Drumstick Rasam

 
          Rasam of all kinds are a must-have in any South Indian menu. So here is my version of Drumstick Rasam with a twist. The soup base was that of stock cube instead of water. It turned out simply delicious. I made some homemade 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 & roasted papads as an accompaniment. Drumsticks has many health benefits as it contains vitamins and minerals. Hence it is particularly good during pregnancy. It is also good for the elderly as it is light on the tummy, aids in digestion and lowers blood sugar levels. So check out the 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. Sauté for a few seconds.

          Add the paste and turmeric powder. Continue to sauté 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 & temper with mustard seeds. Allow it to splutter.

                                 Then add asafoetida & curry leaves.

                                Add rasam paste & turmeric powder. Saute till dry.

                           Add stock, salt, turmeric paste & drumsticks. Simmer on a low flame, 
                           covered till the drumsticks turns soft.

                                  When done, add coriander leaves & ghee and give it a stir. 

                    Garnish with coriander leaves, red chili powder & fresh grated coconut. 
                    Serve as a soup or with hot steamed rice.