Drumstick Cashew Curry

Name: Drumstick Cashew Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 -3 Plates
Ingredients: 2 Tbs Coconut Oil; 100 g Cashew nuts; 1 dried Kashmiri red chilli (or other red dried chilli); 1/2 Tsp Cumin Seeds; 1 Tsp Coriander Seeds; 1 Tsp Ginger Garlic Paste; 4 Drumsticks; 1 Tbs Olive Oil; 1/2 Tsp Mustard seeds; 1 medium Onion - chopped; 1/2 Tsp Turmeric powder; 1/2 Tsp Chilli Powder; pinch Salt; pinch Pepper; 5 small fresh Curry leaves; 1 1/2 Tbs Coconut Vinegar; 1 cup Water

March 19, 2012 by Helene Dsouza 43 Comments

It seems as if I was in a curry craze, I have an endless stream of ideas these days for a different type of smooth Indian curries.

There are a lot of curry variations out there which I haven’t tested yet and there are some few unique ones which I have chosen to post here.

Today I introduce you, to my not so pungent Drumstick Cashew nut curry.

Again this is a dish perfect for those who have just started to enjoy Indian food or for those who like it less chili spice but more smooth with a new flavor dimension.

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Drumstick Cashew Curry masalaherb.com #stepbystep #recipe @masalaherb

Drumstick is a vegetable commonly known in South Asia.

Actually it is seen as a fruit since it is growing on trees but the use of the slender long “veggie” is for savory dishes such as curries.

I personally haven’t seen a drumstick tree before, I heard that the leaves and bark had ayurvedic medicinal properties.

I can’t confirm though… The taste of Drumsticks can be compared to Asparagus, which is my kind of vegetable flavor.

Unsurprisingly the vegetable as the rest of the tree harbors multiple health benefits when consumed.

The research was able to prove a good amount of Vitamin C, Phosphorus and Calcium plus it has antibacterial properties.

Eating the vegetable can only be good for your organism!

The only thing with Drumsticks is the inconvenience it brings you when eating it.

The first time I had it, my husband thought it funny not to explain to me on how to eat it correctly.

You see, the inside is nice soft and after boiling the cut pieces, they tend to fall into quarters, which is good!

The trouble is not the soft part of the vegetable but the skin which is hard and full of strings.

So my first bite involved of a chewing process of the drumstick skin with my husband watching me and laughing.

lol Even if you try to peel the Veggie you ll face the same issue.

How to eat it then?

In India, everyone eats with the hands so it isn’t an issue but as a westerner, it might seem complicated and irrelevant, but to eat the drumstick you ll have to scrape off the eatable flesh with your teeth and throw out the skin.

If any of you have a better solution on how to eat this vegetable please don’t hesitate to share it with us here!

My drumstick Cashew curry was based on a recipe from Plantain leaf, a food blog I have been following for some time.

Over there it’s called Munakkaya jeedipappu masala Kura, which is Hindi for Drumstick in cashew nut gravy.

I have modified the recipe a lot!

I made it soo many times and every time a bit different that I ended up with a totally changed drumstick curry.

I gave it a Goan coastal twist too!

My Indian readers might think its a bastardization of their beloved curry, but that’s how food evolution works!

I can tell you that my husband’s family loved it and were surprised by the flavors (and that means something) or I could tell you too that my oh so picky husband finished more than a plate exclaiming that he just fell in love.

The best way for you to figure out is to try it yourself and then let us know how you liked it! 😉

You may want to combine this curry with some rice or with Indian flatbread, such as Chapatis.

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