Murungakkai Rasam Recipe, How to make Drumstick Soup, South Indian Charu Mulakkada
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Cook time
Total time
Drumstick Rasam, Murungakkai Rasam recipe made with drumstick
Recipe type: Soup
Cuisine: Indian
Serves: 4
  • 1 small gooseberry-sized tamarind + ½ cup water(extract the juice)
  • 1 tbsp pepper + 1 tsp cumin seeds(powder it)
  • 1 tbsp butter,
  • 2-inch cinnamon,
  • 3 cloves
  • ½ tsp ginger garlic paste
  • 1 medium-sized onion chopped,
  • 2 green chilies
  • 1 chopped tomato
  • 2 drumsticks chopped
  • 1 & ½ tsp salt,
  • 1 cup water
  • coriander leaves & mint leaves
  1. Soak 1 small gooseberry-sized tamarind in ½ cup water. Extract the juice keep it aside.
  2. Powder 1 tbsp pepper and 1 tsp cumin seeds into coarse powder keep aside
  3. Heat a pan with 1 tbsp butter, add 2-inch cinnamon, 3 cloves. Add ½ tsp ginger garlic paste, 1 medium-sized onion chopped, 2 green chilies, fry well.
  4. Add the 1 chopped tomato fry well, till it turns mushy.
  5. Add the 2 drumsticks chopped, 1 & ½ tsp salt, and 1 cup water
  6. Let it boil for 10 mins or till the drumstick turn soft.
  7. Add the powdered pepper & cumin powder, tamarind extract, mix well.
  8. This stage checks for the salt and sourness, if less salt adjusts it and it is sourer add some more water. Let it boil in low flame.
  9. We should not boil the rasam after adding the tamarind extract so once it started to foams at the top switch off the stove.
  10. Add coriander leaves & mint leaves serve hot.
Don't boil the rasam for long after adding the tamarind extract that is why we are cooking the drumstick in water before adding the tamarind extract. Once it started to foams at the top immediately switch off the stove and add coriander leaves.
Addition of mint leaves added flavor to the rasam don't skip.
Recipe by Prema's Culinary at