DRUMSTICK RASAM(SOUP)

'Moringa'- is nothing but our drumstick , Heroine of our today's story :)

She can be seen mostly in tropical countries.She is a very simple person,meaning...grows good even in poor soil and drought area :)She is seen in almost all the home gardens in rural India :)

Coming to her nature... she is very very healthy person..Her immature pods(drumstick) are high in Vitamin C and her leaves are high in Vit C, B6,Calcium,Magnesium,Protein,Beta carotene......list can go on and on.

Leaves are used in soups and can also be cooked .as curry and also added in other Indian dishes like Dosai/Adai(Indian pancakes).And the pods(drumstick) can be used in curry and gravy like sambar, aviyal,and Rasam.

Coming to Rasam ...

Have never heard about Murungakai rasam in my life before my sweet neighbour sharadha aunty gave me this for taste. It was so tasty. Never expected murungakai  to taste good in sour tamarind water.Why not we try this out ah??

INGREDIENTS:(approximate measurements)

Tur dhal water-1/4 cup

Tamarind thick paste 1-2 tbs(according to sourness of tamarind)

Water-1 cup

Salt-to taste

Turmeric powder- 1/4 tsp

Garlic -1 or 2(crushed)

Rasam powder-1 tsp(or dhaniya,jeera,pepper powdered)

Drumstick-1-2(big)

Oil-seasoning

Seasoning

Mustard-1/4 tsp

Asefotida- pinch

Curry leaf-few

Corriander-few

METHOD:

1)Pressure cook  chopped Drumstick.Or if it is very tender ones just cook it with little water in a covered vessel.

2)Now mix all the ingredients-Dhal water,Tamarind paste, Water,Rasam powder,Salt,Turmeric powder,Garlic and keep aside.

3)Scoop out the pulp from couple of  pressure cooked Drumstick and mix it with the above mixture.

4)Heat oil in a pan and season it with mustard,curry leaves and asefotida.(We can also use just 1 or 2 Red chilli for seasoning).Add rest of the pressure cooked drumstick and cook till its frothy and remove.Garnish with  finely chopped corriander leaves

OR

Boil the Dhal water- pulp mixture (Step-3) till frothy and then season it.