Muringayila Curry ~ Drumstick Leaves in Ground Coconut Sauce
Recipe type: Curry
Cuisine: Malabar
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 4 cups drumstick leaves, washed well and drained
  • Salt to taste
  • 1 cup grated coconut
  • 1 tsp fennel seeds
  • ½ tsp turmeric powder
  • 6-8 pearl onions
  1. Grind all ingredients under "for grinding" to a smooth paste by adding little water. Set aside.
  2. Boil the drumstick leaves in a "chatti" (earthern pot) with sufficient water and some salt till done. Do not add more water, since it will not dry much.
  3. Once the leaves are done, add in the ground coconut paste and simmer for a minute. Do not boil the mixture as the coconut paste may break. Switch off immediately.
  4. Serve hot with pathiris, rice or pooris - really it tastes awesome with pooris!
You can temper the curry by spluttering some mustard seeds in coconut oil. Sometimes we do, sometimes we don't!
Recipe by The Big Sweet Tooth at