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Indian

South Indian Drumstick Masala

Drumstick masala simmers moringa pods in a coconut and tomato gravy, the pods scraped at the table.

Published and reviewed by Kitchgrow on 6 September 2026Updated

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South Indian Drumstick Masala

40 mintotal

Prep 15 min · Cook 25 min

Serves
2
Difficulty
Easy
Spice
Spicy
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Method

  1. In a blender jar, add the grated fresh coconut, half of the cumin seeds, and a splash of water. Grind it into a very smooth, fine paste. Keep aside.

  2. Heat oil in a kadhai on medium heat. Add mustard seeds and the remaining cumin seeds. Let them splutter.

  3. Add curry leaves and chopped onions. Sauté until the onions turn soft and golden brown.

  4. Add ginger-garlic paste and sauté for 1 minute until the raw smell goes away.

    1 min

  5. Add the chopped tomatoes, turmeric, red chilli powder, and coriander powder. Cook until the tomatoes are mushy and oil starts leaving the sides.

  6. Add the drumstick pieces and salt. Toss well to coat the drumsticks with the onion-tomato masala.

  7. Pour the prepared coconut paste into the pan along with water. Mix gently.

  8. Cover and let it simmer on medium-low heat for 12-15 minutes until the drumsticks are tender and the gravy thickens to your desired consistency.

    12–15 min

How to tell it's done

Fleshy, juicy drumsticks soaking in a rich, moderately thick coconut-based gravy.

Getting it right

Tip

To check if the drumsticks are cooked perfectly, press the center of a piece lightly. It should yield easily but the outer skin should still hold its shape.

What to serve it with

This slightly sweet, spicy, and earthy curry tastes heavenly with plain steamed rice or soft Dosas.