1-2 Drumsticks, tender and fleshy ones
1 Tomato, quatered
1/4 cup Tur dal
a lemon sized ball of Tamarind or 1 tsp tamarind paste
1 tbsp Rasam Powder
Salt to taste
1/4 tsp Turmeric powder
1/4 tsp Mustard seeds
1/4 tsp Jeera seeds
1-2 Red Chillies (dried)
a pinch of Hing
a few Curry Leaves (kadipatta)
Oil or Ghee for frying
A few Coriander leaves, chopped fine
Pressure cook the tur dal till it’s soft (3-4 whistles)
Soak the tamarind in 4 cups water and strain the juice
Pour this juice in a vessel and add the tomatoes, turmeric powder, rasam powder and salt. Keep on gas in medium flame.
Boil the drumsticks seperately till cooked.
Remove the insides of the drumsticks and put it in the tamarind water mixture.
Bring the whole mixture to a boil.
Add the tur dal and boil on medium flame for 5-6 mins.
Season with mustard, jeera, hing, red chillies, curry leaves & ghee (you can season in oil also).
Garnish with coriander leaves and lemon juice, serve hot with rice.
Note: You can soak vadas to the rasam and eat it as “Rasa Vadai”!
Hi from Finland, I’ve been admiring these looong sticks in our ethnic shop for a year and now braved myself to make this recipe. DELICIOUS.
I steamed the drumsticsk to get all the flavour. Then I sliced them lengthwise and scratched out the pulp with a spoon. While it works, it is also messy. Is there a better way?
Glad to hear that you tried this recipe. The best way is to chop the drumsticks into small pieces. Once cooked, you can simply open them with your fingers (it should open without much difficulty) and chew on the pieces. This is how it is done in most households in South India.