As a south Indians, varieties of rasam and sambar form part of our existence. Drumstick is a long slender vegetable, with triangular seed pods. When you cut a cross section of the vegetable, you will see a triangular arrangement of seeds with the drumstick flesh.
Although drumstick is cooked along with the thick peel, during consumption, it is split open along one of the ridges, to reveal the soft flesh with the seeds all round, which is then gently teased off from the thick peel and consumed leaving the peel behind.
Even the leaves and flowers are used in cooking. The leaves are the most nutritious part of the plant with many vitamins, protein and other nutrients to its credit. What is interesting is that the seed pods despite the cooking process retain high proportions of Vitamin C. And not just that, they are also a good source of potassium, magnesium, manganese and dietary fiber.
If not anything else, the unique flavor is enough to tempt anyone to include drumsticks in their meal.
I was really pleased to find some fresh looking drumsticks at the Indian Store. They simply had to make their way home.
This rasam preparation adds a variety to our regular cooking. Unlike drumstick sambar, the rasam tends to be on the thinner side. With hot, steaming rice, the Drumstick Rasam forms a delicious light meal.
tuvar dal (toor dal or split pigeon peas) – 1/3 cup
drumsticks – 4 chopped into 2 inch pieces
tamarind pulp – 1 & 1/2 tbsp to be soaked in water for 15 min
turmeric powder – 1/2 tsp
salt to taste
water as needed
fresh coriander leaves chopped – 2 tbsp
oil – 1 tsp
dry red chilies – 2 (use as per taste) (if Kashmiri red chilies are used, the rasam gets a more reddish tone)
coriander seeds – 1 tsp
whole peppercorns – 1 tsp
fresh grated coconut – 2 tbsp
asafoetida – 1/2 tsp (avoid asafoetida if on a gluten-free diet)
ghee – 2 tsp (for vegan version use oil)
mustard seeds – 1 tsp
dry red chili – 1 halved
curry leaves – 4-5
- tuvar dal (toor dal or split pigeon peas) - ⅓ cup
- drumsticks - 4 chopped into 2 inch pieces
- tamarind pulp - 1 & ½ tbsp to be soaked in water for 15 min
- turmeric powder - ½ tsp
- salt to taste
- water as needed
- fresh coriander leaves chopped - 2 tbsp
- for grinding>>
- oil - 1 tsp
- dry red chilies - 2 (use as per taste)(if Kashmiri red chilies are used, the rasam gets a more reddish tone)
- coriander seeds - 1 tsp
- whole peppercorns - 1 tsp
- yellow split peas - 1 & ½ tsp (chana dal or Bengal gram dal)
- fresh grated coconut - 2 tbsp
- asafoetida - ½ tsp (avoid asafoetida if on a gluten-free diet)
- for tempering >>
- ghee - 2 tsp (for vegan version, use oil)
- mustard seeds - 1 tsp
- dry red chili - 1 halved
- curry leaves - 4-5
- firstly as you would do for any rasam, wash and drain the tuvar dal and cook adding 1 & ½ cups of water in pressure cooker continer, using the pressure cooker. along with the dal, in a second container, add chopped drumsticks with 1 cup of water. place it above the dal container. cook both together. (drumsticks can also be cooked separately)
- simmer at the first whistle for about 10 minutes. switch off the heat. allow it to reach room temperature naturally.
- meanwhile, soak the tamarind pulp in 1 cup of water for 15 min.
- heat a pan, adding 1 tsp of oil. to this add the coriander seeds, whole peppercorns, bengal gram dal, dry red chilies, asafoetida and roast until the coriander seeds turn darker, the dal turns golden and a nice aroma emanates.
- transfer this to a plate and allow it to cool.
- then, grind the roasted spices along with 2 tbsp grated coconut to form a smooth paste adding small amount of water, using a mixer/grinder. keep this ready.
- in the same pan, heat 2 tsp of ghee, splutter mustard seeds, add dry red chili, curry leaves. stir briefly.
- squeeze out the juice from the tamarind pulp into the water. discard the pulp. add tamarind water to the tempering, bring it to a boil adding the cooked drumsticks.
- now add the cooked tuvar dal, salt to taste. bring it to a boil. simmer for a couple of minutes until everything blends in.
- garnish with fresh coriander and serve with hot rice and some ghee.