Attinkaral Kari - Spicy Coconut Curry with Drumsticks

Ingredients

• 4 drumsticks, cut into 2-inch pieces 4 drumsticks, cut into 2-inch pieces
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, pureed 2 tomatoes, pureed
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 cup coconut milk 1 cup coconut milk
• Salt to taste Salt to taste
• Fresh cilantro leaves for garnish Fresh cilantro leaves for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 12g, 9g
• Carbohydrates (total, sugars): 15g, 6g
• Protein: 4g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Heat vegetable oil in a large pan over medium heat. Add mustard seeds and cumin seeds. Allow them to splutter.
2. 2.
   Add chopped onions and sauté until golden brown.
3. 3.
   Add minced garlic, grated ginger, and slit green chilies. Sauté for a minute.
4. 4.
   Add the tomato puree and cook until the oil separates from the mixture.
5. 5.
   Add turmeric powder, red chili powder, and coriander powder. Mix well.
6. 6.
   Add the drumstick pieces and coat them with the spice mixture.
7. 7.
   Pour in the coconut milk and season with salt. Stir gently to combine.
8. 8.
   Cover the pan and simmer for 15-20 minutes, or until the drumsticks are tender.
9. 9.
   Garnish with fresh cilantro leaves before serving.

Treat your ingredients with care...

• Drumsticks — Choose fresh drumsticks that are firm and green in color. Remove the tough outer skin before cutting them into pieces to ensure a tender texture in the curry.

Tips & Tricks

• For an extra kick of heat, add a pinch of garam masala or a few crushed dried red chilies to the curry.
• If you prefer a milder flavor, reduce the amount of red chili powder and green chilies.
• To enhance the creaminess, you can add a tablespoon of cashew paste or coconut cream to the curry.
• Serve the Attinkaral Kari with steamed rice, coconut rice, or any Indian bread of your choice.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Serve the Attinkaral Kari hot with steamed rice or Indian breads like roti or naan. Garnish with fresh cilantro leaves for a burst of freshness.

Presentation advice

Present the Attinkaral Kari in a traditional Indian serving bowl or plate. Sprinkle some additional red chili powder and garnish with a sprig of curry leaves for an appealing touch.