Drumstick is one of the many main ingredients for a high-quality sambar. As a South Indian of Tuluva ethnicity, I can vouch that we use this in our sambar compulsorily. Not sure about the other ethic groups in the east, however.
We eat it the same way! Though ours is a bit more watery and less spicy. Our Myanmar version also originated from southern India. The drumstick’s eaten quite commonly but I think the leaves are still underrated, even here. May be because of the taste? Although I like it’s taste in a simple savory soup.
Drumstick is one of the many main ingredients for a high-quality sambar. As a South Indian of Tuluva ethnicity, I can vouch that we use this in our sambar compulsorily. Not sure about the other ethic groups in the east, however.
We eat it the same way! Though ours is a bit more watery and less spicy. Our Myanmar version also originated from southern India. The drumstick’s eaten quite commonly but I think the leaves are still underrated, even here. May be because of the taste? Although I like it’s taste in a simple savory soup.