Rasam varieties‎ > ‎

Drumstick Rasam


Ingredients:

Tamarind – small lemon sized ball

Drumstick – 1

Toor Dal - 5 teaspoons

Turmeric Powder - ¼ teaspoon

Tomatoes – 1 (finely chopped)

Salt – 1 teaspoon

Hing - ¼ teaspoon

Turmeric powder - ¼ teaspoon

Coriander leaves – 1 teaspoon (finely chopped)

Roast and Grind:

Pepper – ½ teaspoon

Coriander Seeds – 1 teaspoon

Channa Dal – 2 teaspoons

Garlic – 2 or 3 cloves (finely chopped pieces)

Red chillies - 2

Seasoning:

Ghee – 1 teaspoon

Mustard Seeds – 1 teaspoon

Red Chillies – 1

Curry Leaves 5 or 6 leaves

Method:

  1. Cut drumstick in to 3 to 4 (finger length) pieces.
  2. Prepare 2 cups of tamarind extract from tamarind.
  3. Roast and grind to paste ingredients mentioned.
  4. Pressure cook tuar dal for 3 to 4 whistles.
  5. Add to the tamarind extract - tomato pieces, drumstick pieces, salt, hing and turmeric powder.
  6. Let this boil until drumstick pieces become tender & raw smell vanishes.
  7. Mash and dilute cooked tuar dal with 1 ½ cups of water.
  8. Add the ground paste and tuar dal water and allow boiling until bubbles on top.
  9. Heat ghee in a non-stick kadai.


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