Rasam is very popular in the Southern region of India. And they are made in many variations. It became popular among the British and they named one such Rasam as Mulligatawny soup. The other popular varieties of Rasam are: Pepper Rasam, Tomato Rasam, Dal Rasam , Betel Leaf Rasam which I had already posted earlier. This recipe of Rasam using Drumstick is not very common. Nevertheless it is a tasty flavorful Rasam.
Drumstick – 3
Oil – 1 tsp
Fenugreek Seeds – ¼ tsp
Asafoetida – 1 small piece
Green Chilli – 2 (cut into pieces)
Turmeric Powder – 1 pinch
Black Pepper Powder – 1 tsp
Coriander Seed Powder – 1 tsp
Tamarind – goose berry sized ball (soaked in a cup of warm water)
Jaggery – ¾ tsp
Salt – to taste
Ghee – 1 tsp
Mustard Seeds – 1 tsp
Cumin Seeds – 1 tsp
Red Chili – 1 (broken)
Curry Leaves – from 1 twig
Peel off the thin skin of the Drumstick, wash and clean. Cut them into 2 to 3 inch long pieces. Cook them in 2 cups of water with ¼ tsp of Salt till they become soft. Allow it to cool. Drain the water and keep the water for use further.
With a spoon, scoop out the pulp from the cooked Drum Stick pieces. Discard the skins.
Extract the juice from the soaked Tamarind and keep it ready.
Heat a spoon of Oil in a pan. Add the Asafoetida and Fenugreek Seeds. Add Green Chillies within a few seconds.
Add the Drumstick pulp and mash it with a ladle. Add a cup of water, Turmeric Powder, Coriander Seed Powder, Black Pepper Powder and Salt. Boil them for 5 minutes in low to medium flame.
Add the Tamarind water (adjust the quantity to suit taste) and the water which we drained after cooking the Drumstick. Add more water if required. I used about a liter of water. Adjust Salt. Add Jaggery. Allow all of them to boil.
In the meanwhile, heat a tsp of Ghee in a small pan. Add Mustard Seeds, Cumin Seeds, Red Chilli and Curry leaves and allow the Mustard to splatter.
Transfer this seasoning to the boiling Rasam and switch off the flame.
The tasty flavorful Drumstick Rasam is ready to be served with steamed Rice. You can also serve it as soup. Strain the Rasam if you want to serve it as a soup.