Muringakka/Drumstick My style....

Take around four to five muringakka, and cut them to around 1 inch pieces. smear salt and turmeric and set aside.

 Slit around 20 shallots Length wise and keep aside.

 Now in a kadai heat 2 teaspoon coconut oil . bring down the flame, and saute one large onion cut length wise, once lightly sauted, switch off the gas, and add 2tsp chillipowder and about 1 ts kashmiri chilli powder( this is for colour).

 Let this onion chillimix cool fully. grind this after that.

Add this paste to the drumsticks and shallots we had kept aside. add salt to taste, and if required add about half cup water and cook on slow fire, with the lid on the cooking vessel or kadai ..whatever u use. I use a thick bottomed kadai.

When the drumsticks have becometender but not splt up, and water absorbed, add curry leaves and 2 spoon coconut oil.

 Remove the lid and after about 2 to 3 minutes remove from fire.

 Ur Muringakka Ullimolag Arachath is ready. u will need just that to have ur rice.