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 (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. 

Til Phalli Ka Khatta (Sesame Seeds & Peanuts Gravy - Hyderabadi style)

 

             Til Phalli Ka Khatta, a traditional dish from Telangana, is an uncooked version of rasam. Til means sesame seeds, phalli means peanuts and khatta means tangy. So it is a tangy soup or rasam. 

             This tangy stew is prepared by blending roasted peanuts, roasted sesame seeds, green chilies, garlic and a handful of mint and coriander leaves. A small amount of jaggery or sugar can be added to balance the flavors. 

             This paste is then mixed with tamarind water and sliced onion. Then a tempering is poured over the end product. Voila, yummy Khatta is ready to be savored.

         

           You can enjoy this yummy and comforting khatta / rasam with khichdi or hot steamed rice, accompanied with papad or fryums. This easy to assemble dish comes in handy when you are on the lookout for something quick to prepare. So check out the step by step pictorial recipe to prepare this yummy regional delicacy.

Ingredients  - 

• 1/4 cup roasted peanuts
• 1/4 cup sesame seeds, dry roasted
• 4-5 green chilies
• 5-6 garlic cloves
• handful of coriander leaves
• handful of mint leaves
• salt to taste
• 1 small marble size tamarind mixed with 2-3 cups water
• 1 onion, sliced

Tempering - 

• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 4-5 garlic cloves, crushed
• 2 dry red chilies. 
• 1 sprig curry leaves
• 1/4 tsp. turmeric powder

          Blend the roasted peanuts, roasted sesame seeds, green chilies, garlic, coriander leaves, mint leaves and some water into a smooth paste.

          Transfer to a mixing bowl. Add salt to taste. tamarind water and sliced onion. Mix well and keep aside. 

          Tempering - Heat oil in a pan. Temper with all the mentioned ingredients. Sauté for a few seconds till the garlic changes color. 

          Switch off the flame and pour this tempering over the prepared khatta. Give it a mix and serve with khichdi or steamed rice.  

Blend the roasted peanuts, roasted sesame seeds, green chilies, garlic, coriander leaves, mint leaves & some water into a smooth paste. Transfer to a mixing bowl.

                       Add salt to taste. tamarind water 

                     and sliced onion. Mix well and keep aside. 

Heat oil in a pan. Temper with all the mentioned ingredients. Sauté for a few seconds till the garlic changes colour. 

        Switch off the flame & pour this tempering over the prepared khatta.

               Give it a mix & serve with khichdi or steamed rice.  

Vankaya Pachi Pulusu (Roasted Eggplant & Tamarind Rasam - Andhra style)

 

           Vankaya Pachi Pulusu, a traditional dish from Andhra and Telangana is an uncooked version of rasam prepared with roasted eggplant. Vankaya refers to eggplant / brinjal, Pachi means raw and Pulusu is soup. It is a South Indian version of baingan ka bharta in a semi-liquid form. This tangy stew is prepared with tamarind extract containing chopped onion, green chilies and coriander leaves. A small amount of jaggery or sugar can be added to balance the flavour. 

         

               You can enjoy this yummy and comforting Eggplant Rasam with hot steamed rice and accompanied with papad or fryums. This easy to assemble dish comes in handy when you are on the lookout for something quick to prepare. Unlike the regular rasam, this pulusu is somewhat light and watery. So check out the step by step pictorial recipe to prepare this nutritious regional delicacy.

• 1 large eggplant
• 1 onion, chopped
• 2 green chilies, chopped
• 2-3 tbsp. coriander leaves, chopped
• 1 tsp. tamarind paste mixed with 1 & 1/2 cups water
• salt to taste
• 1/4 tsp. turmeric powder

Tempering - 

• 2 tbsp. oil
• 1/2 tsp. mustard seed
• 1/2 tsp. cumin seeds
• 1/4 tsp. fenugreek seeds
• 1 dry red chili
• 1/4 tsp. asafoetida
• 1 sprig curry leaves
• 1/2 tsp. urad dal
• 3-4 garlic, chopped / crushed

           Apply some oil on the eggplant and make 2 slits lengthwise. On an open flame roast the eggplant till well charred. When cool, peel the skin off and mash well. 

