Boil 2 cups of water in a saucepan, add drumsticks, and cook until soft. Set aside.

Heat oil in a pan. Add dry red chilies, coriander seeds, fenugreek seeds, black urad dal, whole black pepper, cumin, tamarind paste, garlic, turmeric powder, and coconut. Cook for 2-3 minutes, then turn off the heat and let cool.

After cooling, add a little water and grind the mixture in a mixer grinder. Set aside.

Heat oil in a pan. Add mustard seeds, cumin seeds, curry leaves, and black urad dal. Cook until mustard seeds crackle and lentils turn golden.

Add onions and cook until soft.

Add boiled drumsticks, water, ground mixture, salt, and jaggery. Mix well.

Simmer on low heat for 10 minutes.

Turn off the heat, garnish with fresh cilantro, and serve hot with rice, salad, and papad.