Murunga
By: Sheri Wetherell
Published: Friday, December 10, 2010 - 1:02am

Ingredients




12 Drumsticks, peeled and cut into 5 cm. long pieces
5 Onions, sliced
Ghee for frying
6 Green chillies, slit lengthwise
4 tablespoons Curry powder
1 1/2 cups Thin coconut milk
Salt to taste
A few sprigs of curry leaves
inch A lemon sized ball of tamarind, soaked  1 1/2 cups Thick coconut milk

Preparation

1 Heat ghee in a pan and fry the onions and green chillies for four minutes. 2 Add the remaining ingredients, except the tamarind and thick coconut milk. 3 Cook on low heat till the murunga (drumsticks) are tender. Extract tamarind pulp and add to the curry. Simmer for five minutes.  4 Add the thick coconut milk and bring it to a boil.

About


For a variation, you may substitute drumsticks with beans, bitter gourd, snake gourd, brinjals or potatoes.