Murungakkai masala recipe - 1
  • Recipe Cusine : Indian
  • Prep Time : 10 Minutes
  • Cook time : 25 Minutes
  • Serves : 2
  • Author : Jeyashri
  • Recipe Category : Lunch | Dinner
  • Description : Murungakkai masala recipe| Drumstick masala, recipe with step by step pictures, popular South Indian dry curry using drumstick pairs up well with plain rice.

Drumstick | murungakkai 2 Onion 1 Tomato 1 Oil 3 tsp Mustard seeds 1/4 tsp Curry leaves few Red chili powder 1 tsp Coconut 2 tblsp Small onion 2 Cumin seeds 1 tsp Salt as needed Water 1/2 cup

Method :

  • Slice the onions and chop the tomatoes.
  • Cut the drumsticks as we do for sambar.
  • In a pan add oil and add in the mustard seeds and curry leaves.
  • Once the mustard splutters add in the sliced onions.
  • Saute till the onions turns translucent.
  • Now add in the chopped tomatoes.
  • Cook till the tomatoes becomes mushy.
  • Add the red chili powder, turmeric powder and salt.
  • Mix well.
  • Cook for 2-3 minutes in a low flame.
  • Now add in the chopped drumsticks | murungakkai.
  • Add 1/2 cup of water.
  • Cover and cook till the drumsticks are cooked, yet they should retain the shape.
  • Coarsely grind the coconut, cumin seeds and the shallot.
  • If you want you can add 1 clove of garlic too.
  • Add this to the pan.
  • If it is slightly watery, do not worry.
  • After adding the coconut masala, it will get absorbed.
  • Mix well and do not cook for a long time after adding the coconut.
  • Switch off in a minute.
  • Garnish with curry leaves.
  • Drumstick masala | murungai masala is ready to serve.
  • This South Indian masala goes well with rasam rice, curd rice and sambar rice as well.
  1. A clove of garlic can be ground along with coconut mixture to give a nice flavour.
  2. Red chili powder can be replaced with sambar powder too.
  3. Instead of cumin seeds, you can add fennel seeds while grinding the coconut masala for the murungai masala.

Method with step by step pictures :

  • Slice the onions and chop the tomatoes.
  • Cut the drumsticks as we do for sambar.
  • In a pan add oil and add in the mustard seeds and curry leaves.
murungaikai masala 1 - 2
  • Once the mustard splutters add in the sliced onions.
  • Saute till the onions turns translucent.
  • Now add in the chopped tomatoes.
  • Cook till the tomatoes becomes mushy.
  • Add the red chili powder, turmeric powder and salt.
  • Mix well.
  • Cook for 2-3 minutes in a low flame.
murungakkai masala2 - 3
  • Now add in the chopped drumsticks | murungakkai.
  • Add 1/2 cup of water.
murungakkai masala 3 - 4
  • Cover and cook till the drumsticks are cooked, yet they should retain the shape.
  • Coarsely grind the coconut, cumin seeds and the shallot.
  • If you want you can add 1 clove of garlic too.
  • Add this to the pan.
murungakkai masala 4 - 5
  • If it is slightly watery, do not worry.
  • After adding the coconut masala, it will get absorbed.
  • Mix well and do not cook for a long time after adding the coconut.
murungakkai masala 5 - 6
  • Switch off in a minute.
  • Garnish with curry leaves.
  • Drumstick masala | murungai masala is ready to serve.
  • This South Indian masala goes well with rasam rice, curd rice and sambar rice as well.
Drumstick masala curry - 7
  1. A clove of garlic can be ground along with coconut mixture to give a nice flavour.
  2. Red chili powder can be replaced with sambar powder too.
  3. Instead of cumin seeds, you can add fennel seeds while grinding the coconut masala for the murungakkai masala.