Drumstick Rasam (Drumstick Pappu-chaaru)

Preparation time
20 mins
Cooking time
60 mins
Difficulty
moderate
Serves
4 people
Meal course
Lunch
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1/2 cup
Toor dal / split pigeon peas
4 large
Drumsticks
4 medium
Tomatoes
2 Tbsp
MTR Rasam powder
1 medium
Tamarind half lemon size (soaked in water for about 10 mins)
1 per taste
Salt
6 Pod
Garlic
1 as required
Mustard
1 as required
Curry leaves
1 as required
Oil for seasoning
Drumstick Rasam (Drumstick Pappu-chaaru)

Drumsticks are usually used in Sambars and other preparations and very rarely in Rasam… But this Unique, Simple yet Yummy Drumstick Pappu-chaaru served with hot rice will certainly not disappoint you!

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Shravanthi Ravi

Shravanthi is a graphic designer, photographer, cook, blogger and a mother with keen interest in health and wellness. Her creative side always keeps her on her toes.

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  1. Pressure cook toor dal, tomato and garlic pods together for about 3-4 whistles
  2. Once this cools down, grind it in mixer into fine paste.
  3. Transfer the contents to a bigger vessel and cook on medium flame.
  4. Add the chopped drumsticks to the vessel.
  5. Add tamarind juice, Rasam powder, about 1 large cup of water, salt to taste.
  6. Let it boil till drumsticks become tender.
  7. Adjust the consistency by adding more water if you find the Rasam to be too thick. (The correct Ccnsistency should be similar to that of sambar)
  8. In a small kadai, heat 1 tbspn of oil. Add mustard and curry leaves and once it crackles, add this to the boiling rasam.
  9. Switch off the stove... Serve hot with Rice!

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