Mulakkada Jeedipappu Kura or Andhra style drumstick cashew curry is a delectable fusion of moringa pods and cashew nuts in a creamy tomato onion gravy. A simple South Indian curry made with tender drumsticks, the dish is full of flavour and tastes great when served over hot rice.
Mulakkada (drumstick) is a long green vegetable that comes from the Moringa Oleifera Tree or Miracle Tree. Every part of the drumstick tree is useful – the leaves, flowers, pods, seeds, roots and bark – are either used in cooking or offer medical benefits. Moringa pods, flowers and leaves are widely used in Asian cuisine.
Drumstick leaves and pods are rich in calcium, iron, Vitamin B, Vitamin C and other essential nutrients.
Mulakkada Tomato Jeedipappu Kura made with drumstick pods and cashew nuts is a great combination for a mildly spiced curry. Fresh juicy tomatoes, tender drumsticks, plump cashews, sautéed onions and spices make this drumstick curry a perfect dish for get-togethers.
Mulakkada Jeedipappu Kura Recipe:
Mulakkada jeedipappu kura is a semi dry curry that tastes awesome with plain white rice. A simple and yummy curry with drumsticks and cashew nuts, the dish is a great variation for vegetarians.
How to make Andhra Mulakkada Jeedipappu Kura:
To make drumstick cashewnut curry, soak cashew nuts in warm water and keep aside for 10 minutes. Finely chop the onion and tomato. Slit the green chilli. Take fresh, tender drumsticks and chop them into 2-2 ½ inch pieces. (If the drumstick pods are slightly hard, you can partially peel the drumsticks prior to cooking.)
Heat oil in a deep-frying pan. Sizzle mustard and cumin seeds. Add green chilli, curry leaves and chopped onion. Fry the onions on medium heat till brown.
Add ginger garlic paste and sauté for half a minute. Add chopped tomatoes and cook till they turn soft. Sprinkle turmeric powder and mix well.
Add drumsticks and stir everything together.
Add cashew nuts and sauté for 1-2 minutes. Add cumin powder, coriander powder, chilli powder, salt and combine well.
Add one cup of water, stir, and cook covered till the gravy thickens and the drumsticks are cooked through.
Turn off the gas. Stir in 1 tbsp. milk for a nice creamy consistency.
Serve Mulakkada jeedipappu kura with steamed rice and papad.
If you are looking for more Indian vegetarian drumstick recipes, do try out Sojne Phool Bhaja.
Drumstick Cashew Masala Curry details below:
- Onion – 1, medium, finely chopped
- Cashew nuts – ¼ cup, soaked in warm water
- Tomato – 1 large, chopped
- Drumsticks (Moringa Pods) – 3, large
- Green chilli – 1
- Curry leaves – 2 sprigs
- Mustard seeds – ¼ tsp
- Cumin seeds – ¼ tsp
- Ginger garlic paste – ¼ tsp
- Cumin powder – ¼ tsp
- Coriander powder – ¼ tsp
- Red chilli powder – ¼ tsp
- Salt – ½ tsp
- Water – 1 cup
- Milk – 1 tbsp
- Oil – 1 tbsp
- Soak the cashews in warm water for 10 minutes. Chop the onion and tomato finely and slit one green chilli. Cut tender drumsticks into finger length pieces. (The drumsticks I got were about 18 inches in length).
- Heat 1 tbsp oil in a kadai. Splutter jeera and mustard seeds.
- Add curry leaves, green chilli and chopped onion. Fry on medium heat till the onions brown.
- Stir in ginger garlic paste. Fry for about 30 seconds.
- Tip in chopped tomatoes and mix well. Cook on medium heat till the tomatoes soften and oil starts to ooze out. Mix in turmeric powder.
- Add the drumsticks and fry for a minute. Add the soaked and drained cashews and fry for a minute or so.
- Sprinkle jeera powder, dhania powder, salt and chilli powder. Mix all the ingredients together.
- Pour a cup of water into the kadai and stir well. Cover with a lid and cook on medium heat for 10-15 minutes, stirring occasionally. Once the drumsticks are cooked and the gravy thickens to the desired consistency, turn off the gas.
- Add 1 tbsp milk and gently mix to get a nice creamy gravy.
- Serve Drumstick kaju masala with white rice.