Drumstick Rasam | Mulakkadala Rasam

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)

Ingredients:
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)
Method:

• 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.
Notes:

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.