Friday, September 28, 2012

Drumstick Rasam | Mulakkadala Rasam

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The most common dish with drumsticks is Sambar which is very tasty and quite common among south Indian homes.Apart from Drumstick sambar and Mulakkada Masala(which are our family favorites) this drumstick rasam is also quite regular at our home.The flavor from the drumsticks adds a nice punch to the rasam which makes it tastier.This rasam is not quite common even among south Indians and hence I wanted to share the recipe for those who are not familiar with it.
Drumstick Rasam | Mulakkadala Rasam Recipe:
(Serves 2-3)

2 Drumsticks,plump and tender ones
2 big ripen Tomatoes
2 tsp Tamarind pulp
1-2 light colored Green chili
2-3 tsp Rasam powder(home made or MTR brand)
1/4 tsp Turmeric powder
1 tsp grated Jaggery
2 tbsp Coriander leaves(with stems)
5-6 Curry leaves
Salt to taste

for Tempering:
1 tsp Oil/Ghee
1/2 tsp Mustard seeds
5-6 Curry leaves
1 Red chili
a pinch of Asafoetida(Hing)
  • Cook drumsticks,cut the edges and further cut them into 3" pieces.Add them in a pot of water with salt.Or alternatively you can either steam them or pressure cook for one whistle.Take care that they stay intact and not mushy.
  • Grind tomatoes to a fine puree.
  • Pour the tomato puree into a deep vessel and add curry leaves and slit light colored green chili and add around 1 cup of water(you can add water in which drumsticks are cooked) to it and let it boil for 4-5 mins.
  • Mix turmeric powder,tamarind pulp,rasam powder well together and add it to the boiling rasam.
  • Add chopped coriander leaves along with their stems to it and boil for another 3-4 mins.
  • Add grated jaggery,salt,cooked drumsticks and boil for another 2-3 mins.
  • Now taste the rasam and adjust the seasoning according to your wish.Feel free to add more rasam powder or salt or jaggery or tamarind pulp or more water to balance the rasam.Rasam tastes best when it is balanced well.If needed boil for another couple of minutes.
  • Meanwhile heat a small tempering pan add oil/ghee and crackle mustard seeds.
  • Add curry leaves,red chillies,asafoetida and fry for a couple of seconds.
  • Add this tempering to the rasam and cover it immediately and remove from stove.
Serve it with rice,any vegetable fry and papad/fryums.
  1. A key to the perfect rasam is to balance the spicy,salt,tangyness rightly.Hence while making it,feel free to add more rasam powder or salt or jaggery or tamarind pulp to balance the rasam using your judgement or with 1-2 tasting sessions in between and boil it nicely.
  2. For a vegan version use oil instead of ghee in the recipe.


Saraswathy Balakrishnan said... fav but add drumstick in prepare rasam is something new to me ....bookmarked..will try out soon and let u know:)

Saraswathy Balakrishnan
Taste of Saras Kitchen

Swathi said...

Beautiful rasam with drumsticks

Reshmi Mahesh said...

Rasam with drumstick is new to me...Looks very comforting...Loved the presentation and the glass/bowl...

great-secret-of-life said...

yummy and comforting soup (rasam)

Valarmathi Sanjeev said...

Rasam with drumstick..very new to me, sounds interesting and yummy.

Indian Khana said...

New for me and loving it ...looks yum and lovely pics

Hamaree Rasoi said...

Wow that rasam looks wonderful in that glass..Love the variety of rasams...

Pavithra Elangovan said...

Its our fav rasam Prathy... Mom always do this and so I am and also it gives wonderful aroma ..yumm... offcourse I am not getting fresh drumstick here..only frozen :(

Sayantani Mahapatra Mudi said...

I love rasam but know only one recipe. this looks awesome. bookmarked.

Chitra said...

very new to me. looks so nice :)

Kaveri Venkatesh said...

Rasam using drumstick sounds very interesting...Lovely presentation and beautiful clicks

divya said...

superb looks... will you pass it to me...

Unknown said...

Very flavorful rasam..

Shobha Kamath said...

Drumstick in Rasam ! Lovely combo! Liked the idea. I will try it too.

Unknown said...


Unknown said...

Yummy tastes very well.Everyone appreciated in my home.

Esha said...

Hi, Have been looking for this copper glass, where did you get it?

chef and her kitchen said...

@Esha I bought it in a steel shop in bangalore..

Anonymous said...

Tried this was delicious! Had eaten it only in its sambar form - but loved it better in rasam!


Unknown said...

i wanna prepare rasam for my baby y i should nit add drumstick to rasam i searched for receipe and you got I tired I forgotten to add tamerind pulp without it also rasam tast different thank you for receipe

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