Drumstick – Toor Dal Masala Curry

This is my favourite drumstick curry I learned from amma. This curry goes well with steamed rice, idli and dosa.

Drumstick Masala Curry


Drumstick / Munagakaya: 3; cut into 1.5” pieces

Toor Dal: 1 cup

Tomato: 1; cubed

Onion: 1; roughly chopped

Turmeric Powder: 1/4 teaspoon

Grated Coconut: 1/4 cup

Coriander Powder: 1 tablespoon

Chilli Powder: 1 teaspoon (adjust as per taste)

Garlic: 3 – 4 flakes

Cloves: 4

Cinnamon: 1/2″ stick

Salt: as per taste

Mustard Seeds: 1 teaspoon

Asafoetida: 1 big pinch

Curry Leaves: 1 twig

Oil: 1 tablespoon


1. Grind coconut, garlic, coriander powder, chilli powder, turmeric powder, cloves, and cinnamon stick into a fine paste.

2. Pressure cook toor dal and tomato till dal is 3/4th cooked.

3. Add ground paste, chopped onion, drumstick pieces, salt and a cup of water to cooked toor dal. Combine well and cook on medium flame till the raw smell of masala is gone and drumstick is completely cooked.

4. Heat oil in a wok. Add mustard seeds and let them splutter. Add asafoetida and curry leaves. Saute till leaves turn crispy.

5. Add the tempering to the curry and combine well. Remove from heat and serve hot with steamed rice.


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