Guldamba - Drumstick Coconut Curry
(Drumsticks simmered in creamy coconut gravy made using Indian spices)
I find curries cosy, delicious, and satisfying. This drumstick curry is no exception! This is a Maharashtrian dish, and we call it ‘Shevgyachya Shengancha Guldamba (शेवग्याच्या शेंगांचं गुळडांब)’ in the Marathi language.
This curry is served with steamed rice and lots of ghee on it. Try this recipe and let me know how you like it!
RECIPE VIDEO
3-4 drumsticks (सहजन / शेवग्याच्या शेंगा)
1 tbsp oil (तेल)
1 tsp mustard seeds (राई / मोहरी)
1/2 tbsp asafoetida (हींग)
7-8 fenugreek seeds (मेथी दाना /मेथी दाणा)
1 tsp green chilli paste (हरी मिर्च का पेस्ट / हिरवी मिरची ठेचून)
1/2 tsp turmeric powder (हल्दी पाउडर/हळद)
1/2 tsp red chilli powder (लाल मिर्च पाउडर/तिखट)
1/2 cup water (पानी/पाणी)
5 tbsp thin tamarind pulp (पानी मिलाकर पतला किया हुआ इमली का पल्प / पातळ केलेला चिंचेचा कोळ)
salt as per taste (नमक/ मीठ)
1 tbsp jaggery (गुड़ / गूळ)
1 tbsp gram flour (बेसन)
1.5 cups coconut milk (नारियल का दूध / नारळाचे दूध)
1/2 tbsp clarified butter (शुद्ध देसी घी / साजूक तूप)
1 tbsp coriander leaves chopped (कटे हुए हरी धनिया के पत्ते)
Method
Wash and pat dry the drumsticks. Cut them into 3-inch-long pieces as shown below-
Heat oil in a pan. When the oil gets hot, add mustard seeds and let them splutter.
Then add asafoetida, fenugreek seeds, green chilli paste, turmeric powder, and red chilli powder. Sauté on a low flame for 10-20 seconds.
Add the drumstick pieces and mix everything well.
Add 1/2 cup water, salt, jaggery and tamarind pulp to the pan. Stir it well to combine. Cover and cook the drumsticks till they are properly done (20-25 mins).
In a small bowl, make a smooth paste of gram flour by adding water to it. Mix thoroughly to get a smooth, lump-free paste. Add this paste to the pan.
Lower the flame and pour the coconut milk in, stirring continuously. Add some ghee on top and garnish with fresh coriander leaves.
GULDAMBA IS READY TO SERVE!!
SERVE HOT.
Notes -
To check whether the drumsticks are properly cooked inside and out, insert the tip of a knife in one of them. If the knife goes in easily, the drumsticks are cooked.
For the best flavour, use fresh coconut milk, though canned or powdered coconut milk works as well.
You can adjust the amount of red chilli powder as per your taste.
For a deeper flavour, prepare the curry a few hours in advance. Let it rest for 3–4 hours, then reheat before serving—this allows the spices to mature beautifully.
Guldamba (शेवग्याच्या शेंगांचं गुळडांब)
Drumsticks in coconut curry recipe.
Ingredients
- 3/4 drumsticks (सहजन / शेवग्याच्या शेंगा)
- 1 tbsp oil (तेल)
- 1 tsp mustard seeds (राई / मोहरी)
- 1/2 tbsp asafoetida (हींग)
- 7-8 fenugreek seeds (मेथी दाना /मेथी दाणा)
- 1 tsp green chilli paste (हरी मिर्च का पेस्ट / हिरवी मिरची ठेचून)
- 1/2 tsp turmeric powder (हल्दी पाउडर/हळद)
- 1/2 tsp red chilli powder (लाल मिर्च पाउडर/तिखट)
- 1/2 cup water (पानी/पाणी)
- 5 tbsp thin tamarind pulp (पानी मिलाकर पतला किया हुआ इमली का पल्प / पातळ केलेला चिंचेचा कोळ)
- salt as per taste (नमक/ मीठ)
- 1 tbsp jaggery (गुड़ / गूळ)
- 1 tbsp gram flour (बेसन)
- 1.5 cups coconut milk (नारियल का दूध / नारळाचे दूध)
- 1/2 tbsp clarified butter (शुद्ध देसी घी / साजूक तूप)
- 1 tbsp coriander leaves chopped (कटे हुए हरी धनिया के पत्ते)
Method
- Wash and pat dry the drumsticks. Cut them into 3-inch-long pieces.
- Heat oil in a pan. When the oil gets hot, add mustard seeds and let them splutter.
- Then add asafoetida, fenugreek seeds, green chilli paste, turmeric powder, and red chilli powder. Sauté on a low flame for 10-20 seconds.
- Add the drumstick pieces and mix everything well.
- Add 1/2 cup water, salt, jaggery and tamarind pulp to the pan. Stir it well to combine. Cover and cook the drumsticks till they are properly done (20-25 mins).
- In a small bowl, make a smooth paste of gram flour by adding water to it. Mix thoroughly to get a smooth, lump-free paste. Add this paste to the pan.
- Lower the flame and pour the coconut milk into the pan, stirring continuously. Add some ghee on top and garnish with fresh coriander leaves.
Notes
- To check whether the drumsticks are properly cooked inside and out, insert the tip of a knife in one of them. If the knife goes in easily, the drumsticks are cooked.
- For the best flavour, use fresh coconut milk, though canned or powdered coconut milk works as well.
- You can adjust the amount of red chilli powder as per your taste.
- For a deeper flavour, prepare the curry a few hours in advance. Let it rest for 3–4 hours, then reheat before serving—this allows the spices to mature beautifully.
Calcium-rich healthy drumstick curry recipe.
Did you make this recipe?
Kindly let me know in the comments section below and tag @everythingWOW. on YouTube.