Monday, July 16, 2012

Drumstick tomato rasam/Munakkaada tomato chaaru

This is another of Amma’s classics. Good for digestion and rich in iron, drumstick tomato rasam is a regular at home.

Preparation time: 15-20 mins



Drumstick 1
Tomatoes 2
Pigeon pea stock (kandipappu kattu) 1 cup
Rasam powder 1 tbsp
Ghee 2 tsp
Mustards seeds 1 tsp
Curry leaves 4-5
Pinch of tamarind
Pinch of jaggery
Salt to taste

Pressure-cook pigeon peas ensuring there is enough stock. Drain the stock and set aside.

Soak the tamarind in less than a quarter cup of water for around 10 mins.

Cut the drumstick into half a finger long pieces removing the fibers all along. Add one and a half cups of water to the drumsticks and leave to boil.

Hand mash the tomatoes or use a beater/hand blender/blender. Mash well and add the tomatoes to the drumsticks and leave to boil until the drumsticks are well cooked and soft. This should around 10 mins on medium heat, when covered.

As the drumsticks and tomatoes are boiling, add a full spoon of rasam powder, salt to taste, the soaked tamarind water/tamarind paste as available and pinch of jaggery.

When the drumsticks feel done, add the pigeon pea stock. If stock is not available, then mash well a tbsp of cooked pigeon peas and add it to the brewing rasam.

Heat ghee in a pan and add mustard seeds. As they pop add curry leaves and a pinch of asafoetida. Season the rasam with this tempering.

Drumstick tomato rasam is done. Saucy and juicy with soft drumsticks to munch, drumstick tomato rasam mixed with a cup of ghee-topped rice is just what is required for a rainy evening supper. If suffering from indigestion, this is the best soother.


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