A Rasam bursting with flavours! The moringa stalk adds a punch to this healthy rasam and whenever I buy Moringa leaves at home, the leaves are removed and the stalk always goes into preparing this rasam. I also add curry leaf sprigs (whenever I have stock of it) to this rasam for added flavours.
Ingredients
Tomatoes – 2 big
Drumstick Stalks – 7-8 stalks
Tamarind – a lime sized ball
Rasam Powder – 2 tsp (any store bought)
Roasted jeera powder – 1/4 tsp
Pepper powder – 1/4 tsp
Coriander leaves – 2 stalks (chopped)
Salt – to taste
For Seasoning:
Oil/ghee – 1 tsp
Curry leaves – 1 stalk
Asafoetida – 1/4 tsp
Garlic – 1 cut into pieces (optional)
Jeera/Cumin seeds – 3/4 tsp
Mustard seeds – 1/2 tsp
Red chillie – 1
Preparation
Soak the tamarind in 1/4 cup of warm water for 10 minutes. Squeeze it well and strain the residue, using a sieve. Keep the tamarind water aside for use in the rasam.
Wash and chop the drumstick stalks . Take a pan and add 3 cups of water and the drumstick stalk into it. Add tomatoes chopped into big pieces and let it boil until it is cooked well. Remove the stalks using a tong and mash the tomatoes well. Or alternatively, you may pressure cook the stalks and tomato in a cooker for 5-6 minutes on medium flame. Remove the stalks and mash the tomatoes.
When they are cooked well, add the rasam powder, tamarind paste, jeera powder, pepper powder and salt. I use MTR or Priya brand rasam powder for this rasam. Boil it for 3-4 minutes on medium flame and put off the flame.
Meanwhile, heat a small tempering pan. Add oil/ghee and crackle mustard seeds. Add chopped garlic, jeera, curry leaves, red chillie, asafoetida and fry for a couple of seconds. Add this tempering to the rasam and cover it immediately. Garnish with chopped coriander leaves.
Meal Haven 