Drumstick Rasam Recipe

Also known as: Drumstick Soup, Muringakaya Rasam, Muringakka Rasam, Murungakai Rasam,
Munakaya Charu, Mulakkada Chaaru, Nuggekai Saaru, Sahjan Ki Phali Rasam

Ingredients for making Drumstick Rasam

  • Drumsticks (Muringakaya, Shingh phali), long – 1 no
  • Tamarind Pulp (Puli, Imli) – 1 tbsp
  • Red Gram (Thuvaram Parippu, Toor Dal, Arhar Dhal) – 3 tbsp
  • Turmeric Powder (Manjal Podi, Haldi Powder) – 1/4 tsp
  • Peppercorns (Kurumulagu, Kaali Mirch Powder) – 5 nos
  • Coriander Seeds (Malli Podi, Sukha Dhania Powder) – 1 tsp
  • Split Bengal Gram (Pottu Kadala, Channa Dal) – 2 tsp
  • Garlic (Veluthulli, Lahsun) – 3 to 4 cloves
  • Tomatoes (Thakaali, Tamatar), quatered – 1 no
  • Salt to taste
  • Asafoetida (Kayam, Heeng) – A pinch
  • Curry Leaves (Karriveppila, Kadi Patta) – 1 stalk
  • Mustard Seeds (Kadugu, Rai) – 1/4 tsp
  • Dry Red Chillies (Unakka Mulagu, Sukha Lal Mirch)- 5 nos
  • Cumin Seeds (Jeeragam, Jeera) – 1 tsp
  • Oil or Ghee – 1 tsp
  • Coriander Leaves (Malliyila, Dhania Patta), chopped – 1 tbsp

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Steps for making Drumstick Rasam

  1. Wash red grams under running water thoroughly. Pressure cook the dal with water and 1/4 tsp of turmeric powder until the dal cooks competely. Keep it aside and let the pressure release naturally.
  2. Heat Oil or Ghee in a pan; fry peppercorns, coriander seeds, bengal gram, crushed garlic and half of the dry red chillies. Allow the spices to cool, then grind them into a fine powder. Keep it aside.
  3. Select well grown but tender Drumsticks. Cut them into 3 inch pieces. In a vessel add the chopped drumstick and pour in enough water to cover the drumsticks. Add a pinch of turmeric powder and cook covered till it is done.
  4. To make tamarind water, mix the Tamarind Pulp with 2 cups of water. Add in salt, asafoetida and chopped tomatoes and mix well. Transfer this solution to the vessel containing cooked drumsticks. Close the lid and let it boil.
  5. Add the above-prepared ground spices and the cooked red grams to the boiling tamarind water. Let it simmer for few minutes till you get the desired consistency.
  6. To make the tempering, first heat oil or ghee in a pan; add the mustard seeds and cumin seeds. Let them pop. Now add the remaining broken dry red chillies and curry leaves. Saute it and add this mixture to the rasam.
  7. Garnish the Drumstick Rasam with chopped Coriander Leaves.
  8. Drumstick Rasam is now ready to serve with rice.
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