Murungakkai Rasam | Drumstick Rasam
Murungai Rasam, also known as Drumstick Rasam, is a traditional South Indian soup made with tamarind, tomato, toor dal, and frozen drumsticks. This comforting dish is flavorful, nutritious, and perfect with rice or enjoyed as a soup.
What is Murungakai Rasam?
Murungakai Rasam is a South Indian soup made with tomatoes, tamarind, spices, and drumsticks, known for its tangy and spicy flavor.
Why use drumsticks in rasam?
Drumsticks are rich in vitamins and minerals, adding nutrition and a unique taste to rasam.
Can Murungakai Rasam be served as a soup?
Yes, it can be enjoyed as a light soup or paired with steamed rice for a wholesome meal.
What makes rasam healthy?
Rasam is light, aids digestion, and is often made with medicinal spices like pepper, cumin, and garlic.
Is tamarind essential for rasam?
Tamarind gives rasam its signature tangy flavor, though lemon juice can be used as an alternative.
Can I use tamarind instead of tomatoes for tanginess?
Yes. The ratio can be adjusted based on taste preference.
Why add toor dal to rasam?
Toor dal adds protein and gives rasam a slightly thicker, wholesome consistency, making it more filling and nutritious.
Should I crush or grind cooked drumsticks (murungakkai)?
Crushing cooked drumsticks releases flavor into the rasam while keeping texture. Grinding is optional if you prefer a smoother consistency.
rasam
Ingredients
Pressure cook
- ¼ cup toor dal
- 1 tomato
- ¾ cup water
- 1 green chilli
- A pinch of turmeric powder
- Frozen drumstick – around 25 pieces
To crush
- 1 teaspoon pepper
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 5 garlic cloves
To temper
- 1 tablespoon ghee
- ½ teaspoon mustard seeds
- 1 red chilli
- A few curry leaves
- A pinch of asafoetida
For rasam
- 1¾ cups water
- 1 teaspoon salt
- 1 tablespoon tamarind extract
- Coriander leaves (for garnish)
- ¼ teaspoon pepper powder
Instructions
- Wash toor dal and soak in hot water for 20 minutes.
- Add soaked dal, tomato, green chilli, turmeric powder, drumstick, and water to a pressure cooker. Cook for 5 whistles.
- Once the pressure is released, mash well.
- Add 1 cup of water and mash again.
- Strain and discard the waste, transferring the extracted pulp to a vessel.
- Add tamarind extract and mix well.
- crush pepper, cumin seeds, and coriander seeds
- Add garlic and crush again
- Heat the ghee and temper mustard seeds.
- Add red chilli, curry leaves, asafoetida, and the crushed spice mixture. Sauté briefly.
- Add the prepared rasam mixture, remaining water, salt, and coriander leaves. Bring to a boil.
- Finish with pepper powder and switch off once it reaches a frothy boil.
Ingredients
Pressure cook
- ¼ cup toor dal
- 1 tomato
- ¾ cup water
- 1 green chilli
- A pinch of turmeric powder
- Frozen drumstick – around 25 pieces
To crush
- 1 teaspoon pepper
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 5 garlic cloves
- To temper
- 1 tablespoon ghee
- ½ teaspoon mustard seeds
- 1 red chilli
- A few curry leaves
- A pinch of asafoetida
For rasam
- 1¾ cups water
- 1 teaspoon salt
- 1 tablespoon tamarind extract
- Coriander leaves for garnish
- ¼ teaspoon pepper powder
Instructions
- Wash toor dal and soak in hot water for 20 minutes.
- Add soaked dal, tomato, green chilli, turmeric powder, drumstick, and water to a pressure cooker. Cook for 5 whistles.
- Once the pressure is released, mash well.
- Add 1 cup of water and mash again.
- Strain and discard the waste, transferring the extracted pulp to a vessel.
- Add tamarind extract and mix well.
- crush pepper, cumin seeds, and coriander seeds
- Add garlic and crush again
- Heat the ghee and temper mustard seeds.
- Add red chilli, curry leaves, asafoetida, and the crushed spice mixture. Sauté briefly.
- Add the prepared rasam mixture, remaining water, salt, and coriander leaves. Bring to a boil.
- Finish with pepper powder and switch off once it reaches a frothy boil.
Video
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