1. Cut the drumsticks into 5 cm long pieces and cook in water or stock till soft.
2. Strain and reserve the liquid.
3. Cool the drumsticks and scoop out the flesh and tender seeds with a spoon.
4. Heat the butter and lightly fry the onions and curry leaves.
5. Add the reserved liquid and simmer for 5 minutes.
6. Add the drumstick pulp, salt and pepper.
7. Mix the corn flour with milk and add to the simmering soup.
8. Let it boil and simmer for 2 more minutes. Serve hot.

Serves: 4-6