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.

Drumstick & Raw Mango Curry

                   This mango season is really a blessing for me and I am making full use of it by experimenting with raw and ripe mangoes in my cooking. Today I prepared a dry and tangy drumstick curry with raw mangoes. It can be had as a side dish with either rice or chapattis. So check out the step by step pictorial recipe to prepare it.

• 3-4 drumstick, chopped into 2" pieces, boiled al dente 
• handful of coriander leaves along with the stalks
• 3-4 garlic cloves
• 2-3 green chilies
• 1 small raw mango, chopped
• 2-3 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. nigella seeds
• 1/4 tsp. asafoetida
• 2-3 onion, chopped
• salt to taste
• 1/2 tsp. turmeric powder

          Blend the mango, coriander leaves, green chilies and garlic into a paste. Keep aside. Heat oil in a pan and temper with mustard seeds, nigella seeds and asafoetida. Allow it to splutter.

          Add the onions and fry till light brown. Now add the ground paste, turmeric powder and salt. Stir fry on a medium flame till the oil separates.

          Add the drumstick and mix well. Sprinkle some water and cook, covered on a low flame for 1-2 minutes. Switch off the flame and serve with rice or chapattis.

                         Blend mango, coriander leaves, green chilies & garlic into a paste. 

                         Heat oil & temper with mustard seeds, nigella seeds & asafoetida. 

                                  Add onions & fry till light brown.  

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

                  Add drumstick & mix well. Sprinkle some water & cook, covered for 1-2 
                  minutes. 
                         

                                  Serve with rice or chapattis.

Aloo diye Shojne Data Chorchori (Potato - Drumstick Curry - Bengali Style)

          Here is yet another traditional Bengali homemade style drumstick chorchori / curry cooked with potatoes.  Mustard paste is added to the end product. Poppy seeds paste and fresh coconut paste too can be added to enhance the flavour. It is generally relished with plain steamed rice. 

• 4-5 drumstick, cut into 2" lengthwise
• 1-2 potatoes, cut lengthwise
• 2 tbsp. mustard oil
• 1 tsp. nigella seeds (kalonji)
• 1 onion, chopped
• 2 tsp. mustard seeds
• 2 green chilies
• salt to taste
• 1/2 tsp. turmeric powder
• coriander leaves to garnish

          Grind the mustard seeds and the green chilies into a fine paste. Keep aside. Heat oil in a pan and temper with kalonji. Sauté for a few seconds.

          Add onion and fry till light brown. Then add the potatoes and the drumstick. Fry till the potatoes turns slightly golden color.

          Add salt, turmeric powder and 1 cup water. Cover and simmer on a low flame till it turns soft. 

          When done, add the mustard paste and mix well. Garnish with coriander leaves and serve with plain steamed rice.

Tomato Drumstick Rasam - South Indian Style

          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. So check out the step by step pictorial recipe to prepare this amazing dish. 

• 2 tomatoes, chopped
• 2 drumstick, cut into 2" pieces
• 1 tsp. peppercorns, soaked for an hour
• 5-6 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
• 1 tsp. salt or to taste
• 1 tbsp. tomato paste (opt)
• 1 tsp. lime juice (opt)
• 1 tsp. ghee
• 1 tbsp. coriander leaves, chopped

         

          Grind the peppercorns, cumin seeds and garlic with 1/4 cup water into a paste. Keep aside. 

          Pressure cook the tomatoes in 1 cup water for 2-3 whistles. When cool, blend and strain it. Keep aside. 

          Pressure cook the drumstick for 1 whistle. Drain and keep aside.

         Heat oil in a pan and temper with mustard seeds, asafoetida and curry leaves. Sauté for a few seconds. 

         Add the paste and turmeric powder. Sauté till the oil separates. 

         Add the pureed tomato, tomato paste, 2 & 1/2 cups water, followed by the drumstick and salt. Add lime juice at this point if using.

          Simmer on a low flame for 4-5 minutes. When done, add ghee and give it a mix. 

          Garnish with coriander leaves and serve either with rice or as a soup along with bread sticks / croutons. 

             Pressure cook the drumstick for 1 whistle. Drain and keep aside.

Pressure cook the tomatoes in 1 cup water for 2-3 whistles. When cool, blend and strain it. Keep aside. 

Grind the peppercorns, cumin seeds & garlic with 1/4 cup water into a paste. Keep aside. 

Heat oil in a pan & temper with mustard seeds, curry leaves and asafoetida. Sauté for a few seconds.

          Add the paste turmeric powder. Sauté till the oil separates. 

            Add the pureed tomato, tomato paste, 2 & 1/2 cups water,

followed by the drumstick & salt. Add lime juice at this point if using. Simmer on a low flame for 4-5 minutes.

                 When done, add ghee and give it a mix.

                       Garnish with chopped coriander leaves. 

Serve either with rice or as a soup along with bread sticks / croutons. 

Kasundi Shojne Datar Chorchori (Mustard Drumstick Curry - Bengali Style)

          Drumsticks are a powerhouse of nutrients like calcium, vitamins and iron. Hence they are recommended in any form. So here is a simple home made style drumstick curry in a mustard based sauce in a Bengali style. It is best relished, mixed with hot steamed rice to enjoy its true flavours.

          I have used the bottled kasundi paste, but you can go ahead and use freshly ground mustard paste. Make sure to soak the mustard seeds in water for a good 30 minutes, It can also be powdered and then mixed with required quantity of water.

• 4-5 drumstick, cut into 2" pieces
• 2 tbsp. mustard oil
• 1 tsp. nigella seeds (kalonji)
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 2 tbsp. kasundi (mustard paste)
• 1/2 cup coriander leaves, chopped

          Heat oil in a pan and temper with nigella seeds. Sauté for a few seconds. Add the onion and fry till light brown.

          Add the ginger-garlic paste and fry for few seconds. Now add the turmeric powder, red chili powder, salt and the drumstick. Mix well and add 1 cup water.

          Cover and simmer till soft. Add the kasundi and coriander leaves and give it a mix. Serve with hot steamed rice.

Shojne Datar Chorchori (Drumstick Curry - Bengali Style)

       
            A traditional homemade Bengali dish of drumstick cooked in a mustard-coconut gravy. Poppy seeds too can be added along with mustard and ground. It is best relished with hot steamed rice. As drumsticks are a power house of vitamins, iron and calcium, they are recommend in any form. So why not in a chorchori form for a lazy Sunday lunch ?

• 3-4 drumsticks, cut into 2" lengthwise
• 2 tbsp. mustard oil
• 1 tsp. nigella seeds
• 1 onion, chopped
• 2-3 garlic, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 2 green chilies
• 1 tbsp. mustard seeds / kasundi
• 2-3 tbsp. fresh grated coconut
• coriander leaves to garnish

          Grind together mustard, coconut and green chilies to a paste and keep aside. Heat oil in a pan and temper with nigella seeds.

          After it stops sizzling, add the garlic and sauté till it changes color. Then add the onion and fry till light brown.

          Now add the chopped drumstick, salt, the mustard paste and turmeric powder. Fry for a minute or two till it is well coated with the masalas.

          Add 1 cup water and cook, covered, till the drumsticks turn soft and the gravy is thick. Serve, garnished with coriander leaves.