Mulakkada Jeedipappu Kura Andhra | Drumstick Cashew Curry

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 Tomato Jeedipappu Kura made with drumstick pods and cashewnuts 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.

Health Benefits of Drumsticks

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. They’re known for their anti-inflammatory and antioxidant properties.

Mulakkada Jeedipappu Kura Recipe:

Mulakkada Jeedipappu Kura, also known as Drumstick Cashew Masala Curry, is a mouthwatering dish that hails from the coastal regions of Andhra Pradesh, India. This flavorful curry combines the unique texture of drumsticks (moringa pods) with the rich creaminess of cashews, creating a dish that’s both nutritious and delicious.

Nutritious 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.

• To make drumstick cashewnut curry, firstly soak cashewnuts in warm water and keep aside for 10 minutes. Finely chop the onion and tomato. Also 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.
• Next add green chilli, curry leaves and chopped onion. Fry the onions on medium heat till brown.

• Then tip in the ginger garlic paste and sauté for half a minute.
• Next add chopped tomatoes, sauté and cook till they turn soft. Sprinkle turmeric powder and mix well.

• Put in the drumsticks and stir everything together.

• Add cashewnuts and sauté for 1-2 minutes.

• Sprinkle cumin powder, coriander powder, and 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.

• There should be just enough gravy to coat the drumstick and cashews.

• Turn off the gas. Finally stir in 1 tbsp. milk till you get a nice creamy consistency.

• Serve Mulakkada jeedipappu kura with rice and dal.

If you are looking for more Indian vegetarian drumstick recipes, then do try out Bengali Drumstick Curry.

Mulakkada Jeedipappu Kura Serving Suggestions

Mulakkada Jeedipappu Kura pairs wonderfully with steamed rice, roti, or naan bread. For a complete meal, consider serving it alongside:

• Jeera Rice
• Cucumber Raita
• Pickled onions

Drumstick Cashew Curry Variations

• Vegetable additions: Feel free to add other vegetables like carrots or potatoes to make the curry more substantial.
• Coconut variation: For a coastal twist, add 1/4 cup of grated coconut along with the cashew paste.
• Spice level: Adjust the green chilies and red chili powder according to your spice preference.
• Coconut Milk option: If you prefer a richer taste, you can add a splash of coconut milk at the end.
• Leftover storage: Store any leftover Mulakkada Jeedipappu Kura in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

Drumstick Cashew Masala Curry details below: