DRUMSTICK RASAM

Rasam is a thin lentil based gravy with spices and tomato with or without tamarind extract.In my house rasam is an integral part of the daily menu and is my comfort food as well.It is really wholesome and flavourful to have hot rasam on steamed rice with any curry and homemade ghee poured on top of the rice.I usually make Tomato Rasam or Jeera Rasam and on weekends Lemon Rasam Or Mysore Rasam.As it is a thin gravy or soup,it is light on the stomach yet filling.

Though I am fond of rasams ,I have not tried unique variety of rasams. I was thinking of the rare flavours that we don’t make at home,but have read about and seen on T.V. etc.So this Drumstick Rasam is one such special recipe which I wanted to post for long.This is one of those rasams which uses the drumstick which is otherwise used in sambhars and other gravies.The aromatic taste of cooked drumstick with temperings topped with ghee is so inviting to the eyes and taste buds.When you are in for for some mood to cook some good food to impress your family,try this recipe and you’ll be glad you did.See the recipe down below and enjoy it this weekend..

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Also check out my Rasam Varieties here.

Print Recipe

DRUMSTICK RASAM

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side dish

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south indian

Prep Time

10 minutes

Cook Time

10 minutes

Servings

cup

Ingredients

• 2 Drumstick
• Tamarind gooseberry -a shaped ball
• 1 Tomato
• 1/4 tsp Turmeric Powder
• 1/4 tsp Asafoetida
• 1/4 cup Tur Dal Cooked
• to taste Salt
• a few Coriander Leaves
• TO ROAST AND GRIND
• 1 tsp Tur Dal
• 1/2 tsp Coriander Seeds
• 1 Red Chilli
• 1/2 tsp Black Pepper
• 1/2 tsp Cumin
• TO TEMPER
• 1/2 tsp Mustard
• 1/2 tsp Cumin
• 1/2 tsp Ghee
• 1 Sprig Curry Leaves

Course side dish Cuisine south indian Prep Time 10 minutes Cook Time 10 minutes Servings cup Ingredients 2 Drumstick Tamarind gooseberry -a shaped ball 1 Tomato 1/4 tsp Turmeric Powder 1/4 tsp Asafoetida 1/4 cup Tur Dal Cooked to taste Salt a few Coriander Leaves TO ROAST AND GRIND 1 tsp Tur Dal 1/2 tsp Coriander Seeds 1 Red Chilli 1/2 tsp Black Pepper 1/2 tsp Cumin TO TEMPER 1/2 tsp Mustard 1/2 tsp Cumin 1/2 tsp Ghee 1 Sprig Curry Leaves

Instructions

1. Soak tamarind in hot water.

   
2. Chop drumsticks and keep aside.

   
3. In a pan add water and cook drumsticks.

   
4. Cook till soft.

   
5. Extract the flesh with the help of a spoon.

   
6. Mash and keep aside for later use.

   
7. In a pan dry roast the ingredients given in the "to roast and grind table".

   
8. Roast till nice aroma comes.

   
9. Transfer it to a blender once cooled.

   
10. Powder it nicely.

    
11. Make a tomato paste by grinding tomato.

    
12. Add tamarind extract in a vessel.Add salt.

    
13. Add tomato paste.

    
14. Add turmeric powder.

    
15. Add ground powder.

    
16. Add asafoetida.Allow it to boil nicely.

    
17. Cook and mash tur dal with turmeric powder and mash and set aside.

    
18. Add cooked dal to the boiling rasam now.

    
19. Add drumstick pieces and pulp.

    
20. Temper with the ingredients given in the "to temper" list.

    
21. Pour in the temperings to the boiling rasam.

    
22. Garnish with coriander leaves.

    
23. Drumstick Rasam is best enjoyed with Hot rice.

    

Recipe Notes

Notes

You can serve this as a starter too.

Extract drumstick flesh with proper care.

Select tender and long drumsticks as they tend to have more flesh.

You can add the seeds as well as I have added.