Drumstick (Moringa) Leaves Rasam

 

           Rasam is a tangy soup based preparation that is a must-have in any South Indian menu. So check out my version of Drumstick Leaves Rasam, which also goes by the name of Moringa Leaves Rasam. It is simply mouth watering and amazing. It is prepared with some homemade Rasam paste of ground peppercorns, cumin seeds and  garlic. A nice hearty Rasam goes best with hot steamed rice and accompanied with papad. It can also be enjoyed as a piping hot soup on a cold wintry night.

         

 

             There are many versions to this delicious and refreshing soup. It may differ from one region to the other. 

             Drumsticks leaves, in particular, has many health benefits as it contains vitamins, antioxidants and minerals. It is a plant based protein that is particularly good during pregnancy. 

            This recipe 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 pictorial recipe to prepare it.

• 1 cup moringa leaves
• 1 tsp. cumin seeds
• 1/2 tsp. peppercorns
• 5-6 garlic cloves
• 1-2 tsp. tamarind paste mixed with 2-3 cups water
• 1 tomato, chopped
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tbsp. oil
• 1 tsp. mustard seeds
• 1 sprig curry leaves
• 1/4 tsp. asafoetida
• 1 tsp. ghee

          In a mixer jar, add the peppercorns, cumin seeds, garlic and drumstick leaves. Grind into a coarse powder and keep aside. Extract the tamarind pulp and set aside. 

          Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the curry leaves and asafoetida. Sauté for a few seconds.

          Now add the ground rasam mix and turmeric powder. Stir fry for a minute. Then add the tomatoes and a sprinkle of some water. Sauté for a minute more. 

          Add the tamarind water and salt to taste. Bring it to a boil and simmer on a low flame for 8-10 minutes. 

          When done, switch off the flame and add the ghee. Give it a stir and enjoy with hot steamed rice and papad as an accompaniment for a soulful meal. 

Heat oil in a pan & temper with mustard seeds. After it stops spluttering, add the curry leaves & asafoetida. Sauté for a few seconds.

Add the ground rasam mix & turmeric powder. Stir fry for a minute. 

Add the tomatoes & a sprinkle of some water. Sauté for a minute more. 

Add the tamarind water & salt to taste. Bring it to a boil & simmer on a low flame for 8-10 minutes. 

               When done, switch off the flame & add the ghee. 

 Enjoy with hot steamed rice & papad as an accompaniment for a soulful meal.