Drumstick/Murunga Kai Rasam

Rasam is an everyday preparation in the South. Most of the houses make a sambar and a rasam for lunch almost everyday. They even have a separate vessel for making rasam as they make it everyday. I have grown up with only sambar and curd everyday. So in our houses they don’t make rasam everyday. Sambar or rasam is made for pouring over the rice. I know to make the usual rasam with the rasam powder or without it. I wanted my blog to have a collection of rasam recipes and here is the first recipe in my quest.

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Drumstick is a vegetable thats sends an aroma to the sambar we add them into. It has a unique flavour and that makes it a best veggie. Many like it. My mom and MIL used to just add a Drumstick/MurungaKai to the dinner sambar. Making rasam using this flavourful veggie is another awesome thing to do.

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I took the recipe from here.

Hope you all will try and let me know how much you liked it.

Cuisine: Indian(South) | Category: Side Dishes for Rice/Rasam Recipes | Prep time: 20 to 30 mins | Cook time: 10 mins | Serves: 3 to 4 IMG_2727

Ingredients

  • Drumstick/MurungaKai – 6 to 7 small
  • Toor Dal – 2 tbsp (Precooked to mashy consistency)
  • Tomato – 1 No. (Medium sized)
  • Tamarind Paste – 1 1/2 to 2 tsp (Increase or decrease accordingly)
  • Coriander Leaves – 1 tbsp(Chopped)
  • Water – 2 to 3 cups.
  • Salt as needed.

To Roast & Grind

  • Oil – 1 tsp
  • Coriander Seeds – 2 tsp.
  • Urad Dal – 2 tsp.
  • Toor Dal – 2 tsp.
  • Pepper – 1 tsp.
  • Dry red chili – 1
  • Cumin – 1/2 tsp.
  • Coriander Stems – 1 tbsp(Chopped)

To Temper

  • Mustard/Kadugu – 1/4 tsp.
  • Hing – 1/8  tsp.
  • Curry leaves – few leaves

METHOD

  • Take all the ingredients ready.
  • Chop the Drumstick/MurungaKai into 2″ pieces and pressure cook them for two whistles in high flame.
  • After the pressure releases open the cooker and leaving few pieces of the Drumstick/MurungaKai in its water, remove the pulp from the rest using a spoon. Set aside.
  • Meanwhile take little oil in a pan and add all the ingredients under “To Roast & Grind” and roast till the dal gets browned.
  • Switch off the stove and add the chopped corriander stem and allow it to cool.
  • Now transfer the roasted spices into a blender and make it a coarse powder. Set aside.
  • Take oil in a vessel and temper mustard and allow it to splutter.
  • Then add the hing and curry leaves. Add the chopped tomato and cook till hey get mushy.
  • Now add the reserved Drumstick/Murngakai pieces along with the water.
  • After that add the pulp of the Drumstick/MurungaKai pieces and the cooked toor dal along with it .
  • Add required salt and tamarind paste and the spice powder made and add enough water.
  • Check the taste and allow it to come to a boil.
  • When froth starts to form in the rasam, switch off the stove.
  • Add the chopped coriander leaves and the Drumstick/MurungaKai Rasam is ready to be served with hot rice.

Note : If you don’t have pre cooked toor dal do cook before cooking the Drumstick/MurungaKai.

I have added tamarind paste, that is cooked beforehand. If you don’t have that do soak a lemon sized ball of tamarind and take the extract and add it in the beginning itself as it need to be cooked.

Adding coriander stem is optional. The stem of the coriander has tons of flavour.

The Rasam is switched off as soon as the froth starts to form.

Visual clicks

Take all the ingredients and get them ready.
Take all the ingredients and get them ready.

Chop all the Drumsticks/MurungaKai into 2" length pieces as shown.
Chop all the Drumsticks/MurungaKai into 2″ length pieces as shown.

Pressure cook the Drumsticks/MurungaKai pieces upto 2 whistles in high flame.
Pressure cook the Drumsticks/MurungaKai pieces upto 2 whistles in high flame.

Open the pressure cooker after the pressure releases.
Open the pressure cooker after the pressure releases.

 

Meanwhile take oil in a pan and add all the ingredients in "To Roast & Grind".
Meanwhile take oil in a pan and add all the ingredients in “To Roast & Grind”.

Allow the dal to brown.
Allow the dal to brown.

Then add the chopped coriander stem after switching off the flame.
Then add the chopped coriander stem after switching off the flame.

 

Transfer all the ocntents in a blender.
Transfer all the ocntents in a blender.

Blend it into a coarse powder.
Blend it into a coarse powder.

Set this powder aside.
Set this powder aside.

 

Leave few pieces of the drumstick.
Leave few pieces of the Drumstick/MurungaKai.

Take the remaining Drumsticks/MurungaKai pieces and remove its pulp using a spoon.
Take the remaining Drumsticks/MurungaKai pieces and remove its pulp using a spoon.

All done.
All done.

 

Take oil in a vessel and temper mustard.
Take oil in a vessel and temper mustard.

allow it ot splutter and then add the hing.
Allow it ot splutter and then add the hing.

Immediately add the curry leaves.
Immediately add the curry leaves.

Now add the chopped tomatoes.
Now add the chopped tomatoes.

 

saute till they become mushy.
Saute till they become mushy.

Now add the reserved Drumsticks/MurungaKai pieces along with it's water.
Now add the reserved Drumsticks/MurungaKai pieces along with it’s water.

Now add the cooked toor dal and the removed pulp of the Drumsticks/MurungaKai pieces.
Now add the cooked toor dal and the removed pulp of the Drumsticks/MurungaKai pieces.

Add required amount of salt.
Add required amount of salt.

 

Tiem to add the tamarind paste.
Time to add the tamarind paste.

Finally add the spice powder made.
Finally add the spice powder made.

Add enough water, check the taste & allow it to come ot a boil.
Add enough water, check the taste & allow it to come ot a boil.

Swtich off the flame after the froth forms.
Swtich off the flame after the froth forms.

 

Finally add coriander leaves and serve with hot rice.
Finally add coriander leaves and serve with hot rice.

IMG_2727Drumstick/MurungaKai Rasam is ready to be served with Hot Rice. Try and let me know if you liked it.

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13 thoughts on “Drumstick/Murunga Kai Rasam

  1. Oh wow M…drumstick sambhar with kelangu fry anyday is my favourite…I loved this recipe too..m very bad at making at rasams..I know only tomato- tamarind ones..so looking forward to your series of rasams…😍😍👍👍👍

    Liked by 1 person

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