Mangalore Spicy Drumsticks came into my life through a colleague from Udupi who brought a tiffin box of this to office one afternoon, warm inside its steel container, smelling of coconut and roasted coriander. I had one piece and immediately asked her to walk me through it that same evening.
What stayed with me was this: she fried the whole spices in very little oil before grinding them, and she was particular about not rushing that step. That small detail — maybe three or four minutes over low heat, until the dal turned a proper golden and the chillies smelled almost nutty — makes the paste taste roasted rather than raw. I still do it exactly the way she showed me, and I still think of her kitchen every time.
About the Recipe
On a weeknight when you want something that tastes like real effort without taking the whole evening, this recipe works well. The ingredients are straightforward — drumsticks are available in most Indian vegetable markets, and everything else in the spice paste is likely already in your pantry or masala box. Fresh coconut is the one thing worth sourcing properly; dessicated coconut will not give the same result.
From start to finish, you are looking at about 45 minutes. I make this most often when drumsticks are plentiful and cheap in summer, and I want something that goes well with plain white rice.
Why you will love this recipe
The coconut-tamarind paste is the real reason this recipe earns a permanent spot. Tamarind brings a sharp tang, the jaggery softens it just enough, and the fried whole spices give the coconut paste a roasted quality that bottled masalas just cannot replicate. The mustard-and-onion tempering goes on at the end, and the sizzle of those seeds hitting hot oil right before serving wakes everything up. Drumsticks also absorb sauce particularly well because of their fibrous interior, so every bite carries the spice paste into it rather than just sitting alongside it.
Cooking Tips
The most common beginner mistake here is grinding the spice paste without enough water, which gives you a thick, clumped mass that does not coat the drumsticks evenly. Add water gradually, a tablespoon at a time, and stop when the paste is smooth and spreadable but not watery. The other thing that goes wrong is overcooking the drumsticks in the first step — 10 minutes is enough. If they go longer, they fall apart completely when you stir them into the spice paste, and you end up with a mash rather than recognisable pieces.
Top Tips
- Toast the whole spices over low heat and keep moving them in the pan. If the dal darkens too fast or the chillies start to char, the paste will taste bitter rather than roasted.
- Save the drumstick cooking liquid. The recipe uses it when simmering the paste, and it carries salt and a mild vegetable flavour that plain water does not have.
- If fresh coconut is unavailable, use frozen grated coconut thawed to room temperature. Dessicated or desiccated-dry coconut from a packet will make the paste grainy and too dense.
- Add the jaggery before tasting for salt. Jaggery slightly changes how salty the dish reads, so adjust after it has gone in and had a minute to dissolve.
- The garlic in the spice paste is listed as optional, but I always include it. Two cloves add a background warmth without being identifiable as garlic in the finished dish.
- Keep the heat low when simmering the drumsticks in the spice paste. A rolling boil will break the pieces apart.
Serving and Storing Suggestions
Serves 3 to 4 people as a side dish alongside plain steamed rice. Preparation and cooking together take about 45 minutes, not counting the time to grind the paste if you are doing it by hand. Leftovers keep well in the refrigerator for up to two days in a sealed container. Reheat gently on the stovetop over low heat with a splash of water, because the coconut paste tends to thicken and catch on the pan bottom when reheated at high heat.
Similar Recipes
- Mangalorean Chicken Sukka
- Drumstick Sambar
- Kerala Prawn Coconut Curry
- Chettinad Egg Curry
- Goan Fish Curry
Nutrient Benefits
Drumsticks (moringa pods) are high in fibre and carry a meaningful amount of Vitamin C, which supports iron absorption. The fenugreek seeds in the spice paste contain soluble fibre and have been used in Indian home cooking as a digestive aid for generations. Tamarind provides both iron and magnesium in small but useful amounts. This is not a light dish given the coconut, but when eaten with rice as a main meal, it provides a reasonable spread of nutrients from genuinely whole ingredients with minimal processing.
Mangalore Spicy Drumsticks
Ingredients
- 1 tsp salt (to taste)
- 7-8 drumsticks (cut into 2 inch pieces)
- 1 tbsp powdered jaggery
- 1 medium sized onion (finely chopped)
Spice paste
- 2 tsp oil
- 5-6 dried red chillies
- 3 tbsp coriander seeds
- 1/2 tsp fenugreek seeds
- 1 tsp husked black gram dal
- 3/4 tsp black peppercorns
- 1 tsp cumin seeds
- 1 medium lemon sized ball of tamarind (without seeds or strings)
- 2-3 cloves garlic (optional)
- 1/2 tsp turmeric powder
- 1 cup grated fresh coconut
Tempering
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp husked black gram dal
- 1 sprig curry leaves
Garnish
- 2 tbsp finely chopped coriander leaves
Instructions
- Place 2 cups water with salt in a frying pan over high heat and bring to boil. Add drumsticks, lower heat and simmer for 10 minutes till tender. Set aside with its cooking liquid.
- Heat oil for spice paste in a pan. Add red chillies, coriander seeds, fenugreek seeds and dal. Fry over low heat, tossing gently till chillies and spices are fragrant and dal turns golden.
- Combine fried ingredients with remaining ingredients for spice paste. Grind to a smooth consistency, gradually adding 1/2 cup of water.
- Add jaggery and spice paste to pan containing drumsticks. Mix gently and place pan over low heat. Simmer for about 10 minutes, stirring occasionally, till well blended.
- Heat oil for tempering in a small pan over moderate heat. Add remaining ingredients for tempering in the order given. When mustard seeds splutter, add onion and fry till golden. Pour contents of pan over cooked drumsticks.
- Garnish with coriander leaves and serve hot with rice.
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Frequently Asked Questions
My spice paste turned out too thick and would not blend smoothly. What went wrong?
This usually happens when there is not enough water during grinding. Add water one tablespoon at a time while the blender is running, and keep going until the paste moves freely and looks smooth. Half a cup is a guide, not a strict limit — use a little more if needed.
The drumsticks broke into pieces when I stirred them into the spice paste. Can I prevent this?
Yes. Make sure you do not overcook them in the first simmering step. Ten minutes over low heat is enough to make them tender. Also, stir very gently when combining them with the paste — use a wide spatula or spoon and turn rather than stir.
Can I use tamarind paste from a jar instead of whole tamarind?
You can, but use it carefully. Jarred tamarind paste is more concentrated than freshly soaked tamarind pulp. Start with about one teaspoon, blend it into the paste, and taste before adding more. Too much will make the dish sharp and difficult to balance back.
How do I know if the whole spices are toasted enough before grinding?
The dal should be a warm golden colour, not pale cream and not dark brown. The red chillies will look slightly darker and smell almost smoky-sweet. The coriander seeds will start to pop faintly. The whole process takes about 3 to 4 minutes over low heat if you keep the pan moving.
Can I make the spice paste ahead of time?
Yes, and it actually helps. You can grind the paste up to a day in advance and refrigerate it in a sealed container. The flavours settle and meld overnight, and the final dish can taste slightly more rounded as a result. Just give it a good stir before adding it to the pan.
