There’s a reason why I am posting the recipe for drumstick rasam today. I am going to terribly miss fresh drumsticks in my life because I just moved to Sydney. Yep, that’s right. After 5 years and a few months of living in Sunny Singapore, TH and I took the plunge and took up this opportunity to relocate down under. We are very very excited and thrilled about it, especially about the 4 distinct seasons we will get to enjoy.
![Drumstick Rasam Recipe - Easy Andhra-Style Rasam Recipe drumstick rasam recipe-easy indian rasam recipes](https://www.cookingandme.com/wp-content/uploads/2013/08/9603052801_e60a9cea25_z1.webp)
I have visited Sydney before and loved it each time which is one of the main reasons why we decided to just move. TH came along with me last time I was here on work and he really liked it too. We are both looking forward to exploring the city, finding a nice place to live, enjoying the amazing fresh food scene and outdoor activities here, and most of all, staying in one place for a few years now (an international relocation does take the wind out of you!).
![Drumstick Rasam Recipe - Easy Andhra-Style Rasam Recipe drumstick rasam recipe-easy indian rasam recipes](https://www.cookingandme.com/wp-content/uploads/2013/08/9603043105_e5e17371f7_z.webp)
Back to this gorgeous drumstick rasam I made during one of my last weeks in Singapore. I haven’t cooked properly in many weeks now and towards the beginning of trying to clear off my fridge, I was especially desperate to use up all the coconut I had stashed away in the freezer. If you notice the picture above, all recipes in it use coconut 😉
![Drumstick Rasam Recipe - Easy Andhra-Style Rasam Recipe drumstick rasam recipe-easy indian rasam recipes](https://www.cookingandme.com/wp-content/uploads/2013/08/9606294530_18a0d89dae_z.webp)
I have quite a few easy rasam recipes in here but my all-time favourites now include this drumstick rasam, pepper rasam, tomato rasam, and Mysore rasam.
I paired the drumstick rasam with rice, keerai poriyal, and mint peanut chutney.
DRUMSTICK RASAM RECIPE
Preparation time: 10 minutes
Cooking time: 20 minutes
INGREDIENTS:
- 1 lime-sized ball of tamarind, soaked in 1 cup warm water
- 1 drumstick, cut into 3″ pieces
- A few curry leaves
- 1/4 tsp of turmeric powder
- A fat pinch of powdered jaggery or brown sugar
For roasting and grinding:
- 1 tsp of oil
- 1 tbsp of chana dal
- 1/2 tsp of jeera or cumin seeds
- 1 tbsp of coriander powder (or 2 tsp coriander seeds)
- 1/4 tsp of hing or asafoetida
- 1/2 tsp of whole black pepper
- 1-2 of dry ed chillies
- 1/4 cup of grated coconut (optional)
For tempering:
- 1 tsp of ghee or oil
- 1/2 tsp of black mustard seeds
- A few curry leaves
- 1-2 red chillies (optional – adapt according to spice levels preferred)
INSTRUCTIONS:
1. Heat 1/2 tsp oil in a pan and add chana dal, jeera, red chillies and pepper. Roast for a minute until fragrant.
![drumstick rasam recipe-easy indian rasam recipes](https://www.cookingandme.com/wp-content/uploads/2013/08/9606299396_78846bc889_m.webp)
2. Add the coriander powder and some hing next. Roast for a few seconds.
![drumstick rasam recipe-easy indian rasam recipes-2](https://www.cookingandme.com/wp-content/uploads/2013/08/9606299590_b0e0136153_m.webp)
3. Add the coconut (if using)
![drumstick rasam recipe-easy indian rasam recipes-3](https://www.cookingandme.com/wp-content/uploads/2013/08/9603065071_cb8aa07120_m.webp)
And roast until it just starts to brown. Do not over-roast it or the flavour of the rasam will change. Set aside to cool.
![drumstick rasam recipe-easy indian rasam recipes-4](https://www.cookingandme.com/wp-content/uploads/2013/08/9603065063_2f54a92336_m.webp)
4. Extract the juice from the tamarind and add 2 cups of water to it. Throw in the chopped drumstick pieces, turmeric, and some salt.
![drumstick rasam recipe-easy indian rasam recipes-5](https://www.cookingandme.com/wp-content/uploads/2013/08/9603065019_d34db58471_m.webp)
5. Bring this mixture to a boil.
![drumstick rasam recipe-easy indian rasam recipes-7](https://www.cookingandme.com/wp-content/uploads/2013/08/9606299502_0d6f77057a_m.webp)
6. Meanwhile, grind the roasted spices with some water to a coarse paste.
![drumstick rasam recipe-easy indian rasam recipes-6](https://www.cookingandme.com/wp-content/uploads/2013/08/9603064987_fff1215051_m.webp)
7. Once the tamarind water has reduced to about half its original quantity, add the ground spice paste to it.
![drumstick rasam recipe-easy indian rasam recipes-8](https://www.cookingandme.com/wp-content/uploads/2013/08/9606299546_3ba5d5666b_m.webp)
8. Bring to a boil again, add the jaggery and more salt if needed. Remove from fire and set aside.
![drumstick rasam recipe-easy indian rasam recipes-9](https://www.cookingandme.com/wp-content/uploads/2013/08/9606299482_5c0cb1fd51_m.webp)
9. Heat the ghee or oil for tempering and add the rest of the ingredients.
![drumstick rasam recipe-easy indian rasam recipes-10](https://www.cookingandme.com/wp-content/uploads/2013/08/9606299450_1bcbd54b70_m.webp)
When the mustard pops, dunk the entire contents into the rasam.
![drumstick rasam recipe-easy indian rasam recipes-11](https://www.cookingandme.com/wp-content/uploads/2013/08/9603064919_a8ee921234_m.webp)
Set aside for about 30 mins to an hour for the flavours to mingle before serving.
![drumstick rasam recipe-easy indian rasam recipes-12](https://www.cookingandme.com/wp-content/uploads/2013/08/9606299428_bc356bc0fc_m.webp)
Hot and delicious drumstick rasam is now ready!
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