Drumstick Pachadi

How to Prepare

1. Wash and cut the drumsticks into 2-inch pieces.
2. Pressure cook the drumsticks with 2 cups of water and a pinch of turmeric for 1 whistle.
3. Once cooled, scrape the pulp from the drumsticks using a spoon and discard the fibrous part.
4. In a blender, grind the scraped drumstick pulp, grated coconut, green chilies, and cumin seeds into a coarse paste. Add a little water if needed.
5. Transfer the paste to a bowl and mix with curd. Adjust salt to taste.
6. Heat oil in a small tempering pan. Add mustard seeds and let them splutter.
7. Add urad dal, dried red chilies, asafoetida, and curry leaves to the tempering pan. Fry until the dal turns golden.
8. Pour the tempering over the drumstick mixture and mix well.
9. Serve chilled or at room temperature with rice or as a side dish.