Onions – 2, finely sliced
Curry leaves – a few
Oil – 8 to 10 tbsp
Turmeric powder – 1/2 tsp
Coriander powder – 3 tbsp
Chilli powder – 2 tbsp
Drumsticks – cut into 2 inch long pieces
Pototoes – skinned, cut into 4 pieces lengthwise
Chicken – 1 (skinned, cleaned, cut into desired pieces, washed properly and drained)
Salt to taste
Grind to paste:
Coconut – shredded and made into a paste
Ginger, garlic, sombu – made into a fine paste (after broiling)
1. Heat some oil in a pan. Add sliced onions and curry leaves. Saute till it turns golden brown.
2. Put in the ginger-garlic-sombu paste. Stir fry on low flame. Add a little of the leftover masala water if required. Cook for about 2 minutes or till the oil floats on the surface. Sprinkle salt according to taste followed by chilli powder, coriander powder, turmeric powder. Blend well. Keep cooking for 2 to 3 more minutes, adding a little more of the masala water as and when needed. Wait till you get an aroma and the oil separates from the masala.
3. Put in the chopped tomatoes. Keep cooking till the tomatoes become soft and well cooked.
4. Combine the coconut paste. Stir well so that the paste blends with the masala.
5. Add the drumsticks, potatoes and chicken pieces. Pour enough water. Mix thoroughly and cover with a lid. Allow it to simmer for quite some time. Wait till the vegetables and chicken pieces are sufficiently boiled and gravy has thickened. Extinguish the flame.
6. Serve hot with rice or chapathis.
Tip: You can use extra tomatoes, if required. Do not use tamarind pulp or lime juice for this curry.
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