Rasam is a soup based preparation that is very popular and a must have in the South Indian menu. There are many versions to this delicious and refreshing soup. The ingredients may differ from one region to the other. Veggies may or may not be added according to individual preference.
Today I added some drumstick to a tomato based Rasam for some variation. It is best relished as an appetizer or with rice. There are many helpful benefits to having this piping hot, spicy and tangy soup. It aids in digestion and wards off cold and congestion too.
- 2 tomatoes, chopped
- 2-3 drumstick, cut into 2" pieces
- 1 tsp. peppercorns, soaked for an hour
- 3-4 garlic, chopped
- 1 tsp. cumin seeds, soaked for an hour
- 1 tbsp. oil
- 1/2 tsp. mustard seeds
- 1 sprig curry leaves
- 1/4 tsp. asafoetida
- 1/2 tsp. turmeric powder
- salt to taste
- lime juice as required (opt)
- 1 tsp. ghee
Grind the peppercorns, cumin seeds and garlic with little water to a paste. Keep aside.
Pressure cook the tomatoes in 3 1/2 cups water for 2-3 whistles. When cool, blend and strain it. Keep aside.
Pressure cook the drumstick too for 1 whistle. Drain and keep aside.
Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the paste and turmeric powder. Saute till oil separates.
Add the curry leaves and asafoetida. Saute for a few seconds. Add the pureed tomato followed by the drumstick and salt. Add lime juice at this point if using.
Simmer on a low flame for 2-3 minutes. Add ghee and serve either with rice or as a soup along with bread sticks / croutons.