Tangy Drumstick Rasam Recipe

Drumstick are good for our health and are rich source of many vitamins like Calcium, Potassium, Iron and Vitamin A and C. In the following article we are going through preparation of Drumstick Rasam recipe.

Drumstick rasam recipe

Drumstick Rasam Recipe

South Indians use the drumsticks in curry, rice, rasam and prepare many other recipes from it. So here I’m going to show you how to prepare the TANGY DRUMSTICK RASAM with a tamarind as a base ingredient. You can have this rasam like a soup, or with zeera rice, roti, chapati and with Kulcha also.

Also Read – 21 Best Indian Breakfast recipes


1 Big lemon sized tamarind
2 Drumsticks, washed, cleaned and boiled
1/3 cup Red gram or अरहर की दाल
1/2 tsp Turmeric powder
1 ball Jaggery or as required
1 small bunch chopped coriander leaves
salt, to taste

For the paste

4 red chilled
1/2 tsp coriander seeds
2 tsp black pepper
1 1/2 tsp Bengal gram/Channa dal

For the tempering

1 tsp cumin
1 tsp mustard seeds
2 red chills halved
some curry leaves

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Method of Preparation

Firstly roast Bengal gram, black pepper, coriander and red chills.

Roast the Red Chillies, coriander seeds, pepper corns and Bengal gram

Grind all the above ingredients to a fine paste, add water if necessary, keep aside.

Make a fine paste

Soak the Red gram for sometime, pressure cook the Red gram and keep aside

Soak the tamarind in one cup water and extract the juice. Add turmeric powder and salt to the tamarind juice.

Add salt and turmeric to the tamarind juice

Now add scraped and drumsticks kernel and simmer, till the raw smell of the tamarind is gone.

Add Drumstick to tamarind juice

Add the jaggery and grounded paste to the tamarind Drumstick mixture.

Add the paste to the Drumstick

And then add cooked red gram and simmer till everything blends well.

Now add Red gram to the Drumstick

Heat a pan and add all the ingredients for tempering. When the mustard seeds splutter, add cumin seeds, red chilly and curry leaves to the rasam.

Now temper the rasam

Garnish with chopped coriander leaves and serve hot with rice.

Garnish with Coriander leaves
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