This is a great soup for winters but I love having it on a rainy evening as well. The warmth and goodness that this soup brings is incredible. Like most of my recipes, you can alter the veggies to make your own versions. I made this with carrots and few beans, but it also tastes amazing with pumpkin and sweet potatoes as well.

COOKING TIME: 15 minutes


  1. Drumsticks – 4
  2. Carrots – 2
  3. Beans – 7-8
  4. Tomatoes – 2 large
  5. Onion – 1 medium
  6. Coconut Milk – ½ cup
  7. Ginger – 3 inch
  8. Garlic – 2 cloves
  9. Red Chilli – 1
  10. Curry leaves- a few (optional)
  11. Olive oil – for tempering
  12. Bay Leaf – 1
  13. Asafoetida – a pinch (optional)
  14. Mustard seeds – 1/4 teaspoon
  15. Water – 3 cups
  16. Black Pepper
  17. Salt – to taste


  1. Clean and cut the drumsticks into small size pieces of 4-5 inches in 2 cups and add in a pan to boil with a little salt.
  2. Squeeze the drumsticks to extract maximum pulp out of them and mix it with the water used for boiling and set aside.
  3. Add Olive oil in a pressure cooker or a heavy bottom pan and add bay leaf. Add chopped onion, ginger, garlic and a chili and allow them to cook and soften for 2 minutes or so.
  4. Roughly chop carrots and beans and add them to the pan and allow them to cook for 1-2 minutes.
  5. Add chopped tomatoes and salt to the mix and add a cup of water and bring the ingredients in the pan to a boil.
  6. Cool slightly and add the mixture into a blender after removing the bay leaf.
  7. Take a fresh pan and add oil and allow it to heat.
  8. Add mustard seeds. Once the seeds start to crackle, add asafoetida and curry leaves.
  9. Once the tempering is done, add the blended mixture to the pan.
  10. Add the drumsticks pulp and water mixture and coconut milk to it.
  11. Once it comes to a boil, add pepper and serve hot.