Drumstick Kootu Recipe – Murungaikkai koottu – Drumstick in coconut gravy
Murungaikkai Koottu – A simple, spicy south Indian gravy that is served as an accompaniment for rice and is prepared by cooking cut drumstick pods in a spicy coconut gravy. It can also be served as an accompaniment for idly/dosa/idiappam varieties.
“Kootu” is a semi gravy that is prepared in south India (especially Tamil Nadu), wherein a vegetable is cooked with moong dhal & coconut, cumin and green chilly paste. We prepare koottu using almost all the vegetables available in the market. It’s served as an accompaniment for rice. For vegetables that are not so tasty, we can prepare koottu so that its insipidity would be suppressed in the dhal, coconut and cumin flavor. Pumpkin and bottle gourd are such veggies that we prepare koottu often as we can’t get much tasty “everyday” recipes out of those. 🙂 When we prepare kootu with any of our favorite vegetables (like drumstick koottu, snake gourd kootu & keerai kootu (Palak)) that would add up the taste. 🙂
Drumstick is called ‘Murungaikkai‘ / ‘Muringakai’ in Tamil and Sajjan Ki Phalli / Saigan / Shinga / Segva / Sehijjan in Hindi. The drumstick leaves are also edible and they are good for health. We prepare kootu as well as poriyal out of the leaves. The famous dish made out of drumstick is ‘Drumstick Sambhar‘ / ‘Murungakai sambar‘.
As I told above already, kootu is prepared with coconut, cumin and green chilly paste. And, the veggies are usually cooked along with Mung dhal (Pasi Parupu). But, for this drumstick kootu, we use ‘Sambhar powder‘ and we take out ‘Moong dhal’ also. I guess only a few veggies are exceptions in using sambhar powder for kootu. Drumstick is one of the ‘Dhal-less kootu‘ varieties. We prepare brinjal-raw banana combo koottu which also calls for sambar powder in its recipe. Now, over to drumstick kootu recipe – Murungaikkai Koottu recipe from Home-Making Delight with step by step photos..
Drumstick kootu recipe | Murungaikkai Koottu | Murungakkai koottu | Murungakka kootu | Muringakkai gravy | Muringakkaya side dish | Munnakaya gravy | Munagakayulu curry | Nuggekai curry | Seigan sabzi | Shinga subji | Sehijjan gravy
1) Drumstick – 2 pods (Cut into finger-length pieces)
2) Sambhar powder – 1 tbsps
3) Water – 3 cups
4) Coconut – a half of a medium sized coconut
5) Cumin powder – 1.5 tsp (Or cumin 2 tsp)
6) Coconut oil – 2 tbsp (Or any edible oil)
7) Salt – to taste
8) Turmeric powder – 1/2 tsp
9) Curry leaves – a few (Optional)
10) Mustard seeds – 1 tsp
Do check out all our veggie-curries collection to find out similar other healthy side dishes.
- Clean and cut drumstick pods into finger-length pieces.
- Boil water in a pan and add sambhar powder and turmeric powder to it.
- Add the pieces to the boiling water.
- Let the veggie get cooked in it. The color should change from fresh green to pale yellowish green. To check whether it’s cooked, press a piece gently. It should tend to break easily.Grind coconut and cumin (or powder) together with little water to make a paste.
- Add the ground paste to the cooked drumstick pods in the pan. Mix well in simmer and switch it off when it reaches a semi-gravy consistency.Heat coconut oil in a pan and add mustard seeds and curry leaves. Once they splutter, turn the stove off and add to your drumstick kootu for tempering. Serve your drumstick kootu as a side dish with rice.
Our suggestion would be any mild rice variety/gravy like coconut rice, more kuzhambu (kadhi). Sambhar and Rasam also would go well. If you are looking for drumstick recipes, do check out our drumstick leaves stir fry with corn recipe.
- Please don’t replace sambar powder with red chilly powder.
- The drumstick pods should be fresh to get better taste.
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