Delicious Tamil style Murungaikkai Thokku recipe with detailed step by step pictures. Drumstick curry is a simple and quick side dish that goes well with hot rice!
Murungaikkai Thokku is a simple and delicious curry made with drumstick or moringa pods. It is an easy tamil style recipe that is very close to my heart. This drumstick curry happens to be one of the dishes I first made for my family growing up and I remember all of us relishing it for dinner, after a long day. While Murungaikkai Kuzhambu or Sambar is much more commonly made across South India, this Drumstick Thokku is such a classic dish, full of flavor! It could be served as a side dish with hot rice and the flavor of moringa pods really gets into the curry – it is divine.
Jump to:
Key Ingredients
Murungaikkai also known as Drumstick (colloquial) or Moringa Pod is the main ingredient, choosing tender ones makes the curry flavorful and it tastes the best.
Onions and Tomatoes are used to make the base of the curry.
Crushed Garlic is a great flavor booster and goes really well with the spice powders & the curry.
Spice Powders like Sambar Powder, Turmeric Powder, Coriander Powder are used to flavor the murungai thokku.
Curry Leaves are a must and add to the flavor of the thokku.
For full list of ingredients and exact measurements, check the recipe below.
Tips & Important Notes for Making Murungaikkai Thokku
Drumstick Curry is a simple and easy recipe that is beginner-friendly. Check out the below notes and tips if you are trying this recipe.
Use tender moringa pods or drumstick, so that it takes lesser time to cook and also the yields best flavor to the thokku. It is optional to peel the skin on the moringa pods.
Using a heavy pan also helps cook the curry better and provides better flavor. This curry should be cooked on low flame for best results.
Substitutions & Variations
I used chopped moringa pods (each 2” long) but the same thokku can also be made from cooked moringa pods, by extracting only the pulp.
Adjust the number of tomatoes depending on how tangy the curry should be. In addition to the tomatoes, 1-2 teaspoon of tamarind extract can also be added.
The thokku consistency can be adjusted depending on how it is served. Cook the thokku until it is thick to serve as a side dish with rice but add a little more water to be served as a gravy/curry.
Serving Suggestions
Murungaikkai Thokku is best served hot as a side dish with rice & rasam or curd. It also goes well with any breakfast recipes like idli or dosa and can be served with chapati too. Adjust the consistency of the thokku per taste preferences. It can be stored in fridge for over 2-3 days in an airtight container and reheated before serving again. If you live in a place where it is hard to find moringa pods, it is easier to freeze fresh ones. Wash, pat them dry and chop them to desired size. Freeze in ziplock bag for about 6-8 months and it works out best.
Similar Recipes
Murungaikkai Thokku Recipe with Step by Step Pictures
In a heavy pan heat 2 teaspoon sesame oil/gingelly oil. Add ¼ teaspoon mustard seeds, ¼ teaspoon cumin seeds and as they splutter, add ¼ teaspoon asafoetida and few fresh curry leaves along with 6-8 crushed garlic cloves.
Next add 1 large onions finely chopped. Fry on low flame until translucent.
Now add 2 large tomatoes finely chopped along with 2 drumsticks/moringa pods cut into 2 inch long pieces. Cook for 3-4 mins on low flame.
Add ¼ teaspoon turmeric powder, 1 teaspoon sambar powder and 1 teaspoon coriander powder. Cook for another 3-4 mins.
Continue to cook on low flame until oil starts to ooze out from the sides.
Add salt as needed for the curry, mix well.
To bring it to the right consistency and to cook the drumsticks, add about ¼ to ½ cup of water. Mix well.
Cook covered on low flame for 12-15 mins as the curry begins to boil.
When the consistency of the thokku is thick, drumstick is cooked and oil oozes out from sides, remove from heat.
Serve hot as side dish with rice and rasam.
Recipe Notes
- Checkout Sambar Powder recipe.
- If you don’t want to use sambar powder, use ½ teaspoon red chilli powder and 1 teaspoon coriander powder.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
📖 Recipe
Murungaikkai Thokku | Drumstick Curry
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 2 Drumsticks/Moringa Pods Chopped to 2 inch pieces
- 1 Large Onion Finely Chopped
- 2 Tomatoes Finely Chopped
- 6-8 Garlic Cloves Crushed
- 2 teaspoon Sesame Oil
- ¼ teaspoon Mustard Seeds
- ¼ teaspoon Cumin Seeds
- ¼ teaspoon Asafoetida
- 1 teaspoon Sambar Powder Recipe in notes below
- 1 teaspoon Coriander Powder
- ¼ teaspoon Turmeric Powder
- Salt as needed
- Water as needed
- Few Fresh Curry Leaves
Instructions
- In a heavy pan heat 2 teaspoon sesame oil/gingelly oil. Add ¼ teaspoon mustard seeds, ¼ teaspoon cumin seeds and as they splutter, add ¼ teaspoon asafoetida and few fresh curry leaves along with 6-8 crushed garlic cloves.
- Next add 1 large onions finely chopped. Fry on low flame until translucent.
- Now add 2 large tomatoes finely chopped along with 2 drumsticks/moringa pods cut into 2 inch long pieces. Cook for 3-4 mins on low flame.
- Add ¼ teaspoon turmeric powder, 1 teaspoon sambar powder and 1 teaspoon coriander powder. Cook for another 3-4 mins.
- Continue to cook on low flame until oil starts to ooze out from the sides.
- Add salt as needed for the curry, mix well.
- To bring it to the right consistency and to cook the drumsticks, add about ¼ to ½ cup of water. Mix well.
- Cook covered on low flame for 12-15 mins as the curry begins to boil.
- When the consistency of the thokku is thick, drumstick is cooked and oil oozes out from sides, remove from heat.
- Serve hot as side dish with rice and rasam.
Notes
- Checkout Sambar Powder recipe.
- If you don’t want to use sambar powder, use ½ teaspoon red chilli powder and 1 teaspoon coriander powder.
Comments
No Comments