Steam the drumstick in a pressure cooker with 2 tablespoons of water until two whistles sound. Immediately release the pressure to preserve the color and prevent overcooking. Set aside.

Grind the coconut, raw rice, cumin seeds, coriander seeds, and red chillies into a smooth paste, adding warm water to aid grinding.

In a saucepan, combine the yogurt, coconut mixture, and cooked drumstick. Bring to a brisk boil, then remove from heat.

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

Add mustard seeds and allow them to crackle.

Stir in the curry leaves and remove from heat.

Pour the tempering over the Murungakkai Mor Kuzhambu.

Serve hot with Chepakizhangu Roast and steamed rice.