RASAM VARIETIES

DRUMSTICK RASAM

INGREDIENTS

drumstick - 4 or 5 (medium size)

tuvar dal\tuvaram paruppu - 1 \2 cup

tamarind - a goose berry size

red chilly - 1 or 2

rasam powder - 1 tbsp

curry leaves - few

mustard seeds - 1 tsp

cumin seeds - 1 tsp

oil/ghee - 1 tbsp

salt - as per taste

coriander leaves - few

PROCEDURE

cook dal  till tender and mash well.

soak tamarind in hot water for half an hour and extract juice from it.

cut drumstick into 3 inch pieces and cook with salt till tender.

strain the excess water and reserve it for making rasam.

Extract the pulp with the help of a spoon and discard the outer skin.

Heat a pan and add oil.

Add mustard seeds, cumin seeds, red chillies and curry leaves.

Add tamarind juice, rasam powder and turmeric powder and simmer for 2 to 3 mins till the raw smell goes.

Add cooked dal , reserved water(used to cook drumstick), salt and bring it to a boil.

Add drumstick pulp and fresh coriander leaves and when it starts to boil switch off the stove.

Do not boil the rasam.

Serve hot with rice or as soup.

TIPS

Do not boil the rasam after adding the drumstick pulp and coriander leaves. 

After adding the pulp keep the flame low and when it starts to boil switch off the stove.

If allowed to boil the taste varies.

If you do not have rasam powder then dry roast tuvar dal - 1tsp, red chilly- 2, pepper - 1/4 tsp, cumin seeds - 1 tsp to a fine powder and add to the rasam.