Drumstick Rasam

I had gone for dinner to my friend Radhika’s house. She is my school junior and a very close friend. A very loving, adorable and energy packed person and a awesome cook.

She had invited around 20 of us from our school group.
We were treated with yummy ragda pattice, mixed vegetable korma, pulao, and a unique rasam, drumstick rasam.

I have never had this rasam or even heard about it earlier. I found the idea very interesting and different.

I have taken the idea from and created my own recipe. Am very happy to say that it came out very well. Sharing the recipe with you all:)


Drumsticks- 2 medium sized

Tomatoes- 3 medium sized

Green chillies- 3

Ginger- 1 inch

Tuvar dal( pigeon peas)- 1/4th cup

Turmeric powder- 1/4th tsp

To roast and grind for rasam powder

Oil- 1/2 tsp

Coriander seeds- 1 tbsp

Red chillies- 4-5

Split urad dal( ullundhu)- 1/4th tsp

Fenugreek( methi/ vendayam) – pinch

Jeera- 1/4th tsp

Mustard- pinch

Ghee- 1 tsp

Mustard- 1 tsp

Jeera- 1/2 tsp

Crushed pepper- 1 tsp

Hing ( asafoetida) – a pinch

Chopped coriander leaves- 2 tbsps

Lemon – 1


Wash and chop the drumsticks. Boil till it becomes soft. Drain and remove the pulp and discard the skin.

Roast the ingredients mentioned in little oil. Cool and grind to a powder. Keep it aside.

Wash and soak tuvar dal for half an hour.

Drain, add 1 cup of water and turmeric powder and pressure cook for 3-4 whistles.

Cool and mash the dal well. Add chopped tomatoes, drumstick pulp,slit green chillies, salt to taste and one more cup of water. Cook till the tomatoes becomes soft.

To the rasam powder, add 2 cups of water, mix well and add the to the tomato mixture.

Check for seasonings. Let it just simmer for few minutes.

Heat ghee in a pan. Add mustard. When it starts spluttering, add jeera, crushed pepper and hing. Sauté for few seconds and add the tempering to the rasam.

Add juice of one lemon and mix well.Garnish with chopped coriander leaves and serve hot with steamed rice drizzled with little ghee:)


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