I had gone for dinner to my friend Radhika’s house. She is my school junior and a very close friend. A very loving, adorable and energy packed person and a awesome cook.
She had invited around 20 of us from our school group.
We were treated with yummy ragda pattice, mixed vegetable korma, pulao, and a unique rasam, drumstick rasam.
I have never had this rasam or even heard about it earlier. I found the idea very interesting and different.
I have taken the idea from and created my own recipe. Am very happy to say that it came out very well. Sharing the recipe with you all:)
Drumsticks- 2 medium sized
Tomatoes- 3 medium sized
Green chillies- 3
Ginger- 1 inch
Tuvar dal( pigeon peas)- 1/4th cup
Turmeric powder- 1/4th tsp
To roast and grind for rasam powder
Oil- 1/2 tsp
Coriander seeds- 1 tbsp
Red chillies- 4-5
Split urad dal( ullundhu)- 1/4th tsp
Fenugreek( methi/ vendayam) – pinch
Jeera- 1/4th tsp
Ghee- 1 tsp
Mustard- 1 tsp
Jeera- 1/2 tsp
Crushed pepper- 1 tsp
Hing ( asafoetida) – a pinch
Chopped coriander leaves- 2 tbsps
Lemon – 1
Wash and chop the drumsticks. Boil till it becomes soft. Drain and remove the pulp and discard the skin.
Wash and soak tuvar dal for half an hour.
Drain, add 1 cup of water and turmeric powder and pressure cook for 3-4 whistles.
Cool and mash the dal well. Add chopped tomatoes, drumstick pulp,slit green chillies, salt to taste and one more cup of water. Cook till the tomatoes becomes soft.
To the rasam powder, add 2 cups of water, mix well and add the to the tomato mixture.
Check for seasonings. Let it just simmer for few minutes.
Heat ghee in a pan. Add mustard. When it starts spluttering, add jeera, crushed pepper and hing. Sauté for few seconds and add the tempering to the rasam.