Drumstick Rasam
Mulakkada Charu is a comforting rasam made with drumsticks, typically a traditional Andhra household recipe. Drumstick Rasam, also known as Murungakai Rasam or Mulakkada Rasam is very similar to tamarind-based rasam made without any tomatoes. Having grown up eating traditional and authentic Andhra food, this charu was a regular fixture at our home for both lunch & dinner during peak drumstick season. The main flavor of the rasam comes from cooked drumsticks (moringa pods) apart from the special Andhra style rasam powder used in the preparation. Unlike many other rasam recipes, there is no cooked toor dal in this recipe and that’s distinctive of many rasam recipes across Andhra. Plain cooked & salted toor dal is usually served along with hot rice and charu is just a great accompaniment.
Mulakkada Charu Variations
In our household, Mulakkada Charu is always added with a teaspoon of sugar/jaggery and there is a mild sweet undertone which compliments perfectly well with the tanginess of the tamarind extract and the spice from Andhra rasam powder. My grandma used to skip sugar/jaggery making a spicier version of the charu and that’s equally delicious too. If you wish to add cooked toor dal to this same recipe, it becomes Mulakkada Pappu Charu which is quite similar to Sambar but without onions or tomatoes.
Serving Suggestions
Drumstick Rasam goes really well with hot rice and a dollop of ghee. In telugu households, charu or rasam is served with mudda pappu (plain cooked toor dal) and it is such a healthy, yet comforting meal. With some potato fry or roast on the side, it tastes divine and absolutely wonderful. Checkout other rasam recipes -
Mysore Rasam Tomato Rasam Milagu Rasam Vethalai Rasam Lemon Rasam
Andhra Style Drumstick Rasam Recipe with Step by Step Pictures
First soak 1 tablespoon tamarind in ½ cup of hot water and extract tamarind juice. Set it aside. In a pot add 2 drumsticks cut into finger-sized pieces in 3 cups of water and ¼ teaspoon turmeric powder.
Cook it covered for 10-12 mins on medium flame until the drumstick pieces are cooked.
Now add 1 teaspoon rasam powder and the extracted tamarind juice along with salt as needed.
Next add roughly torn coriander stalks with leaves (roots removed).
Add 1 teaspoon sugar/grated jaggery.
Bring the rasam to a slow boil on low flame. When the rasam is frothy, remove from heat. If the rasam boils longer, it loses its flavor & fragrance.
In a small pan heat 1 teaspoon oil and add ½ teaspoon mustard seeds, ½ teaspoon cumin seeds, 1 dry red chilli roughly torn into 2-3 pieces. As the mustard & cumin seeds splutter, add ¼ teaspoon asafoetida and few fresh curry leaves. Remove from heat.
Add the tempering to the rasam.
Serve hot immediately with hot rice, pappu and ghee. Potato Fry and roast are excellent with this!
Recipe Notes
Refer to the rasam powder recipe. Sugar/Jaggery is optional but is highly recommended. Adjust the amount of water depending on the quantity needed & taste preferences.
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