Rasam of all kinds are a must-have in any South Indian menu. Today I prepared Drumstick Rasam with a twist. The soup base was that of stock cube. It turned out simply delicious. I made some home made Rasam paste with ground peppercorns, cumin seeds and some garlic.
A nice hearty Rasam soup anytime is an awesome treat. It can also be relished with some hot steamed rice and some fried or roasted papads as an accompaniment. So please check for a step by step method with pictures to prepare it.
- 3 1/2 cups vegetable stock
- 2-3 drumstick, cut into 2" pieces
- salt to taste
- 1/4 tsp. turmeric powder
- 1 tsp. whole peppercorns
- 1 tsp. cumin seeds
- 3-4 garlic
- 1 tsp. tamarind paste
- 1 tbsp. oil
- 1/2 tsp. mustard seeds
- 1 sprig leaves
- 1 tsp. asafoetida
- coriander leaves, red chili powder and fresh grated coconut to garnish
- 1/2 tsp. ghee
Soak the peppercorns and the cumin seeds in 1/2 cup water for an hour. Grind along with the garlic to a smooth paste.
Heat oil in a pan and temper with the mustard seeds. After it stops spluttering, add the asafoetida and the curry leaves. Saute for a few seconds.
Add the paste and turmeric powder. Continue to saute till dry. Add the stock, drumstick, tamarind paste and salt to taste.
Bring it to a boil and simmer on a low flame till the drumsticks turns soft. When done, Add the coriander leaves and ghee. Mix well and serve as a soup or with hot steamed rice.
Heat oil in a pan and temper with mustard seeds. Allow it to splutter.
Then add the asafoetida and curry leaves.
Add the rasam paste and turmeric powder. Saute till dry.
Add the stock, salt, turmeric paste and the drumsticks. Simmer
on a low flame, covered till the drumsticks turns soft.
When done, add the coriander leaves followed by.......
........ghee. Mix well and serve as a soup or with hot steamed rice.
Garnish with coriander leaves, red chili powder & fresh grated coconut.