👨‍🍳 Instructions

1. 1

   Prepare the drumsticks: Wash the drumsticks thoroughly. Peel off the tough outer skin using a peeler or a knife. Cut them into 3-4 inch pieces. If the pieces are too wide, cut them lengthwise.

   💡 Tip: Ensure all tough skin and strings are removed for a pleasant eating experience.
2. 2

   Sauté aromatics: Heat cooking oil in a pot or deep pan over medium heat. Add mustard seeds and let them splutter. Then add sliced onions, curry leaves, green chilies, and garlic cloves. Sauté until the onions are translucent and fragrant.

   💡 Tip: Bruising the curry leaves before adding them helps release more aroma.
3. 3

   Add spices and drumsticks: Add fenugreek seeds, turmeric powder, curry powder, and cinnamon stick to the pot. Stir and cook for about a minute until the spices are fragrant. Add the prepared drumstick pieces and stir to coat them with the spice mixture. Fry for 2-3 minutes.

   💡 Tip: Toasting the spices briefly enhances their flavor.
4. 4

   Simmer the curry: Pour in the thin coconut milk and add salt to taste. Bring the mixture to a gentle simmer. Cover the pot and cook for about 20-25 minutes, or until the drumsticks are tender but not mushy. Add more water if the curry becomes too thick.

   💡 Tip: Cooking on medium-low heat prevents the coconut milk from curdling.
5. 5

   Finish with thick coconut milk: Once the drumsticks are tender, stir in the thick coconut milk. Cook for another 5 minutes on low heat, stirring gently. Do not let the curry boil vigorously after adding the thick coconut milk.

   💡 Tip: Adding thick coconut milk at the end gives the curry a rich and creamy texture.
6. 6

   Serve: Taste and adjust salt if needed. Serve the Sri Lankan Drumstick and Vegetable Curry hot with steamed rice, roti, or string hoppers.

   💡 Tip: This curry pairs well with other Sri Lankan side dishes like dhal curry or pol sambol.