          Add the onion, green chilies, coriander leaves, turmeric powder and salt. Mash well with your hands for a couple of minutes to release the flavor.

          (Alternatively, it can be pounded in a mortar and pestle or pulse it in a mixer grinder). 

          Add the tamarind water and mix well. Check for seasoning. 

          For the tempering - Heat oil in a pan and temper with all the mentioned ingredients. Sauté for a few seconds or till the garlic turns slightly brown in colour.  

           Pour this tempering over the prepared Vankaya Pachi Pulusu. Give it a mix and enjoy with hot steamed rice. 

                      Apply some oil on the eggplant & make 2 slits lengthwise. On an open

                      flame roast the eggplant till well charred. 

                                   After it cools down, peel the skin off and mash well. 

                         Add onion, green chilies, coriander leaves, turmeric powder & salt. 

                       Mash well with your hands for a couple of minutes to release the flavor.

                                 Add the tamarind water & mix well. Check for seasoning. 

                         Heat oil in a pan & temper with all the mentioned ingredients. Sauté 

                         for a few seconds or till the garlic turns slightly brown in colour.  

                                Pour this tempering over the prepared Vankaya Pachi Pulusu. 

                          Give it a mix & enjoy with steamed rice for a nice comfort meal. 

Pachi Pulusu (Raw Tamarind Rasam - Andhra / Telangana style)

 

          Pachi Pulusu, a traditional dish from Andhra and Telangana is an uncooked version of rasam. Pachi means raw and Pulusu is soup. This tangy stew is prepared with tamarind extract containing chopped onion, charred green chilies, curry leaves and salt. A small amount of jaggery or sugar can be added to balance the flavours. 

          You can enjoy this yummy and comforting rasam as a side dish with hot steamed rice, accompanied with papad or fryums. This easy to assemble dish comes in handy when you are on the lookout for something quick to prepare. Unlike the regular rasam, this pulusu is somewhat light and watery. So check out the step by step pictorial recipe to prepare this nutritious regional delicacy.

• 1 onion, chopped
• 2 green chilies
• 1 sprig curry leaves, chopped
• 2 tbsp. coriander leaves, chopped
• 1 small marble size tamarind 
• salt to taste

Tempering - 

• 1 tbsp. oil
• 1/2 tsp. mustard seed
• 1/2 tsp. cumin seeds
• 1 dry red chili, chopped
• 1/4 tsp. asafoetida
• 1 sprig curry leaves
• 1/2 tsp. urad dal
• 1 tsp. chana dal
• 1 tbsp. coriander leaves, chopped

          Soak the tamarind in 3 cups lukewarm water for 10-15 minutes. Then extract the juice, strain and keep aside. 

          On an open flame roast the green chilies till they are slightly charred. 

          In a bowl, take the onion, curry leaves, green chilies, coriander leaves and salt. Mash well with your hands for a couple of minutes to release the flavour.

          (Alternatively, it can be pounded in a mortar and pestle or pulse it in a mixer grinder). 

          Add the strained tamarind water and mix well. Check for seasoning. 

          For the tempering - Heat oil in a pan and temper with all the mentioned ingredients. Sauté for a few seconds or till it stops spluttering. 

           Pour this tempering over the prepared Pachi Pulusu. Give it a mix and enjoy with hot steamed rice. 

                     In a bowl, take the onion, curry leaves, green chilies, coriander leaves & salt. 

                       Mash well with your hands for a couple of minutes to release the flavour.

                          Add the strained tamarind water & mix well. Check for seasoning. 

                       Heat oil in a pan & temper with all the mentioned ingredients. Sauté 

                       for a few seconds or till it stops spluttering. 

                         Pour this tempering over the prepared Pachi Pulusu. Give it a mix.

                                 Enjoy with hot steamed rice.