This is another Jaffna or Northeast favorite. I have only ever eaten it at our friend’s parental home in Mullaitivu situated in the Northeast region of Sri Lanka. I would rate this preparation the best recipe for drumsticks.

Drumsticks are the fruit pods of the Moringa oleifera tree commonly called moringa (EN), murunga (SIN), murungai (TAM), mallungay (TAG). Incidentally, the Latin name Moringa originated from the Tamil word murangai. Most parts of the tree are eaten and are highly valued for their nutritional and medicinal properties. In recent years, moringa leaves have achieved a superfood status, once again proving what our ancestors have already known for many, many generations.

Ingredients

• 3 large drumsticks
• 1 onion cut into thick wedges
• 4-5 cloves garlic pealed and whole
• 1 sprig curry leaf
• 1¹/₂ tbsp Jaffna curry powder
• ¹/₂ tsp mustard seeds
• ¹/₂ tsp fennel seeds
• ¹/₂ tsp cumin seeds
• 1 tbsp tamarind pulp dissolved in about 100ml water
• 250ml thin coconut milk
• 250ml thick coconut milk
• Salt to taste
• Oil for frying

Method

Cut and clean (I will deal with this in a future blog) drumsticks into short sections. Lightly pound the sections, they will come apart in 3 pieces. Cut each piece in half lengthwise (if your pods are thin and less meaty, skip this step). Fry the drumstick, onions, and garlic separately and set aside.

Heat a little oil in a pan, or clay pot. Add mustard seed, when they pop, add the fennel and cumin seeds, and curry leaves. Fry about a minute. Add the tamarind liquid, thin coconut milk, curry powder, salt and cook covered on high for about 7 mins.

Add thick coconut milk and cook on high for 1 min stirring constantly. Now add the fried ingredients. Cook on low for 1-2 minutes stirring well. Adjust salt if needed.

Bonus Info
The moringa tree is highly susceptible to attack by the caterpillars of the snout moth Noorda blitealis... a memory from my childhood that still sends shivers down my spine today!