Drumstick Rasam

When it comes to the rich and diverse culinary heritage of South India, one cannot overlook the humble yet immensely flavorful dish called Rasam. Among the myriad varieties of this tangy, spicy soup, Drumstick Rasam holds a special place. This comforting and nutritious dish, made with the long, slender pods of the drumstick tree, is not just a treat for the taste buds but also a powerhouse of health benefits.

Drumstick Rasam, also known as Murungakkai Rasam, is a traditional South Indian dish that is typically served with steamed rice. Its unique flavor comes from the combination of fresh drumsticks, tamarind, and an aromatic blend of spices. The dish is a perfect example of how simple ingredients can be transformed into a delicious and wholesome meal.

Rasam is always present in traditional South Indian lunch menu. We make different types of rasam in our home like lemon rasam, paruppu rasam, milagu rasam, kalyana rasam and mysore rasam. We can drink rasam as a soup and it aids in digestion. 

Ingredients:

• Toor Dhal - ¼ cup
• Drumstick - 3 (chopped into 2 inch lengths)
• Tomato - 1 (chopped finely)
• Tamarind - small lemon sized
• Asafoetida - ¼ tsp.
• Salt - 1 tsp. or as needed
• Rasam Powder - 2 tsps.
• Ghee - 2 tsps.
• Mustard Seeds - 1 tsp.
• Coriander Leaves - a handful
• Turmeric Powder - ¼ tsp.

Method:

• Soak tamarind in a cup of hot water and take the juice and keep aside.
• Pressure cook half of the drumstick pieces along with toor dhal and turmeric powder.
• Remove the dhal once cooked and mash well. 
• Take the cooked drumsticks and remove the pulp and keep aside.
• In a pan add the remaining drumsticks and a cup of water and cook the drumsticks well.
• Now add the tamarind extract, salt and asafoetida and boil. Let the raw smell of tamarind go.
• Now add the cooked toor dhal, drumstick pulp and rasam powder and mix well.
• When the rasam starts to boil switch off the stove. 
• In another pan, heat ghee and add mustard seeds.
• When it splutters, add it to the cooked rasam.
• Garnish with chopped coriander leaves.