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Mullakada Tomato Kura (മുരിങ്ങക്കായ് ടാമോട കറി, ములగకాడ టమోటా కూర, दृम्स्तिक्क टमाटर करी)

tomatodrumstick_curry_desibantu

Mullakada Tomato Kura (മുരിങ്ങക്കായ് ടാമോട കറി, ములగకాడ టమోటా కూర, दृम्स्तिक्क टमाटर करी)  It is one of the curry that every south indian likes to eat , especially the drumsticks that come in summer , which is widely used in sambar which has a distinct flavor. The delectable combination of fresh drumsticks with tarty tomatoes creates a heavenly aroma and tastes divine.

Regional Dish : Kerala; Andhra; Tamil Nadu; South India and North India.

Cuisine Style : Kerala | Cooking Time 30 minutes | Take with Rice | Type Curry | Shelf Life : 2 days if refrigerated | Quantity: 5 Servings.

Appx. Nutritional values : calcualted for 1 serving ( 2 tbsps)

Calories ( 120 Kcals) , Carbohydrates(15 g), Protein(2g), Fat (2g)

Ingredients to serve :

  • Tomatoes 5 nos
  • Onions (medium) 2 nos
  • Green chillies 3 nos
  • Drumsticks  ( cut in to small pieces of about  10 pieces)
  • Chilly powder 1 tbsp or as required
  • Turmeric powder 1/2 tbsp
  • Curry leaves A few
  • Grated coconut 1 cup
  • Garlic pods 1 no
  • Cumin seeds 1/2 tbsp
  • Salt As required
  • Curd 1 cup

For seasoning :

  • Mustard seeds 1 tsp
  • Small onion  1 no
  • Curry leaves A few

Method :

  1. Grind together coconut, cumin seed and garlic.
  2. Remove the skin of drumsticks and cut into small pieces and cut tomatoes and onions into long, thin pieces.
  3. Heat about 300 ml of water in a vessel.
  4. Add drumsticks, tomatoes and onions along with salt, turmeric, chilly powder, few curry leaves and chopped green chillies.
  5. Add more water, if reqd.
  6. The vegetables should be completely immersed in water.
  7. Cover the pan with a lid and allow it to boil.
  8. Cook on a low flame, till vegs. Are well cooked.
  9. Add the ground mixture and cook, till it is thick without too much water, but enough water for gravy.
  10. Allow it to cool.
  11. Add curd and stir well.
  12. At the end it should have enough gravy, not too thick, not too runny.
  13. When it’s warm through, remove from fire. Do not boil it.
  14. Add more salt, if needed.
  15. Heat oil in a pan or a kadai.
  16. Splutter mustard seeds.
  17. Add chopped small onion and curry leaves and saute.
  18. Add the above seasoning into the curry and mix well.
  19. Serve with rice.

 

Other variants / Cuisine Style : None.

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