murungakkai rasam /drumstick rasam recipe

murungakkai rasam /drumstick rasam recipe

murungakkai rasam /drumstick rasam recipeThose days they planted trees and plants at their backyards for a reason that they are not only useful but for easy accessibility as well !not like today. we don’t even know what’s going in for a plant to grow well were we simply buy them and use-them blindly.Yes!of-course there is no other option other than growing our own vegetables!but its impossible for many.Even Iam born and brought up in such a healthy environment friendly situation unlike our kids.My granny use to grow everything needed for day-today cooking. At-least we can share our backyard stories to children to bring awareness about natural home gardening.Here in this post it’s all about the making of murungakkai rasam…murungakkai rasam /drumstick rasam recipeand drumstick is the most incredible inevitable vegetable of South Indian cooking.In most of the tamil homes sambar without drumstick is meaningless even though we do add other vegetables in sambar.But  this drumstick has its own authentic kind of importance in South Indian cooking.This is one rare kind of rasam (murungakkai rasam) that I have never tried!here and there I have seen this recipe in books and net but prepared with my own idea with moderate variations.It was a satisfying rasam with a different flavour and if you are not liking to add garlic you can avoid it but adding it will give nice aroma.

murungakkai rasam /drumstick rasam recipe

INGREDIENTS:

Drumstick /murungakkai – 1 lengthy one(cut into pieces)
Tomatoes – 2(medium cut and mashed or grind)
Tamarind extract – gooseberry sized (Soaked,squeezed and kept ready)
Salt to taste
Turmeric powder – 11/2 tsp
Jaggery – a small piece
Pepper powder – 3/4 tsp

To dry roast and grind:

Coriander seeds/dhania – 1 tsp
Cumin – 1tsp
Dry redchillies – 1-2(used kashmiri variety)
Asafoetida – 3/4 tsp
Garlic cloves – 4-5
Some curry leaves
Grated coconut – 2 tbsp

To temper:

Red chillies – 1-2
Ghee/oil – 3/4tbsp
Mustard/kadugu – 1 tsp
Cumin/jeera – 1 tsp

METHOD:

1.First keep ready with all ingredients.
2.Take a vessel with which you are going to make rasam.
3.Pour water with drumsticks till the veggie is immersed and bring to boil adding little of turmeric powder.
4.Close lid and cook till it is done without too much cooking.
5.Now keep a kadai add the “to roast” ingredients except coconut nicely roast ,switch off and then lastly add coconut.
6.Add some water and grind to a coarse paste and keep ready.
7.Once cooked add tamarind extract and minced tomatoes.
8.Now add remaining turmeric powder with salt and jaggery.
9.Now mix it up with combining needed water to bring it to rasam consistency.(check now for if the tanginess and salt is ok).
10.Close the lid and let it boil for 5 minutes.
11.Now add the ground paste and leave to boil for another 2 minutes.
12.Now prepare tadka by keeping a kadai with ghee,mustard and jeera when kadugu crackles switch off and add red chillies.
13.Add this to the rasam mix and switch off then add pepper powder to the rasam mixture.
14.Ready to go with hot rice.

murungakkai rasam /drumstick rasam recipe

Total Time: 30 minutes

murungakkai rasam /drumstick rasam recipe

Ingredients

  • Drumstick /murungakkai - 1 lengthy one(cut into pieces)
  • Tomatoes - 2(medium cut and mashed or grind)
  • Tamarind extract - gooseberry sized (Soaked,squeezed and kept ready)
  • Salt to taste
  • Turmeric powder - 11/2 tsp
  • Jaggery - a small piece
  • Pepper powder - 3/4 tsp
    To dry roast and grind:
  • Coriander seeds/dhania - 1 tsp
  • Cumin - 1tsp
  • Dry redchillies - 1-2(used kashmiri variety)
  • Asafoetida - 3/4 tsp
  • Garlic cloves - 4-5
  • Some curry leaves
  • Grated coconut - 2 tbsp
    To temper:
  • Red chillies - 1-2
  • Ghee/oil - 3/4tbsp
  • Mustard/kadugu - 1 tsp
  • Cumin/jeera - 1 tsp

Instructions

  1. First keep ready with all ingredients.
  2. Take a vessel with which you are going to make rasam.
  3. Pour water with drumsticks till the veggie is immersed and bring to boil adding little of turmeric powder.
  4. Close lid and cook till it is done without too much cooking.
  5. Now keep a kadai add the to roast ingredients except coconut nicely roast till nicely aromatic,switch off and then lastly add coconut.
  6. Add some water and grind to a coarse paste and keep ready.
  7. Once cooked add tamarind extract and minced tomatoes.
  8. Now add remaining turmeric powder with salt and jaggery.
  9. Now mix it up with combining needed water to bring it to rasam consistency.(check now for if the tanginess and salt is ok).
  10. Close the lid and let it boil for 5 minutes.
  11. Now add the ground paste and leave to boil for another 2 minutes.
  12. Now prepare tadka by keeping a kadai with ghee,mustard and jeera when kadugu crackles switch off and add red chillies.
  13. Add this to the rasam mix and switch off add pepper powder to rasam mixture.
  14. Ready to go with hot rice.

Notes

Don't over boil the veggie it should hold its shape till the rasam is done but well cooked. you can add whole pepper with dry roast ingredients itself and make a paste or add as pepper powder at the end. Don't add too much tamarind extract as we are adding tomatoes also. Ghee or oil both are fine I have used ghee to make it flavourful.

Some rasam varieties that you should try:

simple tomato rasam without dal /easy tomato rasam(instant)

andhra pachi pulusu recipe /rawtamarind(pachai puli)rasam

poondu milagu rasam /pepper rasam recipe

how to prepare vazhaithandu soup /rasam for rice

how to make horse gram rasam /kollu rasam

rasam without dhal / goddu rasam

recipe for making buttermilk rasam /morrasam/soup

Recipe for drumstick soup/murungai ellai soup

 

 

 

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