Drumstick Rasam

Sachin Tendulkar, Pranab Mukherjee and the drumstick rasam filled this Friday for us. Drumsticks are rich in iron and drumstick rasam is the special weekend rasam that is a must inclusion in most of our weekend menus.

Preparation time: 15-20 mins

Serves: 2

Ingredients:

Long drumstick (munnakaada) 1
Tamarind/tamarind paste (chintapandu/imli) 1 blob
Cooked Pigeon peas (kandipappu/toordal) 1/2 cup
Rasam powder 1 tbsp
Ghee 1 tsp
Mustard seeds (aavalu/rai) 1 tsp
Cumin seeds (jeelakarra/jeera) 1 tsp
Curry leaves 4-5
Pinch of asafoetida
Salt to taste
Fresh and chopped coriander for garnish


Method:

Wash and cut the drumstick into finger length pieces removing the fiber as well. We further slit the pieces to make munching them easier (optional).

In a cooking pot/vessel, add the drumstick pieces, tamarind/tamarind paste as available, salt to taste and water up to 3/4ths of the vessel. Leave to boil on medium heat.

Pressure-cook the pigeon peas and set aside.

When the drumsticks are well cooked and the water level is ½ the vessel (this takes around 8 mins), add the cooked pigeon peas, curry leaves and cook for 5 mins. (The longer the rasam boils, the more the drumstick flavor, so add the pigeon peas when the drumstick turns really soft and is completely cooked).

Add the rasam powder and cook for another 2 mins.

Heat ghee in a pan and add mustard seeds. As they pop add cumin seeds, a pinch of asafoetida and a red chilli (optional).

Season the rasam with the above tempering and garnish with fresh and chopped coriander.

Serve hot with ghee topped rice on a weekend afternoon for a leisured lunch where there is enough time available to munch the drumsticks and savor them too.