Drumstick Rasam | Murungai Rasam | Murungaikai Rasam | Easy Rasam Recipe

This Drumstick Rasam or Murungai Rasam was staying in my draft when I wanted to clear and check my recipes. So posting it now. I had one drumstick leftover after preparing this mangai murungai kathiri sambar. So I decided to give a try with drumstick Rasam whose recipe I got from here. Rasam came out good and I loved the taste. This is slightly different from the ordinary rasam preparation. Do give a try and let me know hiw it came for you. 

If you want you can try different rasam recipes below

Mango rasam - my favorite

Pineapple rasam

Horse gram rasam

Jackfruit rasam 
Ginger Rasam

Pepper rasam

Drumstick Rasam / Murungai Rasam

Preparation time: 15 min | Cook Time: 15 min | Serves: 4

Recipe Category: Main | Recipe Cuisine: South Indian

Ingredients
Drumsticks – 1 no (long)
Tamarind Pulp – 1 tbsp
Red Gram (Thuvaram Parippu, Toor Dal) – 3 tbsp
Turmeric Powder (Manjal Podi, Haldi Powder) – 1/4 tsp
Peppercorns  – 5 to 7 nos
Coriander Seeds  – 1 tsp
Split Bengal Gram  – 1 tsp
Garlic – 3 to 4 cloves
Tomatoes – 1 no (chopped into small pieces)
Salt as per taste
Asafoetida – A pinch
Curry Leaves  – 1 stalk
Mustard Seeds  – 1/4 tsp
Dry Red Chillies - 5 to 6 nos
Cumin Seeds – 1 tsp
Oil or Ghee – 2 tsp
Coriander Leaves chopped – 1 tbsp

Method
1. Pressure Cook Red Grams in water for 2 to 3 whistles with a pinch of turmeric powder. Keep it aside.

2. Soak tamarind in water for 10 to 15min. 

3. Heat Oil or Ghee in a pan and fry Peppercorns, Coriander Seeds, Bengal Gram, crushed Garlic and half of the dry Red Chillies. 

4. Fry till they become slight brown colour.

5. Transfer the content to the food processor.

6. Grind into a paste adding little water. Keep it aside.

7. Take the Drumstsicks and cut them into 3 inch pieces. In a vessel add the cut drumsticks and add just enough water till the drumsticks are covered. Add a pinch of turmeric powder.

 8. Cover and cook till done.

9. Meanwhile, extract the tamarind juice, and add the tomato, salt, asafoetida and keep ready. Also extract the red gram water and keep it ready.

10. Check whther the drumstick are cooked fully.

11. To this, add the tamarind water, and allow to boil. Add the ground paste (step 4). 

12. When it starts boiling, add the red gram water 

13. Heat Oil or Ghee in a pan and pop the Mustard Seeds and Cumin Seeds. Now add the remaining broken Dry Red Chillies and Curry Leaves. Saute it.

14. Add the tempering to the rasam.

15. Garnish with coriander leaves.

16. Yummy Drumstick Rasam / Murungai Rasam is now ready to serve with rice.

PEPPER RASAM | MILAGU RASAM | RASAM RECIPES | HOW TO MAKE PEPPER RASAM

Pepper Rasam or Milagu Rasam is always a comforting food for my family when anyone gets cold. That too my mom makes it so simple and avoid tomatoes in it. When I get cold in my childhood days my mom used to prepare this and I will drink this pepper rasam. There are many varieties in making this pepper rasam by adding dal water, tomatoes, etc. But here we see the simplest way. 

You can check some more Rasam recipes here

Horsegram Rasam / Kollu Rasam
Jackfruit Rasam
Pineapple Rasam
Mangalore Rasam
Mango Rasam
Paruppu Rasam

How to make Pepper Rasam / Milagu Rasam

Preparation time: 15 min | Cook Time: 10min | Serves: 4
Recipe Category: Main dish | Recipe Cuisine: South Indian

Ingredients

Pepper - 2 tsp
Cumin seeds - 1 tsp
Red chilli - 1
Garlic - 2 cloves chopped 
Tamarind - 1 gooseberry size
Water - 1.5 + 2 cups
Curry leaves - few
Rasam powder - 2 tsp ( optional ) ( I did not add here)
Asafoetida - little ( 3 pinch )
Turmeric powder - a pinch
Oil - 1 tsp
Ghee - 1 tsp (optional)
Salt - as per taste

Method

1. Take the ingredients and soak the tamarind in 1.5 cups water. Let it soak for atleast 10 min so that you can get the tamarind extract easily.

2. Crush the pepper, cumin seeds and garlic. Crush the tamarind and Extract the tamarind water. Keep it aside.
3. In a kadai/wok, add the oil and when hot add the Urud dal and when it becomes light brown, add the curry leaves and red chilli. Fry for a minute and then add half the crushed pepper garlic paste. Fry them again until nice aroma comes. Add the tamarind extract.
4. Add the remaining 2 cups of water and add the asafoetida and remaining crushed pepper garlic. At this stage if you want you can add the rasam powder. (I have not added here).
5. Add the ghee and when it starts boiling add the coriander leaves.
6. Just allow to boil for 2 min and switch off.
7. Serve the hot hot Pepper rasam with hot steamed rice and serve the potato poriyal or spicy potato roast as a side dish. You will really feel better after having this rasam when u get cold.

So who wants to drink this hot Pepper Rasam or milagu Rasam

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