13 December 2012,23:31 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
25 minutes

Cooking Time :
15 minutes

Preparation Method :

  • To make the spice paste: Fry all the ingredients for the spice paste in 2 teaspoon oil. Grind to a fine paste, adding the grated coconut and a little water. Set aside.
  • Sprinkle in the salt and turmeric powder with the tamarind juice. Add the scraped drumstick kernel and simmer till the raw smell disappears.
  • Stir in the spice paste and the cooked dhal. Simmer for a few minutes for the flavours to blend.
  • Heat the ghee and add all the ingredients for tempering. When the mustard seeds splutter, add to the rasam.
  • Garnish with chopped coriander leaves and serve hot with rice.


  • 2 tablespoon grated fresh coconut
  • 40 grams red gram dhal, cooked
  • A lime-sized tamarind ball, soaked and juice extracted
  • ½ teaspoon turmeric powder
  • 5 drumsticks, boiled and the kernel scraped out
  • A small bunch of coriander leaves, chopped fine
  • Salt to taste

Spice Paste

  • 1 teaspoon coriander seeds
  • 1 teaspoon black peppercorns
  • 1 teaspoon Bengal gram dhal
  • 2 teaspoon Cooking oil
  • 4 dry red chillies
  • ½ teaspoon asafetida powder

For Tempering

  • 1 teaspoon cumin seeds
  • 1 teaspoon ghee
  • 1 teaspoon mustard seeds
  • 1 dry red chilli, halved
  • A few curry leaves

1 comment for “Murungaikkai Rasam (Drumstick Rasam)”

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