Drumstick Rasam | Murungakkai Rasam Recipe By Veena Theagarajan

When I was back in India one vegetable I hate during drumstick season is drumstick because whereever I turn I will find the dishes with it. My mum had drumstick tree at her backyard. It is also something which is not convenient for lunch box. Eating drumstick is a process by itself. Anyway, now it is different. I love the flavour of it. I love this rasam. Somehow I like the combo of coconut and drumstick.
Drumstick - 1 
Coconut milk - 1/4 cup
Thuvar dhal (Toor dhal) - 2 tablespoon
turmeric powder - 1/4 teaspoon
Rasam powder - 1 teaspoon
Garlic - 3 pods
Tomato - 1/2
Mustard seeds - 1/4 seeds
Dry red chillies - 1
Curry leaves  - 10 
Asafoetida - a pinch
Salt as required
Tamarind paste - 1 tablespoon (thick paste)
Cilantro / corriander leaves - 2 tablespoon
Oil - 1 teaspoon


Grate garlic and tomato. Keep it aside. Pressure cook the dhal with enough water and keep it aside. Cut the drumstick into 2 inch pieces. Heat the kada and add mustard seeds. when it start to pop and add curry leaves, red chillies and fry for 30 sec. Add Grated garlic and tomato and fry till garlic is slight brown in color. Add asafoetida and cooked dhal. Add tamarind paste, Drumstick. 
I have cooked it with lid / weight on for 1 whistle. You can cook it just by closing lid. When it cool down open the lid add turmeric powder and rasam powder. Let it boil. Add coconut milk and let it boil. Add coriander leaves. Switch it off
Enjoy this with rice or just as soup