Drumstick Raita Recipe | Murungakkai Pachadi | Pondicherry Style

1. Bring salted water to a boil in a medium saucepan over high heat. Toss in drumsticks and boil, covered, for about 4 minutes. Remove from heat, drain, and set aside to cool.
    
2. Once cool enough to handle, slit the drumstick pieces through the center lengthwise, and using a knife or spoon, scrape the pulp out into a bowl. Discard the tough skin.
    
3. Place a medium kadhai or wok on medium heat; add oil. Once hot, but not smoking, slide in onions, vadavam, and curry leaves. Cook, stirring, till lightly browned, 4 to 5 minutes. Sprinkle in a few drops of water and reduce the heat if you feel that the mixture will catch at the bottom of the kadhai.
    
4. Add drumstick pulp and stir to mix well. Toss in salt and green chillies. Reduce heat to low and cook for about 3 minutes, stirring to ensure the mixture does not catch at the bottom of the kadhai. Cover and cook for an additional 2 minutes.
    
5. Remove from heat and transfer to another bowl. Pour yogurt onto the drumstick mixture and mix well. Check seasoning and add more salt if needed.
    
6. Transfer to a serving bowl, garnish with fresh coriander leaves, and serve immediately if you prefer it warm, or chill in the refrigerator for 30 minutes before serving.

Cook’s Note: Vadavam is a masala made of garlic, shallots, and other aromatics and spices such as mustard seeds, fennel seeds, etc., along with castor oil. The masala is sun-dried, and the entire process takes over a month. It is used in the cuisines of Pondicherry and Tamil Nadu. Vadavam can be found in good Tamil grocery / spice stores.