Drumstick rasam recipe is a flavorful variation to rasam using drumsticks. A South Indian meal feels incomplete without the humble rasam.
There are many variations to rasam and this drumstick rasam is one of my favorites. Drumsticks are also a very popular vegetable used in South Indian cuisine.
I love the aroma when drumsticks are cooked and when I have some available with me, I use them to make drumstick curry or sambar or this rasam.
Apart from the lovely flavor that they can add to a dish, drumsticks are a great source of calcium and vitamin C. If you are planning on preparing a different rasam, do try this easy drumstick rasam recipe.
Drumstick Rasam recipe
Category:Main
Cuisine:South Indian
Author:Jiya Jesh
Serves:2-3
Prep Time:10 mins
Cook Time:25 mins
Total Time:35 mins
A flavorful South Indian rasam recipe using drumsticks.
Ingredients
- 2 drumsticks / murungakkai
- 2 tbsp cooked toor dal / thuvaram paruppu / split pigeon pea
- 1 ripe tomato, medium-sized
- Gooseberry–sized tamarind
- 2-3 tsp rasam powder
- 1/4 tsp turmeric powder
- Coriander leaves for garnishing
- Salt to taste
- For Seasoning
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- A pinch of asafoetida
- A few curry leaves
- 2 dry red chillies
- 1 tsp oil / ghee
Instructions
- Chop drumsticks into 3 inch pieces.
- Parboil the chopped drumstick and keep aside.
- Chop the tomato into small pieces.
- Soak tamarind in 1/2 cup water for around 10 minutes.
- Extract tamarind pulp and set aside.
- Heat oil in a pan. Add mustard seeds.
- When mustard splutters, add cumin seeds, dry red chillies, asafoetida and curry leaves.
- Once cumin seeds crackle, add chopped tomatoes saute for a minute.
- Add parboiled drumsticks along with 3 cups water.
- Add tamarind extract, cooked toor dal, salt, rasam powder and turmeric powder and let it cook on medium heat.
- Once the rasam come to a boil remove from heat.
- Garnish with chopped coriander leaves.
- Drumstick rasam is ready to be served with rice.
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