Drumstick Rasam

My mom has a great collection of recipes, and I am lucky that she shared the collection with me. This recipe is one of her collections too. This is a very different and tasty rasam, with a rich flavor of drumsticks.

Serves: 4


  • A lemon sized tamarind or 1 heaped tsp of tamarind paste
  • 4-5 drumsticks
  • To be ground into a paste:
    • 1 tbsp coriander seeds
    • 1 tsp pepper corns
    • 1 1/2 tsp chana dal
    • 1 tsp jeera
    • 1 red chilly
    • 1/4 cup grated coconut
  • Cooked tur dal / red gram dal – 1/2 cup
  • 1/2 tsp rasam powder
  • For tempering
    • 2 tsp ghee
    • 1 tsp mustard seeds
    • 1 tsp cumin seeds
    • 1 red chilli, halved
    • A few curry leaves
  • For Garnishing:
    • Cilantro


For the paste:

  • In 2 tsp of oil, fry all the ingredients, except the coconut. Grind to a fine paste, adding the grated coconut and a little water

Drumsticks : Extracting kernels

  • Boil the drumsticks in water for 5-10 minutes, till they turn soft. Extract the kernels and keep them aside. Do not discard the water used to boil the drumsticks, they will be used later as part of the rasam

For the Rasam:

  • If you are using tamarind, soak the tamarind in one cup of water and extract the juice. If you are using tamarind paste, boil 1 cup water and add the tamarind paste
  • Add salt, turmeric powder and the water used for boiling the drumsticks
  • Add the scraped drumstick kernels and cook till the raw smell of tamarind disappears (Approximately 5-7 minutes)
  • Add the ground paste, 1/2 tsp of rasam powder and cooked dal and boil for some more time.  At this stage, you can decide if you need your rasam to be thick or dilute and add water accordingly
  • Simmer for another 5-7 minutes till everything blends well

For tempering:

  • Heat the ghee and add all the ingredients for tempering. Add it to the rasam

Garnish the rasam with coriander leaves and serve it hot with rice.

Now, sit back and relish the rasam. Do let me know how it turns out and also your feedback 🙂Image


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