South Indian Style chunky Drumstick masala with boiled eggs.
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: accompaniment, Side Dish
Cuisine: south indian
Keyword: drumstick curry, egg masala, eggs, masala
Servings: 4
Author: Mullai Madavan
Ingredients
4largeHard boiled Eggs
102 inch piecesDrumstick (fresh / frozen)
4tablespoonOil
1/2teaspoonMustard seeds
1/2teaspoonCumin seeds
6eachCurry leaves
1cupOnionchopped
1/2cupTomatoeschopped
2eachGreen Chilliesslit open
1teaspoonGinger Garlic Paste
1/2teaspoonTurmeric powder
1teaspoonRed Chilli powder
2teaspoonCoriander powder
1.5teaspoonSalt
1tablespoonCoconut paste fresh ground
1cup Water to cook drumstick in instant pot
2tablespoonsCoriander leavesfor garnish
Instructions
Prep work
Hard Boil 4 eggs and keep them ready.
Cook drumsticks separately using a pressure cooker or instant pot or stove top boiling method. Also reserve the stock from cooking the drumstick which adds so much flavor to the masala.
To make the Masala
Heat oil in a pan and splutter mustard seeds, cumin seeds and curry leaves.
Add in chopped onions, green chillies and ginger garlic paste. Saute them till the onions turn translucent.
Followed by chopped tomatoes and cook them till tender.
Add in turmeric powder, red chilli powder, coriander powder and salt. Saute this till the masala powder blend well with the onion mix or till the oil separates.
Now add the cooked drumsticks along with its stock. Let the masala blend well with the cooked drumstick. Make sure you simmer over low flame and stir in gently without breaking the drumsticks.
Make little slits in the hard boiled eggs and add them to the simmering masala.
The gravy will look slightly watery at this stage from the stock. Add in the fresh coconut paste and let it simmer a bit.
Once the gravy thickens to a semi thick masala , switch off and garnish with coriander leaves.
Serve them with any kind of south indian rice dish like sambar/ rasam / kuzhambu or as a side for chapati.