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Simple Drumstick Rasam

12 Jan

Mulakkada Charu


Fresh Drumsticks 7 (3 inch long pieces)
Tamarind 2 inch sized ball
Jaggery 4 x 4 inch piece
Fenugreek Seeds a pinch
Urad Dal 1 tsp
Cumin Seeds 1 tsp
Mustard Seeds 1 tsp
Tender Curry Leaves 8
Asafoetida a pinch
Turmeric Powder a pinch
Salt to taste
Ghee 1 tsp

Method of preparation:

Heat 3 cups of water in a sauce pot, add drumsticks, tamarind, jaggery and salt.
Boil until drumsticks cook from inside.
Then stir in fenugreek seeds, urad dal, cumin seeds, mustard seeds, curry leaves, asafoetida, turmeric powder and ghee.
Boil for around 5 minutes and remove from heat.
Serve drumstick rasam with steamed rice and dollop of ghee.

Notes: Alternatively, fry the talimpu in ghee before adding to boiling rasam for different taste.