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1 1/2 c Thick coconut milk; (360 ml)
1 1/2 c Thin coconut milk; (360 ml.)
5 Onions; (250 g) sliced
A few sprigs curry leaves
12 Drumsticks; peeled and cut in 5-cm long pieces
4 tb Curry powder; (60 g.)
Ghee; for frying
6 Green chillies; slit
Salt to taste

Original recipe makes 4



HEAT ghee in a pan and fry the onions and green chillies for four minutes. Add the remaining ingredients, except the tamarind and thick coconut milk. Cook on low heat till the murunga (drumsticks) are tender. Extract tamarind pulp and add to the curry. Simmer for five minutes. Add the thick coconut milk and bring it to a boil. For a variation, you can substitute drumsticks with beans, bitter gourd, snake gourd, brinjals or potatoes. NOTES : (Drumstick Curry)

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