Drumstick Gravy (Murungakkai Kulambu)

Step 1: Prepare the Base

Heat 2 tablespoons of gingelly oil in a pan over medium heat. Once hot, add 1/2 teaspoon of mustard seeds and 1/4 teaspoon of fenugreek seeds. Let them splutter.

Step 2: Sauté Aromatics

Add 5 garlic cloves (sliced) and a few curry leaves to the pan. Sauté for a few seconds. Then, add 2 finely chopped medium-sized onions and a pinch of salt. Sauté until the onions turn golden brown.

Step 3: Add Tomatoes and Spices

Add 2 finely chopped medium-sized tomatoes to the pan and cook until they soften. Then, add 3 teaspoons of coriander powder, 1 teaspoon of Kashmiri chili powder, and 1 1/2 teaspoons of curry masala powder. Mix well and cook for 1-2 minutes until the raw smell of spices disappears.

Step 4: Incorporate Tomato Puree and Drumsticks

Add 1 tablespoon of tomato puree and mix it into the masala. Add the cut drumstick pieces and coat them thoroughly with the masala. Cover the pan with a lid and let it cook on medium-low heat for 2 minutes, allowing the drumsticks to absorb the flavors.

Step 5: Add Water and Simmer

After 2 minutes, open the lid, stir the drumsticks, and then cover again for another 2 minutes. Pour 1 cup of water into the pan, mix gently, and cover. Let the drumsticks simmer on low flame until they are tender.

Step 6: Prepare Coconut Paste

While the drumsticks are simmering, prepare the coconut paste. In a mixer grinder, combine approximately 1/4 cup of coconut pieces, 1/4 teaspoon of fennel seeds, and 1 small piece of cinnamon stick. Add a little water and grind to a smooth, fine paste.

Step 7: Add Coconut Paste and Finish

Once the drumsticks are tender (check by gently pressing one), open the lid and stir. Add the ground coconut paste to the curry. Rinse the mixer jar with a little water and add that to the pan as well. Mix everything thoroughly. Cover the pan and let it simmer on low heat for another 5 minutes to allow the flavors to meld and the gravy to thicken. Check and adjust salt if needed. Turn off the stove.

• The gravy should be thick, not watery, to best resemble the texture of a bone marrow curry and pair well with rice, dosa, or chapati.

• Sauté onions until well browned for a rich, dark color and deep flavor in the curry.

• Adjust the spice levels (Kashmiri chili powder) according to your preference.

• For an extra tangy flavor, a small amount of tamarind pulp can be added, though this recipe focuses on tomato for tanginess.