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Drumstick Rasam
Drumstick rasam is a tangy version of rasam made with drumsticks.
Prep Time
30
minutes
mins
Cook Time
20
minutes
mins
Total Time
50
minutes
mins
Course:
Main Course
Cuisine:
South Indian
Servings:
3
to 4
Author:
Dassana Amit
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.