Drumstick Rasam
Drumstick Rasam
Ingredients
For tempering
Instructions
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Wash dal and pressure cook with required water and turmeric powder for 3 whistles or till cooked. Open lid once pressure drops.
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Soak tamarind in 1/2 cup warm water and extract the juice. Strain and discard the fibres.
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Slit green chillies, finely chop tomatoes. Chop onion. Cut the drumsticks into 3" long pieces.
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In a saucepan pour in the tamarind extract. Boil for 5 mins. Add green chillies, tomatoes. Add about a cup or two water and bring to boil once again.
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Add cooked dal, rasam powder, drumstick, salt. Simmer for 15 to 20 mins.
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Add jiggery, coriander leaves.
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For the tempering, heat ghee. Add mustard. Let crackle. Add curry leaves, asafoetida, onion. Saute till onion turns transparent. Do not brown the onion. Pour over the rasam.
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Stir and serve piping hot with rice and papad!
Note
Adding onions to rasam is optional. But they give a nice flavour along with the drumstick.You could substitute ghee with cooking oil.
You can add a tablespoon or two of grated coconut to the rasam along with coriander leaves.
Adjust consistency by adding water as required.
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