency is achieved.

9. Transfer the curry into a serving bowl and garnish with chopped coriander leaves and roasted cashews.

 

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