drumstick rasam recipe
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5 from 2 votes

drumstick rasam recipe

drumstick rasam recipe - a tangy version of rasam made with drumsticks.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: main course
Cuisine: south indian
Servings: 3 -4
Author: Dassana Amit


main ingredients for drumstick rasam:

  • 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 (haldi)
  • ¼ or ½ teaspoon red chili powder (lal mirch powder)
  • ¼ cup coriander leaves, chopped (dhania patta)

for tempering drumstick rasam:

  • 1 teaspoon mustard (rai)
  • 1 teaspoon cumin (jeera)
  • 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 (kadi patta)
  • 1 to 1.5 tablespoon oil


  • 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 the rasam. stir and mix in the coriander leaves.
  • serve the drumstick rasam hot with rice or as an accompaniment with sambar.