This Drumstick Rasam or Murungai Rasam was staying in my draft when I wanted to clear and check my recipes. So posting it now. I had one drumstick leftover after preparing this mangai murungai kathiri sambar. So I decided to give a try with drumstick Rasam whose recipe I got from here. Rasam came out good and I loved the taste. This is slightly different from the ordinary rasam preparation. Do give a try and let me know hiw it came for you.

If you want you can try different rasam recipes below

Mango rasam – my favorite

Pineapple rasam

Horse gram rasam

Jackfruit rasam
Ginger Rasam

Pepper rasam

Drumstick Rasam / Murungai Rasam

Preparation time: 15 min | Cook Time: 15 min | Serves: 4

Recipe Category: Main | Recipe Cuisine: South Indian

Ingredients
Drumsticks – 1 no (long)
Tamarind Pulp – 1 tbsp
Red Gram (Thuvaram Parippu, Toor Dal) – 3 tbsp
Turmeric Powder (Manjal Podi, Haldi Powder) – 1/4 tsp
Peppercorns – 5 to 7 nos
Coriander Seeds – 1 tsp
Split Bengal Gram – 1 tsp
Garlic – 3 to 4 cloves
Tomatoes – 1 no (chopped into small pieces)
Salt as per taste
Asafoetida – A pinch
Curry Leaves – 1 stalk
Mustard Seeds – 1/4 tsp
Dry Red Chillies – 5 to 6 nos
Cumin Seeds – 1 tsp
Oil or Ghee – 2 tsp
Coriander Leaves chopped – 1 tbsp

Method
1. Pressure Cook Red Grams in water for 2 to 3 whistles with a pinch of turmeric powder. Keep it aside.

2. Soak tamarind in water for 10 to 15min.

3. Heat Oil or Ghee in a pan and fry Peppercorns, Coriander Seeds, Bengal Gram, crushed Garlic and half of the dry Red Chillies.

4. Fry till they become slight brown colour.

5. Transfer the content to the food processor.

6. Grind into a paste adding little water. Keep it aside.

7. Take the Drumstsicks and cut them into 3 inch pieces. In a vessel add the cut drumsticks and add just enough water till the drumsticks are covered. Add a pinch of turmeric powder.