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Drumstick Rasam Recipe | Murungakkai Rasam

Drumstick Rasam Recipe with stepwise pictures. A flavourful rasam variation using drumstick vegetable, which adds a punch making it delicious!!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course / Soup
Cuisine: Indian (South Indian)
Servings: 4 to 6
Author: Padma


To boil drumsticks:

  • 2 Drumsticks plump and tender ones
  • ¼ teaspoon turmeric powder
  • ½ teaspoon red chilli powder
  • ¼ teaspoon salt

For the paste:

  • 3-4 Dry Red Chillies
  • 2 Teaspoons black pepper
  • 1 Teaspoon cumin seeds
  • 3 red chilies
  • 3 garlic pods unpeeled
  • 2 medium sized tomatoes
  • 2 tablespoons of chopped coriander
  • A sprig of curry leaves

Other Ingredients:

  • 1 Teaspoon vegetable oil
  • 1/2 Teaspoon mustard seeds
  • 1 Teaspoon cumin seeds
  • 1 to 2 Red chillies
  • A sprig of Curry leaves
  • A pinch of asafoetida
  • Gooseberry size Tamarind soaked in ½ cup water microwaved for a minute & extract juice
  • 2 to 3 cups water or more adjust accordingly to suit your taste
  • Required salt
  • 1 teaspoon powdered jaggery or sugar

For garnish:

  • 1 Tablespoon finely chopped coriander


Cooking drumsticks:

  • Wash and scrape the drumsticks, but remember not to peel it completely. With a knife just scrape off the skin a bit, gently. Cut them into sizes of two inches.
  • Transfer the drumstick pieces to a microwave safe bowl and add a cup of water. To this add turmeric powder and red chilli powder and microwave for 5 to 6 minutes or till the drumstick pieces are almost cooked.

For the paste:

  • Blend together black pepper, cumin seeds, red chillies and garlic pods to a coarse powder.
  • To this add cut tomato pieces, coriander and curry leaves and blend for a few seconds to a coarse puree and set aside.

Preparing rasam:

  • Heat oil in a vessel over medium heat and add mustard seeds, cumin seeds and dry red chillies.
  • Once the mustard seeds splutter, add in the boiled drumstick pieces and stir for a minute.
  • To this add in the ground tomato paste and sauté for 2 to 3 minutes till the raw smell goes off.
  • Add the tamarind pulp along with required amount of water, salt and jaggery/sugar.
  • Bring the contents to a boil over medium high heat. This may take around 10 to 12 minutes.
  • Allow it boil for another 2-3 minutes. Turn off the heat.
  • Serve with rice and any sides of your choice or papad!!...or enjoy it as a soup.