Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Drumstick pods, cut into short lengths | 380 g | Pungent, Bitter, Sweet · Heating |
 Peanuts, roasted and ground coarse | 65 g | Sweet, Astringent · Heating |
 Tomatoes, finely chopped | 180 g | Sour, Sweet · Heating |
 Coriander seeds, ground | 5 g | Astringent, Bitter, Sweet · Cooling |
 Cumin seeds, whole | 4 g | Pungent, Bitter · Heating |
 Peanut oil, for the pan | 20 g | Sweet · Heating |
 Turmeric, ground | 2 g | Bitter, Pungent, Astringent · Heating |
 Rock salt, finely ground | 4 g | Salty · Cooling |
| Water, freshly boiled | 520 g | Whole culinary ingredient |
Step-by-Step Preparation
- Heat 520 ml (about 2 1/4 cups) water until vigorously boiling, then lower it to a bare simmer beside the main pot for measured additions.
- Toast the cumin in peanut oil, add the drumstick lengths. Give the spices about 30 seconds before adding the larger pieces, then continue over low heat for 4–5 minutes, moving the pan often, until the raw aroma is gone.
- Turn them until their green skins brighten. Take 6–8 minutes over steady low heat, using the stated texture and aroma as the final guide.
- Stir in the chopped tomatoes, coriander, and turmeric. Keep the pan over moderate heat for 1–2 minutes after the final addition, folding from the bottom so the main pieces remain intact.
- Cover with hot water and simmer until the inner pulp softens. Keep the pot covered over steady low heat for 11–13 minutes; check once at the midpoint and continue until a thin knife slides through the largest piece without resistance.
- Thicken the remaining gravy with the coarse peanut meal, season. Leave the pan off the flame for 5 minutes, then taste and correct the final balance before serving at the stated temperature.
- Rest the kura so the pods absorb the sauce. Leave the pan off the flame for 6 minutes, then taste and correct the final balance before serving at the stated temperature.
- Rest Andhra Drumstick Peanut Kura for 3 minutes uncovered off the burner; turn the pieces once, check that no steam is softening the surface, and serve warm.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (original lacto-vegetarian recipe developed for the R3 regional and practical cooking collection)
A peanut-thickened tomato gravy clings well to fibrous drumstick pods Vata: serve it warm and add a little ghee if the meal feels dry. Pitta: replace half the tomato with bottle gourd and keep chilies out. Kapha: use a smaller portion and sharpen the seasoning with ginger or black pepper.
USDA Nutrition Facts for Andhra Drumstick Peanut Kura
| Nutrient | Per 100g | Per Serving (1 serving (295g)) |
|---|---|---|
| Energy (Calories) | 64 kcal | 189 kcal |
| Protein | 2.4 g | 7.0 g |
| Total Carbohydrates | 4.7 g | 13.9 g |
| Dietary Fiber | 1.9 g | 5.7 g |
| Total Sugars | 0.7 g | 2.0 g |
| Total Fat | 4.7 g | 13.7 g |
| Calcium | 24.1 mg | 71.1 mg |
| Iron | 0.80 mg | 2.36 mg |
| Magnesium | 28.9 mg | 85.1 mg |
| Phosphorus | 44.4 mg | 131.0 mg |
| Potassium | 238 mg | 703 mg |
| Sodium | 149 mg | 440 mg |
| Zinc | 0.40 mg | 1.18 mg |
| Copper | 0.11 mg | 0.33 mg |
| Manganese | 0.26 mg | 0.77 mg |
| Selenium | 0.8 µg | 2.2 µg |
| Vitamin C | 47.6 mg | 140.5 mg |
| Vitamin A (RAE) | 7.9 µg | 23.3 µg |
| Vitamin E | 1.15 mg | 3.39 mg |
| Vitamin K | 1.3 µg | 3.7 µg |
| Thiamin (Vitamin B1) | 0.06 mg | 0.18 mg |
| Riboflavin (Vitamin B2) | 0.04 mg | 0.11 mg |
| Niacin (Vitamin B3) | 0.98 mg | 2.90 mg |
| Vitamin B6 | 0.07 mg | 0.21 mg |
| Folate (DFE) | 29.7 µg | 87.7 µg |
| Choline | 4.1 mg | 12.0 mg |
