Drumstick Rasam

Method

1. 1

   Prepare dal water: Pressure cook 2 tbsp toor dal for 4 whistles. Mash smooth and dilute with half cup water.

2. 2

   Prepare drumstick: Wash 4-5 drumstick pods, scrape lightly and cut into 2-inch pieces. Boil in half cup water with a pinch of salt until tender. Drain and save the drumstick cooking water.

3. 3

   Soak tamarind: Soak tiny piece of tamarind in half cup warm water. Extract and strain.

4. 4

   Make rasam base: In a pan combine tamarind water, drumstick cooking water, half tsp turmeric, 1 tsp rasam powder, 1 crushed tomato and salt.

5. 5

   Bring to a boil: Cook on medium heat until boiling.

6. 6

   Add dal water and cooked drumstick: Add mashed dal water and the cooked drumstick pieces. Stir well.

7. 7

   Simmer: Cook on low heat 8-10 minutes. The drumstick flavour infuses the rasam beautifully.

8. 8

   Make tempering: Heat 1 tbsp ghee. Add 1 tsp mustard seeds — when they pop add asafoetida and curry leaves.

9. 9

   Add tempering: Pour over rasam.

10. 10

    Serve: Garnish with coriander. Drumstick rasam has a unique sweet-nutty flavour. Serve over rice or sip as a starter soup.