Drumstick Rasam Recipe | Murungakkai Rasam Recipe
Spicy, Tangy and Tasty
South Indian meals never complete without the Rasam. Drumstick Rasam is an unique rasam variety. We use freshly ground spice powder, tomato and importantly drumstick to make this rasam. This rasam will be spicy, sour and very tasty.
Rasam is an integral part of the lunch menu in most of our kitchen. Rasam is a thin lentil based gravy which has tamarind as a base with tomatos and other spices. We usually add Drumstick in Sambar/Kuzhambu, but adding Drumstick in the Rasam is something not very common. In that way, this rasam is very unique where we are adding the drumstick pulp to the rasam. The aroma of cooked drumstick with freshly ground spices and tempering is very soothing and treat to our taste buds. For a change you may want to try this rasam and I am very positive that your family will like it.
Some of the key tips to make Murungakkai Rasam (Drumstick Rasam)
- Cooking of Drumstick – As you might already aware, Drumstick won’t get cooked in the tamarind water. Cook the Drumstick well before adding the tamarind water.
- Choosing Drumstick – Drumstick Rasam taste and flavor is coming form the drumstick flesh. Choose tender and long drumstick which has more flesh. To extract the drumstick flush, it has to be cooked nicely. I recommend to pressure cook it along with the dal. You can cook them in the stove top also. Once fully cooked, remove the flesh carefully using a spoon . You can use the frozen drumstick as well.
- Adding Tomato Puree – I prefer this Rasam to have the dominant flavor of Drumstick, hence i didn’t add tomato puree. But you can always puree the tomato and add it to the Rasam. This gives nice texture, color and also taste to the Rasam
- Use freshly ground Masala – I always recommend to add freshly ground Rasam Masala. But you can also use the readymade Rasam Powder.
- Cooked Toor Dal – For any Rasam, the dal needs to be cooked completely. We should be able to mash the cooked dal easily with the ladle. If it’s not cooked, then we don’t get the full flavor of the dal in the Rasam
- Garnish with Ghee – Ghee add excellent flavor to the Rasam. For frying and tempering, ghee is recommended (instead of cooking oil).
- Adding Coriander Leaves – Use Coriander leaves with stems for garnishing. Stems are crunchy and add very nice taste and flavor to the Rasam
You can also try:
Recipe card to make Drumstick Rasam (Murungakkai Rasam)
Murungaikai Rasam | Drumstick Rasam
Equipments Needed
- Heavy Bottomed Pan
- Mixer Grinder
Servings: 5 people
Calories: 63kcal
South Indian meals never complete without the Rasam. Drumstick Rasam is an unique rasam variety. We use freshly ground spice powder, tomato and importantly drumstick to make this rasam. This rasam will be spicy, sour and very tasty.
Print Recipe
Ingredients
- 1 gooseberry size Tamarind (or 1 tbsp Tamarind paste)
- 3 nos Drumstick About 15, 2" pieces
- 2 tbsp Toor Dal (Pigeon pea)
- 1 pinch Asafoetida (Asafetida / Hing)
- 1.5 tsp Salt (adjust to your taste)
For making Fresh Rasam Powder
- 1 tsp Ghee (Clarified butter)
- 2 tsp Coriander seeds
- 2 tsp Toor Dal (Pigeon pea)
- 1 tsp Peppercorns
- 1 nos Red Chili
- ½ tsp Cumin Seeds
For Tempering
- 1 tsp Mustard seeds
- 1 nos Tomato
- few Curry leaves
- 1 tsp Ghee (Clarified butter) (or cooking oil)
Instructions
Preparation
- Soak the tamarind in water and extract the Juice
- Wash and Chop the Drumstick to 2″ pieces. Also chop the tomato into smaller pieces and keep it aside.
Cooking the Dal and Drumsticks
- Pressure cook half of the drumstick pieces (about 7-8) along with toor dal over 3-4 whistels.
- Once the pressure is released, mash the dal nicely. Also using a spoon, remove the pulp of the drumstick. Keep them aside.
