Recipes - Muska Sango Sukhem (Drumstick Dry Curry)


12 drumsticks

A small piece of jaggery

Salt to taste

½ coconut grated


For Masala:

7 red chillies, roasted (preferably kashmiri)

1 tsp. jeera

2 tbsp. coriander seeds, roasted

1 tsp. urad dhal, roasted

4-5 methi seeds, roasted

2 flakes garlic

¼ tsp. turmeric

Tamarind (size of ¼ lime)


For seasoning:

2 tbsp oil

1 tsp. mustard seeds

1 sprig curry leaves

1 tsp. urad dhal

7-8 flakes garlic crushed with skins



Remove the top skin of the drumsticks, cut into 3" pieces and soak in water for 5 minutes. Remove from water and cook the drumsticks in 1 ½ cups of water, salt and jaggery.


Grind together the masala ingredients to a fine paste, then add the coconut and grind coarsely. Add the masala to the cooked drumsticks. Cook on slow fire for 10-15 minutes. Season with oil, mustard seeds, curry leaves, urad dhal and garlic.


Note: The same curry can be prepared with Breadfruit (Diu-Gujje)

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Title: Muska Sango Sukhem (Drumstick Dry Curry)

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