How to make Gravied Drumsticks -
Drumsticks in flavourful coconut gravy – excellent with plain rice.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Drumsticks (सेजन की फली), Coconut (नारियल)
Cuisine : Indian
Course : Main Course Vegetarian
For more recipes related to Gravied Drumsticks checkout Drumstick Curry, Malvani Drumstick, Andhra Drumstick Curry, Saijan Phalli Tadkewali . You can also find more Main Course Vegetarian recipes like Subz Khada Masala Quick Paneer Makhni Shaag Begun Borir Ghonto Baigan ka Bharta
Gravied Drumsticks Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 26-30 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Gravied Drumsticks Recipe
Drumsticks 2 inch pieces 4 medium
Coconut scraped 1/2 cup
Coriander seeds 1/2 tablespoon
Cumin seeds 1 teaspoon
Whole dry red chillies 3-4
Garlic 2-3 cloves
Ginger chopped 1 inch piece
Oil 2 tablespoon
Mustard seeds 1/2 teaspoon
Curry leaves 7-8
Asafoetida a pinch
Turmeric powder 1/4 teaspoon
Salt to taste
Tamarind pulp 1 tablespoon
Method
Step 1
Dry roast scraped coconut, coriander seeds, cumin seeds and red chillies for two to three minutes or till they emit a nice aroma. When cool, grind along with garlic and ginger to a smooth paste using water as needed.
Step 2
Heat oil in a kadai, add mustard seeds and curry leaves. When they begin to change colour, add asafoetida, ground coconut masala paste and turmeric powder. Cook on low heat, stirring continuously, for two to three minutes or till oil surfaces on top.
Step 3
Add two cups of water and bring to a boil. Reduce heat, add drumsticks and salt and cover and cook on low heat for ten to fifteen minutes or till done. Add tamarind pulp, stir and continue to cook for another minute. Serve hot with steamed rice.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
