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Nuggekai Saru | Drumstick Rasam | Rasam Recipes

Nuggekai saaru | drumsticks Rasam recipe . Nuggekai saru | Tasty vegan, gluten free, No onion, No Garlic Rasam recipe.
Saaru or Rasam is one of the main side dishes in south indian meals. When you begin your meals, always start with any liquid items with rice like saaru, menasina saaru/pepper rasam, or tambuli. It is believed to help in digestion of the remaining food we consume.

Rasam powder / sarina pudi recipe  CLICK HERE

Other Rasam/saru recipes CLICK HERE

Ingredients for making nuggekai saru:

  • around 4 nuggekayi | drumsticks
  • 1/2 cup togari bele / toor dal
  • 1/2 cup togari bele / toor dal
  • 1/4 tsp oil
  • 1/4 tsp turmeric powder
  • around 5 cups of water
  • 3/4 tbsp rock salt/salt to taste
  • 1 tbsp sarina pudi / rasam powder
  • 1 to 2 tsp jaggery
  • small keylime size tamarind(wash and soak it in 1/4 cup of water
  • around 10 curry leaves
  • 1/4 cup grated fresh coconut
  • 1 to 2 tbsp chopped coriander leaves

For seasoning:

  • 1 tsp coconut oil or ghee
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds/jeera
  • 4 to 5 cloves of garlic


  1. Wash and cut the nuggekayi as shown
  2. Wash the dal, add 1.5 cup water, oil and turmeric powder .Take the cut nuggekayi in another pan, no need to add water. Pressure cook both on medium heat. Turn off the heat after 4 to 5 whistles.
  3. Once the cooker is cooled completely, transfer the cooked dal to a pan,
  4. Add water to the cooked nuggekayi and squeeze the pulp. add the pulp to the cooked dal.
  5. Repeat adding water and extracting the pulp from 2 to 3 times/
  6. Place the dal pan on medium heat
  7. Add curry leaves, salt, jaggery, add tamarind extract, and rasam powder, mix it well. Add enough water to get the right consistency. Let it boil
  8. After 2 to 3 minutes- add coconut milk, then let it boil for 2 minutes.
  9. I have used 4¾ cup water to get desired consistency,
  10. AFter 2 minutes- add chopped coriander, mix it and turn off the heat

For seasoning:

  1. Cut the garlic into thin slices
  2. Heat the oil in a ladle. Once hot add mustard seeds, after it pops add jeera
  3. Fry it for a few seconds and then add garlic slices, fry it until the garlic turns golden brown. Then turn off the heat
  4. Add the seasoning to the rasam/saru mix it well and Serve.
  5. You can drink this nuggekai saru or eat with rice