Learn how to make Murungakkai Paya (Drumstick Paya) with a quick video tutorial and detailed step by step photos. This vegetarian paya is simple, comforting and pairs well with Appam, Idiyappam, Idli or Dosai.
Paya is one of those popular Tamil dishes known for its rich, slow-cooked flavors and comforting appeal. Traditionally made with meat, this Murungakkai Paya is my simple vegetarian take on the classic. To recreate that depth and richness, I used a combination of drumsticks (moringa pods) and potatoes. The drumsticks lend their distinctive aroma while the potatoes add a soft, creamy richness to the gravy.
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Its mildly spiced, comforting and comes together much more easily, making it perfect for everyday cooking. I served it with Godhuma Idiyappam, but it also pairs beautifully with soft idlis, dosai or appams. If you are looking to try a vegetarian version of paya or simply looking for a quick, flavorful side dish, this Drumstick Paya is definitely worth a try.
Key Ingredients
- Drumstick & Potato are the main ingredients for this recipe, adding the aroma & richness to the paya.
- Onions & Tomatoes form the base of the gravy.
- Whole Spices like Cinnamon, Cloves, Cardamom, Bay Leaf & Stone Flower (Kalpasi) are used for preparing the fresh masala and in the gravy.
- Fresh Masala paste is prepared using Coconut, Green Chilli, Cumin, Fennel, Pepper, Poppy Seeds, Cashews along with the whole spices.
- Fresh Curry Leaves add a distinctive flavor, which is quintessential for any Tamil recipe.
For full list of ingredients and exact measurements, check the recipe below.
Step by Step Instructions
In a blender add ½ cup coconut chopped, 1 green chilli, ¼ teaspoon black pepper, ¼ teaspoon cumin seeds, ½ teaspoon fennel seeds, 2 teaspoon poppy seeds (gasagasa), whole spices - 2 cloves, 1 cardamon, ½ cinnamon, small Kalpasi (stone flower) and 10 whole cashews.
Adding water as needed, grind into a smooth paste and set it aside.
In a claypot, heat 2 tablespoon peanut oil. Add 1 bay leaf, 2 cloves, 1 cardamom, ½ cinnamon and 1 green chilli slit.
Add 2 onions finely sliced and fry until translucent.
Next add 1 teaspoon ginger garlic paste and cook until the raw smell is gone.
Add 2 tomatoes sliced and cook them for 2-3 minutes.
Now add ⅓ cup finely chopped mint and cilantro, cook for another 2 minutes.
Add 10-12 drumstick pieces along with 1 potato chopped. Cook them for a few minutes.
Next add the freshly prepared masala, add water as needed along with salt for taste. Mix well.
Cook on low heat until it begins to boil. Cover and cook on low flame for 10-15 minutes until the vegetables are cooked and oil floats on top.
Give the paya a good mix every few minutes to prevent it from burning at the bottom and once oil separates, remove from heat.
Serve hot with idiyappam, idli, dosai or appams.
Recipe Notes
- Adjust the number of green chillies depending on the spice preference.
- This paya is typically thin and flowy. Add water as needed while cooking to get the desired consistency.
Top Tips
- Using clay pot - Cooking in a clay pot enhances the flavor and gives the paya a more traditional, authentic taste.
- Grind masala smooth - A smooth paste ensures a creamy, well-balanced gravy without grainy texture.
- Stir occasionally - Mix every few minutes while simmering to prevent sticking or burning at the bottom.
- Oil separation - Once you see oil floating on top, the paya is well cooked and the flavors have come together.
Substitutions & Variations
- Without poppy seeds - If poppy seeds are unavailable, you can skip them or increase the cashews slightly for added richness.
- Oil options - While peanut oil adds a nice flavor, you can substitute it with any unflavored seed oil or regular cooking oil too.
- Vegetable variations - You can add other vegetables like carrots and peas along with potatoes or skip all vegetables and make it as "Empty Paya" recipe too!
- Spice level - Adjust green chillies and black pepper based on your spice preference.
Storage & Serving Suggestions
Murungakkai Paya tastes best when served hot, paired with soft idiyappam, idli, dosai or appams. The light, flavorful gravy soaks beautifully into these, making every bite comforting and satisfying. Store any leftovers in an airtight container in the refrigerator for up to 2 days. The flavors tend to deepen as it rests, making it taste even better the next day. Reheat gently on the stovetop, adding a little water if needed to adjust the consistency.
Video Recipe
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📖 Recipe
Murungakkai Paya | Drumstick Paya
Equipment
- Clay Pot optional
- Blender
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
Masala Paste Ingredients
- ½ cup Coconut chopped
- 1 Green Chilli
- ¼ teaspoon Black Pepper
- ¼ teaspoon Cumin Seeds
- ½ teaspoon Fennel Seeds
- 2 Cloves
- 1 Cardamom
- ½ Cinnamon
- Small Stone Flower/Kalpasi
- 2 teaspoon Poppy Seeds
- 10 Whole Cashews
Main Ingredients
- 10-12 Drumstick Pieces Moringa Pods
- 1 Potato
- 2 Onions
- 2 Tomatoes
- 1 Bay Leaf
- 1 Cardamom
- 2 Cloves
- ½ Cinnamon
- 1 Green Chilli slit
- ⅓ cup Mint & Cilantro finely chopped
- 1 teaspoon Ginger Garlic Paste
- 2 tablespoon Peanut Oil
- 1 Sprig Curry Leaves
- Salt as needed
- Water as needed
Instructions
- In a blender add ½ cup Coconut chopped, 1 Green Chilli, ¼ teaspoon Black Pepper, ¼ teaspoon Cumin Seeds, ½ teaspoon Fennel Seeds, Small Stone Flower/Kalpasi (gasagasa), whole spices - 2 Cloves, 1 Cardamom, ½ Cinnamon, Small Stone Flower/Kalpasi and 10 Whole Cashews.
- Adding Water as needed, grind into a smooth paste and set it aside.
- In a claypot, heat 2 tablespoon Peanut Oil. Add 1 Bay Leaf, 2 Cloves, 1 Cardamom, ½ Cinnamon and 1 Green Chilli slit.
- Add 2 Onions finely sliced and fry until translucent.
- Next add 1 teaspoon Ginger Garlic Paste and cook until the raw smell is gone.
- Add 2 Tomatoes sliced and cook them for 2-3 minutes.
- Now add ⅓ cup Mint & Cilantro, cook for another 2 minutes.
- Add 10-12 Drumstick Pieces along with 1 Potato chopped. Cook them for a few minutes.
- Next add the freshly prepared masala, add water as needed along with Salt as needed for taste. Mix well.
- Cook on low heat until it begins to boil. Cover and cook on low flame for 10-15 minutes until the vegetables are cooked and oil floats on top.
- Give the paya a good mix every few minutes to prevent it from burning at the bottom and once oil separates, remove from heat.
- Serve hot with idiyappam, idli, dosai or appams.
Video
Notes
- Adjust the number of green chillies depending on the spice preference.
- This paya is typically thin and flowy. Add water as needed while cooking to get the desired consistency.
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