Drumstick Leaves Rasam Recipe – Easy South Indian Rasam Recipes

I don’t know very many recipes with Drumstick Leaves beyond the usual poriyal and thoran and I had a couple of fistful of drumstick leaves left over after making muringayila thoran.

I stored them in an airtight container in the fridge for 2 days and then decided to just give up trying too hard and throw them into a rasam. It was delicious! If you love rasam recipes, here are my favourites from this site – instant tomato rasam, pepper rasam, and Mysore rasam.

Drumstick Leaves Rasam Recipe
Serves 4

Ingredients:
1.5 cups of drumstick leaves, picked and cleaned
A lemon-sized tamarind ball soaked in 2 cups water, juice extracted, and pulp discarded
1 tomato, chopped
4-5 cloves of garlic
1/8 tsp of turmeric powder
2 – 3 tbsp of rasam powder
3 tbsp of cookied and mashed toor dal (optional)
Salt to taste
For tempering:
2 tsp ghee or oil
1/4 tsp mustard seeds
1/4 tsp powdered jeera / cumin seeds
A generous pinch of asafoetida / hing

How I Made It:

1. Place the tamarind water, rasam powder, drumstick leaves, tomato, turmeric, peeled garlic cloves slightly crushed, and salt in a pan. Bring to boil and simmer until the leaves are cooked (don’t taste raw) and the tomatoes and garlic are soft.

2. Add the cooked dal, if using, and bring to boil again. Remove from fire.

3. Heat a small tadka / tempering pan with the ghee or oil and add the rest of the ingredients for tempering. When the mustard seeds start popping, dunk the entire contents of the pan into the rasam. Mix well,

Enjoy hot with steamed rice. I am sure drumstick leaves sambar will also taste great. Maybe next time!