Andhra Style Munakkada Cauliflower Curry Recipe | Drumstick & Cauliflower Curry
Andhra Style Munakkada Cauliflower Curry Recipe Drumstick and cauliflower come together beautifully in this homely Drumstick Cauliflower Curry, also called Mulakkada Cauliflower Kura. The veggies are boiled until 80% cooked, then simmered in a smooth paste of fresh coconut, ripe desi tomatoes and coriander stems, so they soak up all the flavour without turning mushy.
A simple tempering with onions, curry leaves and freshly ground ginger garlic paste makes this South Indian curry rich and tasty. This drumstick curry tastes so good with hot rice, and it pairs well with chapathi too.
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Tips
Cook the veggies only to 80%:
The drumsticks and cauliflower finish cooking in the gravy. This keeps them soft yet in shape.
Use ripe desi tomatoes:
Ripe country tomatoes give the coconut tomato paste a nice tang and colour.
Don't skip the coriander stems:
Grinding coriander stems into the paste adds a lovely fresh flavour to the curry.
Fry the tomato paste well:
Keep frying the masala until the raw smell of tomatoes leaves. This is what makes the curry taste rich.
Use freshly ground ginger garlic paste:
It gives a much better aroma than store-bought paste.
Adjust at the end:
Taste the curry before serving and adjust salt and spices to your liking.
Andhra Style Munakkada Cauliflower Curry Recipe | Drumstick & Cauliflower Curry - Recipe Video
Andhra Style Munakkada Cauliflower Curry Recipe | Drumstick & Cauliflower Curry
Ingredients
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For cooking the vegetables
- 750 ml water
- 10-12 drumstick pieces (2.5 inch)
- 250 gms cauliflower florets
- Salt
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For the coconut tomato paste
- 1/4 cup 1/4 cup fresh coconut
- 3 3 ripe desi tomatoes
- A small fistful of coriander stems
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For the curry
- 4-5 tbsp oil
- 1/2 tsp mustard seeds
- 1/2 tsp cumin
- 1/2 cup chopped onion
- 2 green chilies, chopped
- 2 sprigs curry leaves
- 1 tbsp freshly ground ginger garlic paste
- 1/3 cup water
- 1/4 tsp turmeric
- 1/2 tsp roasted cumin powder
- 1 tbsp chili powder
- 1 tbsp coriander powder
- 1/4 tsp garam masala
- Chopped coriander
Instructions
- Boil 750 ml water. Add 10-12 drumstick pieces, 250 gms cauliflower and salt. Boil until the vegetables are 80% cooked. Keep aside.
- Grind 1/4 cup fresh coconut, 3 ripe desi tomatoes and a small fistful of coriander stems to a smooth paste.
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Heat 4-5 tbsp oil. Add 1/2 tsp mustard seeds and 1/2 tsp cumin. Let them splutter.
- Add 1/2 cup chopped onion, 2 chopped green chilies and 2 sprigs curry leaves. Fry the onions until light golden.
- Add 1 tbsp freshly ground ginger garlic paste and fry well. Add the coconut tomato paste and fry for 3-4 minutes.
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Add 1/3 cup water, 1/4 tsp turmeric, 1/2 tsp roasted cumin powder, 1 tbsp chili powder, 1 tbsp coriander powder and 1/4 tsp garam masala. Fry well until the raw smell of tomatoes leaves.
- Add the 80% cooked drumsticks and cauliflower along with some chopped coriander. Sauté well and cook on medium flame for 15-18 minutes, or until the curry thickens.
- Sprinkle chopped coriander and adjust the spices to your taste. Your Drumstick Cauliflower Curry is ready. Enjoy it with hot rice or chapathi.
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