Steam the drumstick in a pressure cooker with 2 tablespoons of water for two whistles.

Release the pressure immediately to retain the green color and prevent overcooking. Set aside.

Grind coconut, raw rice, cumin seeds, coriander seeds, and red chillies into a smooth paste using warm water.

In a saucepan, combine the yogurt, coconut mixture, and cooked drumstick.

Bring to a brisk boil and then turn off the heat.

For the seasoning, heat coconut oil in a tadka pan over medium heat.

Add mustard seeds and allow them to crackle.

Stir in the curry leaves and turn off the heat.

Pour the seasoning over the Murungakkai Mor Kuzhambu and serve hot with rice.