Munakkaya Gojju or Drumstick Masala Curry is an authentic Rayalaseema dish from Andhra. In this dish, spices and coconut paste is cooked till almost dry to give a nice coating to the Drumstick.
I learned this dish from Athamma and previous to this, I have never eaten Drumstick in anything else other than Sambhar. When I introduced to my parents, they loved it too. As expected, Athamma makes it different every time. This time around we added Ginger Garlic paste and coconut paste.
Sometimes I just add crushed garlic, sometimes with Coconut Milk. We mostly serve this with Andhra Pappum especially Vankaya Pappu. The first time I shared this, it was about during my initial months of blogging and it was part of my Lunch Box Series. Hubby Dear used to carry packed lunches and I used to share those boxes. My first post on my Lunch Box Series was about 11 years old.
I came around clicking new pictures and decided to blog about this recipe in a separate post as Munakkaya Gojju surely deserves a post of its own. Hubby dear no longer packs a lunch box and I had to borrow Peddu’s steel dadda for this picture.
Reading that post was so nostalgic and remembering those days and wonder how time has flown!
Anyway, this dish is a classic way to enjoy Drumstick, do try it. For the second day of Indian Regional Dishes in BM#90, I have a classic one from Andhra.
PIN This for Later!Step by Step Pictures for making Munakkaya Gojju
Munakkaya Gojju | Drumstick Masala Curry
2 nos Drumstick approx 2 cups
1 cup Onions
3/4 cup Tomatoes
1 tsp Ginger Garlic Paste
1 tsp Red Chilli Powder
1 tsp Coriander Powder
A Pinch Turmeric Powder
Salt to Taste
1 tbsp Oil
1/4 cup Coconut Paste thick and smoothly ground
1/2 tsp Mustard seeds
1/2 tsp Urad Dal
Handful Curry leaves
Method to prepare:
Clean and cut drumstick. Chop onions and tomatoes finely.
Heat a nonstick pan with oil, add mustard seeds and urad dal, once they splutter, add onions. Fry till they are brown in colour, then add ginger garlic paste, saute for a couple of minutes.
Next add tomatoes, turmeric powder, and salt.
When the tomatoes turn mushy, add chili powder, coriander powder. Cook till oil comes out. Then add drumstick pieces.
Add required water and bring to boil.
When the drumstick is cooked, add coconut paste and cook on high flame for 5 mins. The drumstick gets cooked within 10 mins. Simmer and cook till the gravy covers the drumstick nicely.
If you make this a thick dry dish, serve it along with Vankaya Pappu. Else you can serve it with rice as such.
The final dish has to be a thick gravy coating the drumstick.