Munakkada Sweet Corn Coconut Milk Curry | Drumstick Sweet Corn Curry
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Munakkada Sweet Corn Coconut Milk Curry This mellow, aromatic curry made with tender drumsticks simmered in freshly extracted coconut milk and flavored with a green chili-coconut-garlic paste is a blissful delicacy. Sweet corn adds a subtle sweetness, and the final touch of coriander makes it even more irresistible. Each spoonful will leave you wanting more – rich, comforting, and full of nostalgic taste.
Traditionally, Telugu households love vegetable curries enriched with buffalo milk, especially with ridge gourd or bottle gourd. My mother used to make such milk-based curries during our childhood – they were our favorites. But today, mixing milk and salt in food is considered a conflicting combination (Viruddha Ahara) and is often avoided. So instead, I use coconut milk, which not only aligns with Ayurvedic principles but also enhances flavor naturally. Trust me, once you taste this curry, you won’t need an explanation—you'll say extraordinary" yourself!
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Tips
Drumsticks (Munakkada):
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I’ve used tender drumsticks here. If using slightly mature ones with tougher flesh, remove more fibers and boil longer.
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Cook drumsticks only 80% initially—they will finish cooking in coconut milk.
Sweet Corn:
- Add sweet corn when drumsticks are halfway cooked—both will finish together beautifully.
Coconut Milk:
- I used the strained water from boiling drumsticks and corn to grind fresh coconut milk. This enhances the depth of flavor.
Munakkada Sweet Corn Coconut Milk Curry | Drumstick Sweet Corn Curry - Recipe Video
Munakkada Sweet Corn Coconut Milk Curry | Drumstick Sweet Corn Curry
Prep Time 10 mins- Cook Time 20 mins
- Total Time 30 mins
Servings 4
Ingredients
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For the Curry:
- 12-15 pieces Drumsticks (cut into 2-inch pieces)
- 1/3 cup Sweet Corn
- 1 cup Water
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For the Coconut Paste:
- 1/4 cup Fresh Grated Coconut
- 5-6 Green Chillies
- 10-12 Garlic Cloves
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Tempering:
- 2 tbsp Oil
- 1/2 tsp Mustard Seeds
- 1 tsp Chana Dal
- 1 Dry Red Chilli
- 1 sprig Curry Leaves
- 1/2 cup Chopped Onions
- 1/4 tsp Turmeric
- Salt – to taste
- 1 cup Coconut Milk
- Fresh coriander (chopped)
Instructions
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In a pan, add water and drumstick pieces. Cover and cook until they are half done. Then, add sweet corn and cook both until soft.
- Drain the cooked drumsticks and corn. Use the strained water to prepare fresh coconut milk by grinding it with grated coconut.
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In a blender, grind the fresh coconut, green chillies, and garlic into a fine paste.
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Heat oil in a pan. Add mustard seeds, then chana dal, dry red chilli, and curry leaves in order. Sauté until fragrant.
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Add chopped onions and sauté until they soften slightly. No need to brown them.
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Add cooked drumsticks, sweet corn, ground coconut paste, turmeric, and mix well. Cover and let it simmer for 3–4 minutes.
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Pour the freshly extracted coconut milk (using the reserved veggie broth), stir gently, cover, and let the curry cook on low flame until it thickens slightly and everything comes together.
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Finally, add salt and garnish with freshly chopped coriander. Serve hot with steamed rice—every bite is pure bliss.
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