Servings: 3

Weight Watcher Smart Points: 3

Preparation Time: 30 Minutes

Cooking Time: 20 Minutes

Ready In: 50 Minutes


  • ¼ or ½ tsp red chili powder
  • 2 dry red chilies, whole or halved and deseeded
  • 1 tsp cumin
  • 1 sprig curry leaves/ kadi patta
  • ¼ cup chopped coriander leaves
  • 2 drumsticks, rinsed, peeled and chopped 3 to 4 inches long
  • a pinch of asafoetida/hing
  • 2 to 3 tsp rasam powder
  • ¼ tsp fenugreek/methi
  • 1 tsp mustard
  • 2 medium sized ripe tomatoes - pureed, approx 1 cup tomato puree
  • ½ tsp turmeric powder/haldi
  • 1 tsp urad dal (optional)
  • 1 tbsp seedless tamarind soaked in ½ cup water for 30 minutes
  • 1.5 to 2 cups water - adjust as required
  • 1 to 1.5 tbsp oil


  1. add the tomato puree, drumsticks, turmeric powder, red chili powder, 2 cups water in a pot or pan.bring to a boil and simmer till the drumsticks are cooked, uncovered.squeeze the tamarind pulp straight into the bowl of water.add the tamarind pulp, rasam powder, jaggery and salt
  2. stir well.simmer for 5-6 minutes more or till the raw aroma of the tamarind goes a small pan, heat oil
  3. add the mustard and urad dal first.let the mustard seeds pop first and at the same time the urad dal would also start getting add the cumin and fry for a few seconds.add the dry red chilies, curry leaves, asafoetida and fry for some seconds.pour the tempering mixture in the the rasam
  4. stir and mix in the coriander leaves.serve the drumstick rasam hot with rice or as an accompaniment with sambar.

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