Murungakkai Rasam (Drumstick Soup) at Renaissance Bengaluru Race Course Hotel

Chef Jai Prakash brings monsoon comfort with Murungakkai Rasam, a soulful South Indian seasonal favourite

Chef Jai Prakash’s Murungakkai Rasam at Renaissance Bengaluru Race Course Hotel brings the warmth of South Indian comfort food to rainy days. Rooted in familiar regional flavours, this nourishing drumstick soup feels both homely and refined, making it an inviting seasonal bowl for the monsoon table.

Murungakkai rasam (Drumstick soup)

Ingredients

• 5 no’s Drumstick
• 2 tablespoon Toor Dal (Pigeon pea)
• 75 grams Onion medium size
• 6 no’s Garlic cloves
• 50 grams Tomato small size
• ½ teaspoon Pepper Powder coarse
• Salt as per taste 
• 5 sprigs of coriander leaves 

For Tempering

• 1 tablespoon Cooking Oil 
• 1 no’s Bay Leaf
• 1 inch Cinnamon Stick
• 2 no’s Cloves

Method:

1. Wash and chop the drumstick into little finger sized pieces. Add drumstick pieces in a vessel with 4 cups of water and pressure cook the drumstick.
2. When the drumstick is cooked, do not strain the water as the water would have got the essence and nutrients of drumstick. Add cooked drumstick water for the soup. 
3. Strain the drumstick water and keep it aside. Take each cooked drumstick and using a spoon remove the pulp from it and keep it aside. 
4. Also, pressure cook the thurdal separately. 

Cooking of the Soup:

Heat a pan and add oil/butter. Add the seasoned ingredients and sauté them for a minute. 

Then add finely chopped onions and garlic along with a pinch of salt and sauté them till the onions are transparent but should not be so brown

Add chopped tomato and peppercorns to the onions and sauté them till the tomatoes becomes mushy. When the tomatoes are cooked, add the mashed dal and mix well

Add the drumstick water to the pan and allow the soup mixture to boil in low flame. 

Add half of the drumstick pulp keeping the rest aside. Allow the drumstick soup to boil for 10 minutes in low flame.  Add necessary salt. Let the essence of the drumstick pulp gets incorporated with the base masala.

Then remove the soup from flame and allow it cool off and then blend it to a smooth and clear soup. 

Now clean the pan and again keep it in flame. Add the blended smooth soup and the remaining drumstick pulp to the pan and stir well. 

Keep in low flame for another 10 minutes and finally garnish with coarse pepper and finely chopped coriander leaves and remove from flame and serve hot.

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