Drumstick Rasam

 

            Rasam is a must in every South Indian household. It is a thin and watery soup, relished with hot steamed rice. It is typically prepared out of tamarind pulp, tomato, raw mango, etc. for a nice spicy and tangy flavor. At times veggies of your choice are added to make it more nutritious.  

          So check out my version of Drumstick Rasam prepared with homemade rasam paste. It turned out simply delicious. You can relish it with steamed rice, accompanied  with roasted papad or as a nice hearty comforting soup. So check out the step by step method with pictures to prepare this flavorful concoction. 

                  

                   Rasam of all kinds are a must-have in any South Indian menu. You can make use of store bought rasam powder or make your own, just as I did. Grind few cumin seeds, whole peppercorns and few garlic cloves and you have an instant rasam paste. Rasam is versatile as it is not only light on the tummy but also relieves symptoms of cold and flue. 

                   Drumsticks, on the other hand, 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 this combination of Drumstick in rasam is a healthy and a light soup for young and old alike. However, adjust the spiciness accordingly. 

• 2-3 drumstick, cut into 2" pieces
• 2 tbsp. oil
• 1 dry red chili
• 1/2 tsp. mustard seeds
• 1/4 tsp. asafoetida
• 1 sprig curry leaves
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. whole peppercorns
• 1 tsp. cumin seeds
• 5-6 garlic cloves
• 2-3 cups water
• 1 tsp. tamarind paste
• 1 tbsp. coriander leaves, chopped
• 1 tsp. ghee

         In a mixer grinder add the cumin seeds, whole peppercorns and garlic. Grind into a smooth paste by adding some water. 

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

          Add the ground paste, turmeric powder and salt to taste. Continue to sauté till the oil separates. 

          Add the drumstick and a sprinkle of some water. Sauté for 2 minutes. 

          Now add water and tamarind paste. Bring it to a boil and simmer on a low flame till the drumsticks turns tender.

          When done, add the coriander leaves and ghee. Give it a stir and serve with hot steamed rice or as a comforting soup.

  

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

Add the ground paste, turmeric powder & salt to taste. Sauté till the oil separates. 

   

  Add the drumstick & a sprinkle of some water. Sauté for 2 minutes. 

Add water & tamarind paste. Bring it to a boil & simmer on a low flame till the drumsticks turns tender.

                     When done, add the coriander leaves & ghee. 

            Serve with hot steamed rice or as a comforting soup.