Drumstick Rasam

Drumstick Rasam(முருங்கைக்காய் ரசம்)..A SouthIndian style Rasam with Drumstick and Dal as the main ingredients..Many of u will be familiar with drumstick leaves(முருங்கைக்கீரை) rasam, but with drumstick, definitely it's going to be a different tasted rasam, and since it's not spicy with green chilli or ginger, and only whole pepper is the spicy agent here, u can serve generously for kids too..My kid had a few ladles of it for lunch today and she ate it without any complaints about its spiciness, n she loved it..The drumstick I used today was so tender n fresh n it tempted me actually to make the recipe today itself..Just a simple side dish is enough along with this rasam for hot rice..Now, let's move on to the recipe..

RECIPE:

--------------------------------------------

Preparation Time: 5 mins

Cooking Time: 30 mins

Serves: 5 persons

--------------------------------------------

INGREDIENTS: [1 cup=240 ml]

--------------------------------------------

Drumstick - 1

Toor Dal - 1/3 cup

Tamarind - lemon size(soaked for 15-20 mins)

Coriander stems/leaves - a few

Salt - as req.

Water - as req.

To Grind:

Tomato - 1

Whole pepper - 3/4 tsp

Cumin seeds - 3/4 tsp

To Temper:

Mustard seeds - 1 tsp

Curry leaves - 1 sprig

Cumin seeds - 3/4 tsp

Dried red chilli - 1

Oil - 1 to 2 tsp

Ghee - 1 tsp

METHOD:

----------------

1. Pressure cook the toor dal with water immersed, for 4 to 5 whistles, or until wellcooked. After the pressure is released, open the lid, and mash the cooked dal very well. Set this aside.

2. In another vessel, add the peeled and chopped drumstick pieces with little salt and required water, and cook until the drumstick pieces are very well cooked. Next, scrape the pulp from the drumstick pieces, and discard the skin. Mash the pulp a little with your hands. Set this aside.

3. In a blender, add the 'to grind' ingredients and grind to a coarse paste with no water added. Set this aside.

4. Now, in a kadai, pour the soaked tamarind extract, the cooked dal, the ground paste, and a cup of water with required salt, everything one by one, and allow to boil.

5. Next, add the mashed drumstick pulp, mix well, and again boil it for just a few mins.

6. Meanwhile, in another small pan, pour the oil, ghee, and the remaining ingredients under 'to temper' one by one. Switch off the stove.

7. Add the tempering to the rasam mixture. Switch off the stove, add the coriander stems/leaves, and close with a lid. After 10 mins, serve hot with rice..That's it!!

Your tasty Drumstick Rasam is ready to be served!! Njjoyy!!

NOTE:

------------

1. You can use only oil, or only ghee, or both for tempering.

2. Add salt carefully at step 4, since the cooked drumstick pulp already contains salt.

3. You can improvise this basic recipe with your choice of spices.

4. As per the required thickness and consistency, you can adjust the quantity of dal and water.