As the monsoon season sets in, Chef Jai Prakash, South Indian Specialty Chef at Renaissance Bengaluru Race Course Hotel, brings the comforting flavours of South India to the table with an authentic Murungakkai Rasam, or Drumstick Soup.

A much-loved preparation in Tamil Nadu, Murungakkai Rasam brings together the earthy flavour of drumstick with the richness of toor dal, the freshness of tomato and onion, and the warmth of garlic, pepper and traditional spices. Light yet flavourful, the soup makes for a comforting choice during the rainy season.

The recipe also makes use of the water in which the drumsticks are cooked. Rather than discarding it, the water is retained to capture the natural essence of the drumstick and forms the base of the soup.

Murungakkai Rasam Recipe

Ingredients

• 5 drumsticks

• 2 tablespoons toor dal (pigeon pea)

• 75 grams medium-sized onion

• 6 garlic cloves

• 50 grams small-sized tomato

• ½ teaspoon coarse pepper powder

• Salt as per taste

• 5 sprigs of coriander leaves

For Tempering

• 1 tablespoon cooking oil

• 1 bay leaf

• 1-inch cinnamon stick

• 2 cloves

Preparation

Start by washing and chopping the drumsticks into little-finger-sized pieces. Add them to a vessel with 4 cups of water and pressure cook until the drumsticks are well cooked.

Once cooked, retain the drumstick water as it carries the essence and nutrients of the vegetable. Strain the water and keep it aside. Using a spoon, remove the pulp from the cooked drumsticks and keep it separately. Pressure cook the toor dal separately and keep it ready.

Bringing the Rasam Together

Heat a pan and add cooking oil or butter. Add the bay leaf, cinnamon stick and cloves, and sauté for a minute to release their aroma.

Add the finely chopped onion and garlic along with a pinch of salt. Sauté until the onions turn transparent, making sure they do not become too brown. Next, add the chopped tomato and peppercorns. Cook until the tomatoes become soft and mushy. Add the mashed toor dal and mix everything well.

Pour in the reserved drumstick water and allow the mixture to boil on a low flame. Add half of the drumstick pulp, keeping the remaining pulp aside. Let the soup simmer for around 10 minutes, allowing the flavours of the drumstick pulp to blend with the masala base. Add salt as required.

Remove the soup from the flame and allow it to cool. Once cooled, blend it until smooth and clear. Clean the pan and place it back on the flame. Pour the blended soup into the pan and add the remaining drumstick pulp. Stir well and allow it to simmer on a low flame for another 10 minutes.

Finally, garnish with coarse pepper and finely chopped coriander leaves. Remove from the flame and serve hot. With its warm spices, gentle peppery notes and the distinct flavour of drumstick, Chef Jai Prakash’s Murungakkai Rasam brings the familiar comfort of a Tamil Nadu kitchen to the monsoon table.