Kerala-Style Drumstick Curry

3-4 drumsticks, ends removed, cut into 3" lengths (about 20 lengths drumstick pods)
1/2 tsp turmeric powder
1 cup dried shredded coconut
2 1/4 tsp cumin seeds
2 serrano chiles, cut into chunks
2 Roma tomatoes, diced
2 tsp coconut oil
1 tsp black mustard seeds
2 dried red chiles
1 sprig curry leaves

Boil drumsticks with turmeric in salted water to cover for 10 minutes. Remove from heat. Drain water, leaving drumsticks in pot. Let water cool slightly before proceeding.

Combine grated coconut, cumin seeds and green chiles. In a bullet blender, grind to a smooth paste with 1 cup reserved water. Add to drumsticks, using any leftover water to rinse bullet blender (and adding that rinse water to drumsticks). Simmer 5-6 minutes. Add tomatoes; simmer an additional 2 minutes.

While drumsticks simmer the final 2 minutes, temper mustard seeds, chiles and curry leaves in coconut oil. Pour atop drumsticks. Serve with rice and dry side dishes. Serves 4.