Rasam , is a part of daily menu, in most Tamilian homes . A variety of Rasams, are made adding host of spices , which adds, wonderful aroma , flavour and taste to the rasam , The basic ingredients, tamarind with some tomatoes are added to double the tanginess of the Rasam . The spices add the zing and taste to the rasam and take it to another level . As drumstick is common ingredient used in Tamilian cuisine , it is used liberally in many curries and kuzhambus .
Drumstick has host of benefits . It purifies blood , has anti bacterial properties , corrects metabolism and improves bone strength. Its extremely beneficial for pregnant women, , as they increase breast milk production. It is said that if eaten in the month of April and May, the drumsticks help in keeping the chicken pox at bay . Drumsticks are natural immune booster .
So indeed Drumstick is a super food. Drumstick rasam, has a special flavour and is liked by one and all .
So try this recipe and relish it .
Ingredients
- Tamarind as big as lemon
- Water 4 cups
- Cooked Tuvar dal 1/4 cup
- Salt 1 1/2 teaspoon
- Rasam Powder 2 teaspoons
- Asafoetida / Hing 1/2 teaspoon
- Mustard 1 teaspoon
- Curry leaves few
- Coriander leaves chopped 1/4 cup
- Dried Red Chilies 2
- Ghee 1 teaspoon
- Drumstick (chopped into 1 inch ) half a cup
Method
Method
- Soak the Tamarind in two cups of water. After 15 minutes or so , extract juice and keep aside .
- Add salt , rasam powder , asafoetida , drumsticks and curry leaves to the tamarind water and cook in low heat .
- Mash the cooked dal well, add half cup of water to the dal . Pour the top watery portion into the tamarind water.
- Cook in low heat , till raw smell of tamarind goes , for 10 minutes or till the drumsticks soften.
- Add the rest of the dal . Mix well. Cook for two to three minutes. The rasam will start bubbling .
- Season with mustard and red chilies in ghee .
- Garnish with coriander leaves . Season with mustard a
- Aromatic rasam is ready .