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Munakkada Sweet Corn Coconut Milk Curry | Drumstick Sweet Corn Curry

Healthy Recipes | vegetarian

  • Prep Time 10 Mins
  • Cook Time 20 Mins
  • Servings 4

Ingredients

  • For the Curry:
  • 12-15 pieces Drumsticks (cut into 2-inch pieces)
  • 1/3 cup Sweet Corn
  • 1 cup Water
  • For the Coconut Paste:
  • 1/4 cup Fresh Grated Coconut
  • 5-6 Green Chillies
  • 10-12 Garlic Cloves
  • 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

  1. 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.
  2. Drain the cooked drumsticks and corn. Use the strained water to prepare fresh coconut milk by grinding it with grated coconut.
  3. In a blender, grind the fresh coconut, green chillies, and garlic into a fine paste.
  4. Heat oil in a pan. Add mustard seeds, then chana dal, dry red chilli, and curry leaves in order. Sauté until fragrant.
  5. Add chopped onions and sauté until they soften slightly. No need to brown them.
  6. Add cooked drumsticks, sweet corn, ground coconut paste, turmeric, and mix well. Cover and let it simmer for 3–4 minutes.
  7. 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.
  8. Finally, add salt and garnish with freshly chopped coriander. Serve hot with steamed rice—every bite is pure bliss.