Drumstick Rasam | Indian Drumstick Soup

Drumstick Rasam

Ingredients:

Drumstick - 2 (Cut into 2 inch pieces)
Toor Dal  - 1/2 cup

Tamarind paste - 1 tspn

Tomato - 1 small

Coriander Leaves - 2 strands

Curry leaves - 4-5 leaves

Jaggery - 1/2 tspn

Rasam Powder - 1 tspn

Water - 1 cup.

Salt  to taste

For Tempering:

Mustard - 1/4 tspn

Jeera - 1/4 tspn

Hing - a pinch

Ghee - 2 tspn

Method:

1) Pressure cook toor dal, turmeric, 2 drops of oil and tomato together till soft and keep aside.

2) Dilute the tamarind paste and bring it to a boil along with drumsticks, coriander leaves, curry leaves and rasam powder.

3) Once its boiled, add the dal mixture and salt and jaggery and bring it boil again on a very low flame.

4) Check for the seasoning and consistency. If required add some more water to bring it to required consistency.

5) Now for tempering, in a small pan, add ghee, once hot, add mustard seeds and jeera, once they splutter, add hing and pour this tempering on the drumstick rasam.

6) Serve hot with steam rice.

Variations:
You can also make it without toor dal. Its still yummy. I love the drumstick flavour in this rasam.

Cheers!

Madhavi

Toor dal (Lentil) Rasam

ಬೇಳೆ ಸಾರು

Ingredients:

Toor Dal  - 1/2 cup

Tamarind paste - 1 tspn

Tomato - 1 small

Coriander Leaves - 2 strands

Curry leaves - 4-5 leaves

Salt  to taste

Jaggery - 1/2 tspn

Rasam Powder - 1 tspn

Water - 1 cup.

For Tempering:

Mustard - 1/4 tspn

Jeera - 1/4 tspn

Hing - a pinch

Ghee - 2 tspn

Method:

1) Pressure cook toor dal, turmeric, 2 drops of oil and tomato together till soft and keep aside.

2) Dilute the tamarind paste and bring it to a boil along with coriander leaves, curry leaves and rasam powder.

3) Once its boiled, add the dal mixture and salt and jaggery and bring it boil again on a very low flame.

4) Check for the seasoning and consistency. If required add some more water to bring it to required consistency.

5) Now for tempering, in a small pan, add ghee, once hot, add mustard seeds and jeera, once they splutter, add hing and pour this tempering on the rasam.

6) Serve hot with steam rice.

Cheers!

Madhavi

Tamarind Rasam

ಮೊಳಗ ರಸಂ

This is a very simple and easy recipe. I used to have it almost daily at lunch and dinner for about 3 months at a stretch. :) You are wondering why.. that was during my confinement period. I almost got addicted to it and it took a while for me get out of the habit of eating this molaga rasam / ಪುಲ್ಚರ್ :) It is very tasty and healthy..

Ingredients
Tamarind - lemon size Soaked in water
Rasam Powder - 1/2 tea spn
Curry Leaves - 3 - 4 nos.
Coriander Leaves - 1-2 strands
Ghee - 1 tea spn
Mustard seeds - 1/4 tea spn
Jeera - 1/4 tea spn
Hing - a pinch
Salt to taste.
Jaggery - 1/2 teaspn

Method:
1) Squeeze out the Juice from the soaked tamarind.
2) Add rasam powder, curry leaves and coriander leaves, jaggery and salt and bring it to a boil.

For tempering
1) In a small pan, add ghee and once hot, add mustard seeds and jeera. Once they splutter add hing and pour it on the boiled rasam.

Serve hot with rice and some papadams.. :)

Cheers!
Karu..