Hot and Sour Drumstick Curry with Cabbage Palya

I’ve completely gotten into this mode of cooking a proper vegetarian meal every night this week. Thankfully I had the ground coconut masala and cooked tur dal in the fridge already. All I needed to do was cook the vegetables and bring it together with the dal and masala. The cabbage palya barely took 7-8 minutes to cook, so it wasn’t an elaborate process.


The drumstick curry

Yield: Enough for 4 people


Drumstick - 2 medium ones cut into 2 inch pieces

Red shallots (sambar onions) - 7-8

Tomato - 1 quartered

Masala - 3 tbsp of previously ground masala + 3 dried red chillies + 3 cloves garlic + 1 tsp tamarind pulp all ground together

Cooked tur dal - 1/2 cup

Jaggery - 1 tbsp crushed

Chilly powder - 1 tsp

Tamarind pulp water - 1/4 cup

Coriander leaves for garnish

Salt - to taste


Ghee/oil - 1 tbsp

Mustard seeds - 1 tsp

Urad dal - 1 tsp

Curry leaves - 2 sprigs



Cook drumsticks in water for 6-7 minutes or till it's slightly soft when you poke it with a fork/knife (I didn't know how else to check) and keep aside with the water it was cooked in.

Heat oil/ghee and add all the ingredients for tempering and let them splutter.

Now add the tamarind water and let it come to a boil for about 3-4 mins.

Add the masala and dal along with tomatoes and shallots. Let this bubble on medium heat for 5 minutes.

Add the drumsticks, salt and chilly powder.

Take it off the heat and garnish with coriander leaves.

The cabbage palya


Cabbage - 1 small, shredded

Oil - 2 tbsp

Mustard seeds - 1 tbsp

Channa dal - 1 tsp

Curry leaves - 1 sprig

Chilly powder - 1 tsp

Turmeric - 1-2 tsp (depending on how you like it)

Salt - to taste


Heat oil and add mustard seeds, channa dal and curry leaves. Let them splutter.

Add the turmeric and chilly powder.

Add cabbage and stir well.

Add salt and cook for 5 minutes. I like mine slightly on the crunchier side. If you want it to be cooked though completely cook it longer.

I served the curry and cabbage with rice and a side of yoghurt and mango pickle.


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