Making of fresh Rasam Powder
- Heat a pan, add ghee and add the grinding ingredients (Toor dal, Coriander seeds, Red Chili, Peppercorns) except cumin seeds and fry it till the dal turns golden brown color. Remove the fried ingredients from flame and add it to mixer and also add cumin seeds
- Grind the ingredients to a fine powder and keep it aside.
Start making the Rasam
- In a sauce pan add a cup of water. Add the remaining pieces of the drumstick and allow them to cook.
- Add the tamarind juice to a vessel along with salt, curry leaves and hing. When the tamarind extract is getting cooked, add the cooked drumstick pulp.
- Allow the rasam to boil till the raw smell of the tamarind goes off.
- Add mashed dal and mix well. Adjust the consistency by adding 2 cups of water. Keep in low-medium flame and allow in flame for another 5 minutes.
- Finally add the freshly ground rasam powder and mix well. When the rasam gets the froth, remove from flame
Tempering
- Heat another pan, add ghee and add mustard seeds and when the mustard seeds starts to sputter, add curry leaves and chopped tomatoes and saute the tomatoes till they are cooked and then add it to the rasam.
- Garnish it with coriander leaves and serve hot with rice. The yummy and spicy Drumstick rasam is ready to serve
Notes
- You can use the readily available Rasam Powder instead of making the fresh rasam powder. But freshly ground rasam powder makes lot of difference.
- Drumsticks won't cook in the Tamarind water. Please ensure that the Drumsticks are fully cooked before adding the Tamarind Water
- You can also puree a Tomato and add it to bring nice color and taste.
Nutritional Info
Nutrition Facts
Murungaikai Rasam | Drumstick Rasam
Amount Per Serving (1 cup)
Calories 63
Calories from Fat 28
% Daily Value*
Fat 3.1g5%
Saturated Fat 1.4g9%
Cholesterol 5.4mg2%
Sodium 12mg1%
Potassium 470mg13%
Carbohydrates 8.5g3%
Fiber 2.7g11%
Sugar 4.9g5%
Protein 2.2g4%
* Percent Daily Values are based on a 2000 calorie diet.
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Method to make Drumstick Rasam with step by step pictures :
- Soak the tamarind in water and extract the juice
- Wash and Chop the Drumstick to 2″ pieces. Also chop the tomato into smaller pieces and keep it aside.
-
Pressure cook half of the drumstick pieces (about 7-8) along with toor dal over 3-4 whistles.
- Once the pressure is released, mash the dal nicely. Also using a spoon, remove the pulp of the drumstick. Keep them aside.
- Heat a pan, add ghee and add the grinding ingredients except cumin seedsand fry it till the dal turns golden brown color. Remove the fried ingredients from flame and add it to mixer and also add cumin seeds
- Grind the ingredients to a fine powder and keep it aside.
- Add the rest of the uncooked drumstick pieces to a sauce pan and add water and allow them to cook.
- When the drumstick pieces are fully cooked, add the tamarind juice to a vessel along with salt, curry leaves and hing.
- Allow the rasam to boil till the raw smell of the tamarind goes off. Add mashed dal, cooked drumstick pulp and mix well . Add 2 cups of water and keep in low flame and allow in flame for another 5 minutes. Finally add the ground powder and mix well and when the rasam gets the froth, remove from flame.
- Heat another pan, add ghee and add mustard seeds and when the mustard seeds starts to sputter, add curry leaves and chopped tomatoes and saute the tomatoes till they are cooked and then add it to the rasam.
- Garnish it with coriander leaves and serve hot with rice
- The yummy and spicy Drumstick rasam is ready to serve
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(Visited 13,412 times, 5 visits today)
very different and refreshing rasam. love the addition of tomato in tadka.
My daughter loves murungakai.. my weekend menu decided. Thank you for all the authentic bhramin recpies.
Today I made this rasam…everyone in my family liked it..I got appreciation only because of u mam….thank u for sharing this recipe.
Thank you very much for your wonderful and tasty Recipes. I made rasam today came out very well. Adding drumstick pulp is a added flavour. Thank you.
So happy to hear. Thanks for trying. Humble thanks