Let me, at the outset, clarify that by drumstick I mean the vegetable. It’s the pod from the moringa tree. Called Sajjan Ki Phali in Hindi and Murungakkai in Thamizh. While eating this excellent vegetable, the pod is cooked with the skin on. It is only when served that the pod is chewed upon and the inner flesh eaten. The skin of the pod is inedible and is discarded. Most of my friends in India and also the Far East already know this. This explanation is for my friends in other countries where the moringa pod is not readily available that I provide this explantion.
I never realised that this pod could be used to make a soup. But the ever amazing Tarla Dalal had posted the recipe for this. I, of course, avoided the use of ingredients like dairy butter and oil. Wherever suitable substitutes could be found, I gladly used.
The end result was such a wonderous soup that you could have knocked me down with a feather. Frankly, I must say that it is one of the best soups that I have tasted.
2 cups drumsticks, cut into 2″ pieces
1 tsp peanut butter
1/2 cup roughly chopped onions
1/2 cup roughly chopped potatoes
1/2 cup milk (any plant based milk)
Salt and pepper to taste
Heat the peanut butter in a pressure cooker
Add the drumsticks, potatoes and onions
Sauté on medium flame for 2 minutes
Add 2 cups water and mix well
Place the lid on and cook for 3 whistles
(You can also cook on a stove top till the potatoes are tender, but you may require a little more water)
Let the steam release naturally and open the lid
Transfer to a blender
Add the plant milk 1 1/2 cups water
Blend till smooth
Strain the mixture using a strainer
Transfer to a heavy bottomed vessel and add pepper and salt
Cook on medium flame for 3 minutes, stirring occasionally