Also known as:
Murungakai, Sahijan ki phalli.
The drumstick tree is grown mainly in semiarid, tropical, and subtropical areas. It grows best in dry sandy soil and tolerates poor soil, including coastal areas. It is the most common tree in India. The seed pods, even when cooked by boiling, remain particularly high in vitamin C and are also a good source of dietary fiber, potassium, magnesium and manganese. Its leaves, fruits, flowers, barks and seeds have medicinal values and are used in various manners in all dishes.
Commonly used in:
In South India, Sri Lanka and Java, it is used to prepare a variety of dishes by mixing with coconut, poppy seeds, and mustard or boiled until the drumsticks are semisoft and consumed directly without any extra processing or cooking. It is used in curries, sambars, kormas, and dals, although it is also used to add flavors, such as in ghee and soups. Tender drumstick leaves, finely chopped, are used as garnish for vegetable dishes and salads. In some regions, the flowers are gathered and cleansed to be cooked with besan to make pakoras.
Almost all parts of the drumstick tree have therapeutic value. The leaves are especially beneficial in the treatment of many ailments due to their various medicinal properties and their rich iron and calcium content. It helps to fight cold and flu, avoids infections, cures stomach ailments. It is also good for the bones and for pregnant women.
- main course
- light meals and snacks
- side dishes