Thin, peppery South Indian broth featuring drumstick pods. Drunk as a soup or poured over rice.
Ingredients
- drumstick pods
- Small tamarind ball
- 2 tomatoes
- 4 garlic cloves
- 1.5 tsp rasam powder
- 1/4 tsp turmeric
- 1 tsp mustard seeds
- 1 tsp ghee
- 1 sprig curry leaves
- Salt to taste
- Fresh coriander
Method
Prepare dal water: Pressure cook 2 tbsp toor dal for 4 whistles. Mash smooth and dilute with half cup water.
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.
Soak tamarind: Soak tiny piece of tamarind in half cup warm water. Extract and strain.
Make rasam base: In a pan combine tamarind water, drumstick cooking water, half tsp turmeric, 1 tsp rasam powder, 1 crushed tomato and salt.
Bring to a boil: Cook on medium heat until boiling.
Add dal water and cooked drumstick: Add mashed dal water and the cooked drumstick pieces. Stir well.
Simmer: Cook on low heat 8-10 minutes. The drumstick flavour infuses the rasam beautifully.
Make tempering: Heat 1 tbsp ghee. Add 1 tsp mustard seeds — when they pop add asafoetida and curry leaves.
Add tempering: Pour over rasam.
Serve: Garnish with coriander. Drumstick rasam has a unique sweet-nutty flavour. Serve over rice or sip as a starter soup.