Drumstick in Coconut Cream is a heartwarming dish that I learned from my grandmother. The mild, nutty flavor of coconut cream perfectly balances the earthy taste of drumsticks. I love how the vegetables become tender while soaking up all the wonderful spices. It’s the kind of recipe that fills your kitchen with amazing aromas and never fails to bring everyone to the table.
About the Recipe
This recipe turns simple drumsticks into something special with the magic of fresh coconut cream. It’s not too spicy, making it perfect for the whole family. The gravy is rich and smooth, while the drumsticks add a unique texture. It’s a great way to include healthy vegetables in your diet while enjoying a tasty meal.
Why You’ll Love This Recipe
You’ll love how easy this recipe is to make, even if you’re new to Indian cooking. The ingredients are simple to find, and the steps are straightforward. The coconut cream makes the curry rich without being heavy, and the blend of spices creates amazing flavors. Best of all, it’s a healthy dish that feels like comfort food.
Drumstick in Coconut Cream
Cooking Tips
– Choose fresh, tender drumsticks that snap easily
– Don’t skip browning the onions – it adds depth to the flavor
– Grind the coconut well for smooth cream
– Cook drumsticks until just tender – overcooked ones become mushy
– Let the curry simmer on low heat for best results
Serving and Storing Suggestions
Serves 4 people. Total prep and cooking time: 45 minutes. Store in an airtight container in the fridge for up to 2 days. Reheat gently on low heat. Best served hot with steamed rice or fresh rotis. Add a squeeze of lime for extra zing.
Similar Recipes
Nutrient Benefits
Drumsticks are packed with vitamin C, iron, and fiber. Coconut adds healthy fats and makes the nutrients more absorbable. The spices like turmeric and cumin have anti-inflammatory properties. This dish is naturally gluten-free and can be made vegan by adjusting the oil used.
Drumstick in Coconut Cream
Ingredients
- 4 Drumsticks
- 1 Onion (medium, chopped)
- 2 Tomatoes (chopped)
- 2 sprigs Curry Leaves
- 1/2 cup Coconut (grated)
- 3 tbsp Oil - 3 tblsp
- 2 tsp Coriander Powder
- 1 tsp Cumin Powder
- 1 tsp Chilli Powder
- 1/2 tsp Turmeric Powder
- 1 tsp Ginger - Garlic Paste
- Salt to taste
- 2 tbsp Coriander Leaves (chopped)
Instructions
- Add 1 cup boiling water to coconut.
- When cool, pass through a liquidiser till you get a very soft puree (this is the coconut cream). Set aside.
- Wash and cut drumsticks to 3 inch pieces and set aside.
- Heat oil, add curry leaves, onion, fry till browned.
- Add ginger-garlic paste and continue frying till oil surfaces.
- Add tomatoes, continue to fry on medium heat, closing pan with a cover every now and then. This way, tomatoes get cooked faster without much oil.
- Add all the powdered masalas except salt, fry on low heat.
- Add drumstick pieces and continue frying till they turn slightly soft.
- Add 1 to 1 1/2 cups of water, salt, cover vessel and allow to cook on low heat till a thick gravy is formed.
- Add half of the coriander leaves, coconut cream, mix and turn off fire after just a minute or so.
- Serve garnished with the rest of the coriander leaves.
- Serve hot with rice or roti.
Sign up for our newsletter
Frequently Asked Questions
Can I use frozen drumsticks for this recipe?
Yes, but thaw them completely and pat dry before cooking. Fresh drumsticks give better texture and flavor, but frozen ones work in a pinch.
How do I pick good drumsticks at the store?
Look for bright green, firm drumsticks that snap easily. Avoid ones that are too thick or have brown spots.
Can I make this recipe ahead of time?
Yes. Make it up to a day ahead. The flavors actually get better. Just reheat gently and add fresh coriander before serving.
