Categories: drumstick recipies, saaru/Rasam

Ingredients

• ■Drumsticks (Muringakaya, Shingh phali), long – 1 no
• ■Tamarind Pulp (Puli, Imli) – 1 tbsp
• ■Red Gram (Thuvaram Parippu, Toor Dal, Arhar Dhal) – 3 tbsp
• ■Turmeric Powder (Manjal Podi, Haldi Powder) – 1/4 tsp
• ■Peppercorns (Kurumulagu, Kaali Mirch Powder) – 5 nos
• ■Coriander Seeds (Malli Podi, Sukha Dhania Powder) – 1 tsp
• ■Split Bengal Gram (Pottu Kadala, Channa Dal) – 2 tsp
• ■Garlic (Veluthulli, Lahsun) – 3 to 4 cloves
• ■Tomatoes (Thakaali, Tamatar), quatered – 1 no
• ■Salt to taste
• ■Asafoetida (Kayam, Heeng) – A pinch
• ■Curry Leaves (Karriveppila, Kadi Patta) – 1 stalk
• ■Mustard Seeds (Kadugu, Rai) – 1/4 tsp
• ■Dry Red Chillies (Unakka Mulagu, Sukha Lal Mirch)- 5 nos
• ■Cumin Seeds (Jeeragam, Jeera) – 1 tsp
• ■Oil or Ghee – 1 tsp
• ■Coriander Leaves (Malliyila, Dhania Patta), chopped – 1 tbsp

Directions

1. Cook Red Grams in water or pressure cook until 2 to 3 whistles with a pinch of turmeric powder. Keep it aside.

2. Heat Oil or Ghee in a pan and fry Peppercorns, Coriander Seeds, Bengal Gram, crushed Garlic and half of the dry Red Chillies and grind into a paste. Keep it aside.

3. Select well grown but tender Drumsticks. Cut them into 3 inch pieces. In a vessel add the cut drumsticks and add just enough water till the drumsticks are covered. Add a pinch of turmeric powder and cover and cook till done.

4. Mix the Tamarind Pulp with 2 cups of water. Now add Salt, Asafoetida and Tomatoes into the Tamarind Water and add this to the cooked drumsticks. Close the lid and allow it to boil.

5. Add the above prepared paste and the cooked Red Grams to the boiled Tamarind water. Allow the Drumstick Rasam to boil for a few more seconds.

6. Heat Oil or Ghee in a pan and pop the Mustard Seeds and Cumin Seeds. Now add the remaining broken Dry Red Chillies and Curry Leaves. Saute it and add this mixture to the Drumstick Rasam.

7. Garnish the Drumstick Rasam with chopped Coriander Leaves.

8. Drumstick Rasam is now ready to serve with rice.

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