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The Moringa pod is known as drumstick or saragwa or saragwe in India. In , it is used to prepare a variety of a It can be made into a variety of curry dishes by mixing with coconut, poppy seeds, and mustard. It can just be boiled until the drumsticks are semi-soft and consumed directly without any extra processing or cooking. It is used in  and , although it is also used to add flavor to cutlets, etc.nd is also . It is also preserved by and exported

Tender drumstick leaves, finely chopped, make an excellent garnish for any vegetable dishes, dals, sambars, salads, etc. One can use the same in place of or with coriander, as these leaves have high medicinal value. If the pulp has to be scraped out after cooking the sticks, then keep the pieces as long as 4 to 5 inches long. Also, do not scrape the skin before boiling. This will help to hold and scrape them more easily and with less mess. For drumstick sambar, follow the recipe for traditional sambar, adding boiled drumstick fingers, along with onions in the oil, while stir frying worldwide.

Drumstick dal is also a very tasty version of the traditional . Add some of the pulp to the boiled dal and hand beat it along with the dal before seasoning. This will give an unusual, novel flavor to this dal. In another variation, you may add pieces of boiled drumstick, including the water in which it was boiled, to the traditional while it is simmering. The pieces are delightful to chew on with the dal and rice. In addition to being known as Drumstick Dal, the South Indian version, which is a spiced lentil soup, is more popular by the name sambar or sambhar. Sambar is usually cooked with toor dal, drumsticks, and other locally grown vegetables. The spices used typically in this stew are turmeric, chili powder, and cumin, among others. It is eaten with rice just like the Drumstick dal.