MALABAR SPINACH, YAM, DRUMSTICK CURRY & PRAWNS, DRUMSTICK CURRY
Ms. Vibha Hasija
June 14, 2024
super easy
Malabar Spinach, Yam And Drumsticks Curry
Ingredients
- ¾ cup Yam (Suran), peeled and cubed pieces*
- 1 cup Malabar Spinach, thick stalks
- 2 nos. Drumsticks
- ¾ Coconut, scraped
- ¾-1 Tamarind pulp or to taste
- ¾ tsp Haldi powder
Ingredients for Masala Grind
- 1 tbsp Onion, chopped
- 4-5 flakes Garlic
- 2 nos. Kashmiri red chilies
- 2-3 nos. Bedgi red chilies
- ¾ tbsp Coriander seeds
- Cumin seeds
- Pepper corns
- Mustard seeds
- Urad dal
- Rice flour
Ingredients For Vagar
- 1 tsp Onion
- 4-5 nos. Methi seeds
- 6-7 nos. Curry leaves
- 1 tbsp Oil, preferably coconut oil)
Instructions
- Clean,peel and cut the suran into medium sized cubes, apply some salt and turmeric powder and keep aside
- Clean the drumsticks, and cut into 2-3 inch-long batons, boil in just sufficient amount of salted water adding a few pinches of turmeric and keep aside
- Clean, wash and cut the Malabar spinach stalks into 2 inch pieces
- Gently roast the MASALA ingredients separately (except onion, garlic and rice flour) for a minute, do not over roast
- Grind them to a smooth paste adding the scrapped coconut, chopped onion, garlic, and rice flour, 3-4 tablespoons of water may be added while grinding.
- Heat oil in a deep vessel, add the chopped onion and saute for a minute or so
- Add the cubed suran and saute for 1 -2 minutes, then add the Malabar spinach and saute again, add a little water and simmer for 5-7 minutes, then add the ground coconut-masala paste and 1 cup of water
- Simmer on a low flame adding some salt and tamarind pulp
- Add the boiled drumsticks and continue to simmer till the curry reaches desired consistency, neither too thick nor watery
- Taste and adjust the seasoning and sourness to your taste
- Make a vagar using 1 -2 teaspoons of oil, preferably coconut oil, a little chopped onion, methi seeds and curry leaves, you may add slit green chilies to make the curry spicy, pour the vagar over the curry, put a lid to retain the aroma, put off the flame
- Serve with boiled red rice or millet rotis
- Desi variety of big ladyfingers or Suran may be used in place of drumsticks, Malabar spinach may also be added if you desire
- Tamarind can be replaced by “Kokam” or raw mango slices during season
- ** The curry can be made with just the drumsticks or with Malabar spinach and suran
Notes
Highlights:
- A balanced main course made of variety of vegetables making it a fiber rich and nourishing recipe.
| Energy | 125 Kcal |
| Carbohydrate | 10 g |
| Protein | 1 g |
| Fat | 9 g |
| Calcium | 9 mg |
| Iron | 0.5 mg |
| Total Fibre | 3.5 g |
Prawns And Drumsticks Curry
Ingredients
- ¾ cup Prawns, medium sized, cleaned
- 2 nos. Drumsticks
- ¾ cup Coconut, scraped
- ¾-1 tbsp Tamarind pulp
- ¾ tsp Haldi powder
Ingredients for Masala Grind
- 1 tbsp Onion, chopped
- 4-5 flakes Garlic
- 2 nos. Kashmiri red chilies
- 2-3 nos. Bedgi red chilies
- ¾ tbsp Coriander seeds
- ½ tsp Cumin seeds
- 8-10 Pepper corns
- ½ tsp Mustard seeds
- 2 tsp Urad dal
- 1 tsp Rice flour
Ingredients for Vagar
- 1 tsp Onion
- 4-5 nos. Methi seeds
- 6-7 nos. Curry leaves
- 1 tbsp Oil (preferably coconut oil)
Instructions
- Clean the prawns, apply some salt and keep aside for 7-10 minutes and wash off, apply the turmeric powder and keep aside
- Clean the drumsticks, and cut into 2-3 inch-long batons, boil in just sufficient amount of salted water adding a few pinches of turmeric and keep aside
- Gently roast the MASALA ingredients separately (except onion, garlic and rice flour) for a minute, do not over roast
- Grind them to a smooth paste adding the scrapped coconut, chopped onion, garlic, and rice flour, 3-4 tablespoons of water may be added while grinding.
- Heat oil in a deep vessel, add the chopped onion and saute for a minute or so
- Add the prawns and saute for 1 -2 minutes, add the ground coconut-masala paste and 1 cup of water
- Simmer on a low flame adding some salt and tamarind pulp
- Add the boiled drumsticks and continue to simmer till the curry reaches desired consistency, neither too thick nor watery
- Taste and adjust the seasoning and sourness to your taste
- Make a vagar using 1 -2 teaspoons of oil, preferably coconut oil, a little chopped onion, methi seeds and curry leaves, you may add slit green chilies to make the curry spicy, pour the vagar over the curry, put a lid to retain the aroma, put off the flame
- Serve with boiled red rice or millet rotis
- Desi variety of big ladyfingers or Suran may be used in place of drumsticks, Malabar spinach may also be added if you desire
- Tamarind can be replaced by “Kokam” or raw mango slices during season
Notes
Highlights:
- A healthy Indian curry made of prawns and drumsticks making it a nutritious and tasty main course dish.
| Energy | 120 Kcal |
| Carbohydrate | 2 g |
| Protein | 6 g |
| Fat | 9 g |
| Calcium | 25.6 mg |
| Iron | 0.5 mg |
| Total Fibre | 1.6 g |
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