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.
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.
I took the recipe from here.
Hope you all will try and let me know how much you liked it.
- 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)
- Mustard/Kadugu – 1/4 tsp.
- Hing – 1/8 tsp.
- Curry leaves – few leaves
- 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.