Drumstick rasam is king of all rasams. The preparation of this rasam is also very simple like other rasams. Drumstick rasam is made with dal and tomato. I don’t use garlic for this rasam because to retain its original flavour and taste. Because this is no onion and no garlic recipe , we can make during any festival or for vratams also.Here I present traditional Drumstick rasam which can be served with hot steamed rice or even with Vadas.Njoy Cooking,Serving n Savoring!
Drumsticks: 2 nos.
Tomato: 2 nos.
Toor dal: 2 tbsp
Rasam powder: 2 tsp(home made)
Jaggery: 2 tsp
Salt: As required
Curry leaves: few
Coriander leaves: 1 small bunch
Ghee: 1 tsp
Oil: 1 tsp
Mustard seeds: 1 tsp
Cumin seeds: 1 tsp
Asafoetida/ hing: a pinch
Grated coconut( Fresh/frozen): 1 tsp
Method of preparation:
1. Take 1/2 drumsticks rinse them thoroughly and cut them into 2 inch pieces.Keep it aside.
2. Take 2 big tomatoes and chop them into fine pieces.
3. Transfer the chopped drumstick n tomato pieces onto a flat plate.
4. Take 2 tbsp of toor dal rinse with water and drain the water completely.
5. Add one cup of water steam boil toor dal , drumstick , tomato prices along with rice for 5/6 whistles.
6. Allow the pressure to settle down. Remove the lid of the pressure cooker and transfer the drumstick n tomato pieces into a heavy bottom vessel.
7. Smash toor dal with ladle and pour this also in the same vessel.
8. Add 4 cups of water to it. And also add required amount of salt, turmeric, curry leaves and rasam powder.Add 1 tsp of Jaggery powder.This gives additional taste to the rasam.
9. Bring it to boil. When it just starts boiling add chopped coriander leaves. Keep few of them to add later for garnishing.
10. Boil the rasam for 5 minutes .
11. Take a small Kadai / Pan for tempering. Heat Kadai pour 1 tsp of ghee and 1 tsp of oil . Add mustard seeds when it splutters put cumin seeds and also a pinch of hing to it. Add fresh grated coconut and fry for a minute. Pour this tempering onto to rasam.
12. Switch off the stove and transfer the rasam to a serving bowl. Now the piping hot drumstick rasam is ready to be served with hot steamed rice. This rasam can also be served with idly or medhu vada.
1. Here I’ve not used tamarind. Just 2 big sized tomatoes which are ripen are used.If you want more tangy and spicy can add tamarind pulp or 1 tsp of red chilli powder. You can replace tamarind with big size lemon. But lemon juice is to be added after boiling the rasam and the stove is to be switched off.
2. The jaggery powder and coconut present in rasam gives slight sweetish taste to the rasam.
3. If not along with rice, directly in small pressure cooker you can add toor dal , chopped drumsticks and finely chopped tomatoes and pressure cook for 2 whistles on low to medium flame.And the remaining procedure is same.