Munakkaya Jeedipappu Masala Kura is an authentic Andhra side dish, specially prepared in the coastal region of Andhra Pradesh. Since I don't like cashews I never ventured into dishes that feature cashews as the base ingredient. Ever since I have started making Paneer Butter Masala with cashew paste, I have overcome my aversion and don't mind it in the gravy, cooked. I still don't eat it as the nut.
So finally I ended up making this Munakkaya Jeedipappu Masala Kura, which means when translated to Englis as Drumstick in Cashewnut gravy. I must confess that this gravy with rice was a topper! I never really expected it to be so good. I must next make it for Chapati as well.
If you are wondering the reason behind me making this gravy, then let me brief that I am doing an Indian Thali, featuring Andhra Special, with a focus on Coastal Andhra Cuisine. I picked up these recipes from Padma, and haven't done many changes to the recipe, trying to keep true to the ingredient list to get the original taste. I might have scaled-down or something. Otherwise, the recipe is as of how she has mentioned. The entire thali was simply superb.
I must pat myself for having done this entire thali in less than 70 mins. I know the thali doesn't showcase the usual number of dishes, but if you must know I finally decided to make a thali at 1 in the afternoon and completed the photoshoot by 2.30 having Hubby Dear and Amma patiently waiting for me to complete my shoot, then it is indeed a fleet.
I almost gave up the thoughts that I will do this week, especially the Thali theme. I had announced the thali theme couple of months ahead, giving everybody enough time to cook these elaborate meals. However with the migration work and generally given my nature of late, I didn't have anything cooked. I still need to cook one more but then I am hoping the weekend will help.
I love the thali concept, though I am full by just tasting each dish. The arrangement attracts me and I am always looking for new ideas to complement each dish on the thali. Yes, the thali is not put together just like that. Each dish that goes in has a meaning and a place and I make sure I follow some guidelines on that.
The festival thalis have a different procedure. The general everyday thalis when it comes to a South Indian Thali, it's mostly dry sautes, dal/sambar, rasam, chips/fried snacks, rice, curds followed by sweets like payasam, etc. The festival thalis are even more elaborate with more dishes. I wanted to stick to everyday thali, showcasing what we could cook for a simple weekday or weekend lunch.
However let me tell you, this thali was so filling. We had just one serving of each dish and we were full. Since I was cooking on a tight schedule, I had some short cuts that I have listed out in the planning post.
For now, you can read and enjoy this Munakkaya Jeedipappu Masala Kura
You can read this to know How to plan a Coastal Andhra Thali of this size for 3 people. The other dishes on the thali were Thotakura Pulusu, Chakkara Pongali, Aratikaya Nuvvu Podi Vepudu, Putnala Podi
My other Andhra Thali features a festival one prepared during Ugadi.
Step by Step pictures for making the Munakkaya Jeedipappu Masala Kura
Munakkaya Jeedipappu Masala Kura
Ingredients
For the gravy
- 1 long Drumstick 2" about pieces10
- 3/4 cup Onion finely chopped
- Salt to taste
- 1/2 tsp Turmeric powder
- 1 tsp Red Chilli powder
- 2 tsp Cooking Oil
- 1 tsp Cumin Seeds
- leaves Curryhandful
For the Nut Paste
- 7 whole Cashew Nuts
- 4 cloves Garlic
- 1 tbsp Coconut Fresh, grated
- 1 tsp Poppy Seeds
Instructions
For the Nut paste
- Take the ingredients listed for the nut paste in a mixer, add little water and grind to a smooth paste. Keep it aside.
For the gravy
- MW the drumstick pieces for 5 mins. Keep it aside.
- Heat oil in a nonstick pan, add cumin seeds, curry leaves. Saute for 2 minutes, then add chopped onion and fry till onion become light brown.
- Next add Drumstick pieces,turmeric powder, red chili powder, salt to taste and simmer for few minutes till the spices is mixed well.
- Now add nut paste and add 1/2 cup water. Bring to a boil, and cook till the thickness you like.
- If you are serving with rice, it can be little thicker, else make a thin gravy.
- Serve with rice or roti.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM
Anonymous says
Some of my cousins are fans of drumsticks curry and I have never understood their craze about it. Somehow I associate the vegetable to sambhar more. Cashew paste base sounds interesting to this curry.
Vaishali Sabnani says
Fantastic spread and the drumsticks sound so good. I have never tried cashew gravy for veggies it is mostly paneer or some mix veggies. This version sounds delicious, must try it.
Harini-Jaya R says
I have never tried making drumstick curry. I have only used them sambar and rasam. This one sounds unique. Shall bookmark for sure.
Gayathri Kumar says
For me drumstick is usually for sambar or tamarind based gravy. This one with cashew paste looks so rich and I am sure it would make a filling meal. That is a nice spread..
Ritu Tangri says
I don't get drumsticks here. Sometimes I ask my aunt from Mumbai to bring it while she is visiting us. Must try this scrumptious Andhra dish whenever I'll get my hands on drumsticks. Bookmarked 🙂
Priya Suresh says
Looks like a rich masala, delicious spread there.
Pavani says
I am not a big fan of cashews either, so never made any dish with just those. Your munakkaya jeedipappu lura looks and sounds creamy & delicious.