drumstick rasam

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Drumstick rasam recipe with step by step photos. One more variation of making rasam with veggies. This is a tangy version of rasam made with drumsticks. Low fat and vegan recipe.

drumstick rasam

I often use drumsticks in the meals i make at home. I add these healthy veggies in dal, sambar, avial or make rasam from them. 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.

The drumstick 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.

How to make drumstick rasam

1. Soak 1 tablespoon seedless tamarind in ½ cup water for 30 minutes.

drumstick rasam recipe

2. Rinse 2 drumsticks. Then peel and chop them lengthwise into 1.5 to 2 inch long pieces.

drumstick rasam recipe
3. Measure and keep all the ingredients ready for the rasam.

drumstick rasam recipe

4. Chop 2 medium-sized tomatoes into the blender.

drumstick rasam recipe

5. Blend till its pureed.

drumstick rasam recipe

6. Add the tomato puree to a pot or pan.

drumstick rasam recipe

7. Next add 2 whole drumsticks which are chopped lengthwise.

drumstick rasam recipe

8. Add ½ teaspoon turmeric powder and ¼ to ½ teaspoon red chili powder.

drumstick rasam recipe

9. Now add 2 cups water in a pot or pan or as required.

drumstick rasam recipe

10. Bring to a boil and simmer till the drumsticks are cooked, uncovered.

drumstick rasam recipe

11. Squeeze the tamarind pulp straight into the bowl of water.

drumstick rasam recipe

12. Add the tamarind pulp.

drumstick rasam recipe

13. Also add 2 to 3 teaspoons rasam powder and 1 to 2 teaspoon grated jaggery.

drumstick rasam recipe

14. Add salt as required.

drumstick rasam recipe

15. Stir well.

drumstick rasam recipe

16. Simmer for 5-6 minutes more or till the raw aroma of the tamarind goes away.

drumstick rasam recipe

Making tempering for drumstick rasam

17. Meanwhile measure and keep all the spices ready for the tempering.

drumstick rasam recipe

18. In a small pan, heat 1 to 1.5 tablespoon oil. Add 1 teaspoon mustard seeds and 1 teaspoon urad dal first. Let the mustard seeds pop first and at the same time, the urad dal would also start getting browned.

drumstick rasam recipe

19. Now add 1 teaspoon cumin seeds and fry for a few seconds.

drumstick rasam recipe

20. Add 2 dry red chilies, ¼ teaspoon fenugreek seeds, 1 sprig of curry leaves, 1 pinch of asafoetida (hing) and fry for some seconds.

drumstick rasam recipe

21. Pour the tempering mixture in the drumstick rasam.

drumstick rasam recipe

22. Stir and add ¼ cup coriander leaves. Mix one last time.

drumstick rasam recipe

Serve the Drumstick rasam hot with rice or as an accompaniment with sambar.

drumstick rasam recipe
More Rasam varieties

  1. Tomato rasam
  2. Rasam recipe
  3. Pepper rasam
  4. Garlic rasam
  5. Beetroot rasam

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drumstick rasam recipe

Drumstick Rasam

5 from 2 votes
Drumstick rasam is a tangy version of rasam made with drumsticks.
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins

Cuisine South Indian
Course: Main Course

Servings 3 to 4
Units

Ingredients

main ingredients

  • 2 drumsticks, rinsed, peeled and chopped into 1.5 to 2 inch long pieces
  • 2 medium sized ripe tomatoes - pureed, approx 1 cup tomato puree
  • 1 tablespoon seedless tamarind, soaked in ½ cup water for 30 minutes
  • 1.5 to 2 cups water - adjust as required
  • 2 to 3 teaspoon rasam powder
  • 1 or 2 teaspoon jaggery or as required
  • ½ teaspoon turmeric powder
  • ¼ or ½ teaspoon red chili powder
  • ¼ cup coriander leaves, chopped (cilantro leaves)

for tempering

  • 1 teaspoon mustard
  • 1 teaspoon cumin
  • 1 teaspoon urad dal, optional
  • ¼ teaspoon fenugreek seeds (methi dana)
  • 2 dry red chilies, whole or halved and deseeded
  • 1 pinch asafoetida (hing)
  • 1 sprig curry leaves
  • 1 to 1.5 tablespoon oil

Instructions

  • Add the tomato puree, drumsticks, turmeric powder, red chili powder, 2 cups water in a pot or pan.
  • Bring to a boil and simmer till the drumsticks are cooked, uncovered.
  • Squeeze the tamarind pulp straight into the bowl of water.
  • Add the tamarind pulp, rasam powder, jaggery and salt. Stir well.
  • Simmer for 5-6 minutes more or till the raw aroma of the tamarind goes away.
  • In a small pan, heat oil. Add the mustard and urad dal first.
  • Let the mustard seeds pop first and at the same time the urad dal would also start getting browned.
  • Now add the cumin and fry for a few seconds.
  • Add the dry red chilies, curry leaves, asafoetida and fry for some seconds.
  • Pour the tempering mixture in the rasam. Stir and mix in the coriander leaves.
  • Serve the drumstick rasam hot with rice or as an accompaniment with sambar.

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Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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11 Comments

  1. 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 post 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…?

    1. 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. This looks like a comfort food. Rasam always is. I love drumsticks in sambhar but have tried them in anything else.. this looks like a fun way. 🙂

  3. 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

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

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