drumstick rasam, how to make drumstick rasam recipe | rasam recipes

drumstick-rasam1

drumstick rasam – is one more variation of making rasam with veggies.

i often use drumsticks in the meals i make at home. i add these healthy veggie in dal, sambar, avial or make rasam from them. also i make drumstick sabzi or stir fries.  in case you are wondering what are drumsticks, you can see them in the first pic. the tender long green pods of moringa oleifera.

rasam is a soup like appetizer or drink made in south india. more about rasam on this tamarind rasam post.

this drumstick rasam has a base of tomato with tamarind.  you can also make the rasam with tamarind only. rasam powder is added in this one. in the absence of rasam powder, this is a no onion and no garlic rasam recipe too.

the rasam is tangy and slightly sweet due to the addition of jaggery warmed with spices and the flavor of drumsticks. i had made this rasam to go along with some medu vada and rice. you can just have the rasam plain too.

drumstick rasam recipe

if you are looking for similar recipes then do check goan dal with drumsticks, dal rasampepper cumin rasam, tomato rasam, rasam recipe without rasam powder and drumstick curry.

drumstick rasam recipe below:

drumstick rasam
 
PREP TIME
COOK TIME
TOTAL TIME
 
drumstick rasam - a tangy version of rasam made with drumsticks.
AUTHOR:
RECIPE TYPE: main
CUISINE: south indian
SERVES: 3-4
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
  • 2 drumsticks, rinsed, peeled and chopped 3 to 4 inches long
  • 2 medium sized ripe tomatoes - pureed, approx 1 cup tomato puree
  • 1 tbsp seedless tamarind soaked in ½ cup water for 30 minutes
  • 1.5 to 2 cups water - adjust as required
  • 2 to 3 tsp rasam powder
  • 1 or 2 tsp jaggery or as required
  • ½ tsp turmeric powder/haldi
  • ¼ or ½ tsp red chili powder
  • ¼ cup chopped coriander leaves
for tempering
  • 1 tsp mustard
  • 1 tsp cumin
  • 1 tsp urad dal (optional)
  • ¼ tsp fenugreek/methi
  • 2 dry red chilies, whole or halved and deseeded
  • a pinch of asafoetida/hing
  • 1 sprig curry leaves/ kadi patta
  • 1 to 1.5 tbsp oil
INSTRUCTIONS
  1. add the tomato puree, drumsticks, turmeric powder, red chili powder, 2 cups water in a pot or pan.
  2. bring to a boil and simmer till the drumsticks are cooked, uncovered.
  3. squeeze the tamarind pulp straight into the bowl of water.
  4. add the tamarind pulp, rasam powder, jaggery and salt. stir well.
  5. simmer for 5-6 minutes more or till the raw aroma of the tamarind goes away.
  6. in a small pan, heat oil. add the mustard and urad dal first.
  7. let the mustard seeds pop first and at the same time the urad dal would also start getting browned.
  8. now add the cumin and fry for a few seconds.
  9. add the dry red chilies, curry leaves, asafoetida and fry for some seconds.
  10. pour the tempering mixture in the the rasam. stir and mix in the coriander leaves.
  11. serve the drumstick rasam hot with rice or as an accompaniment with sambar.




{ 11 Responses }

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  1. Sandhya says

    I am afraid I dont see any drumsticks in the first pix.Am I missing some pics? Also, what do you mean it will be a no onion, no garlic recipe if I eliminate the rasam podi? I went to the tamarind rasam recipe and it says to add garlic, curry leaves and hing while tempering.Which is again confusing because in the list of ingredients for tempering, there was no mention of garlic anywhere…?

    • says

      the drumsticks are placed next to the rasam bowl. are you checking from mobile. in mobile the first pic does not show. well, i have not used any garlic or onion in this recipe, hence is no onion no garlic. ready rasam podi or rasam powder, does not have onion or garlic. the rasam powder made for tamarind rasam is homemade and hence have added garlic. for the tempering in tamarind rasam, garlic is optional and hence i have not added. but i will update the post. i hope your confusion is solved.

  2. jhanvi says

    is that green stick eaten ? my friend tells me that drumstick is added to curries as it leaves its juice in it and is removed while eating. i have no idea. its not very common in delhi

    • dassana says

      jhanvi, the tender flesh which is inside the drumstick is squeezed in the mouth and the outside green part is not eaten.

  3. Uma Ramanujam says

    Nice one Dassana. We prepare drumstick rasam in a similar way using freshly ground rasam masala and skip jaggery. Looks super good.