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
Steps for making Drumstick Rasam
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Garnish the Drumstick Rasam with chopped Coriander Leaves.
- Drumstick Rasam is now ready to serve with rice.