Drumstick Leaves Rasam Recipe
I don't know very many recipes with Drumstick Leaves beyond the usual poriyal and thoran and I had a couple of fistful of drumstick leaves left over after making muringayila thoran.
I stored them in an airtight container in the fridge for 2 days and then decided to just give up trying too hard and throw them into a rasam. It was delicious!
Drumstick Leaves Rasam Recipe
Serves 4
Ingredients:
1.5 cups of drumstick leaves, picked and cleaned
A lemon-sized tamarind ball soaked in 2 cups water, juice extracted, and pulp discarded
1 tomato, chopped
4-5 cloves of garlic
1/8 tsp of turmeric powder
2 - 3 tbsp of rasam powder
3 tbsp of cookied and mashed toor dal (optional)
Salt to taste
For tempering:
2 tsp ghee or oil
1/4 tsp mustard seeds
1/4 tsp powdered jeera / cumin seeds
A generous pinch of asafoetida / hing
How I Made It:
1. Place the tamarind water, rasam powder, drumstick leaves, tomato, turmeric, peeled garlic cloves slightly crushed, and salt in a pan. Bring to boil and simmer until the leaves are cooked (don't taste raw) and the tomatoes and garlic are soft.
2. Add the cooked dal, if using, and bring to boil again. Remove from fire.
3. Heat a small tadka / tempering pan with the ghee or oil and add the rest of the ingredients for tempering. When the mustard seeds start popping, dunk the entire contents of the pan into the rasam. Mix well,
Enjoy hot with steamed rice. I am sure drumstick leaves sambar will also taste great. Maybe next time!
I stored them in an airtight container in the fridge for 2 days and then decided to just give up trying too hard and throw them into a rasam. It was delicious!
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| Fresh Drumstick Leaves |
Drumstick Leaves Rasam Recipe
Serves 4
Ingredients:
1.5 cups of drumstick leaves, picked and cleaned
A lemon-sized tamarind ball soaked in 2 cups water, juice extracted, and pulp discarded
1 tomato, chopped
4-5 cloves of garlic
1/8 tsp of turmeric powder
2 - 3 tbsp of rasam powder
3 tbsp of cookied and mashed toor dal (optional)
Salt to taste
For tempering:
2 tsp ghee or oil
1/4 tsp mustard seeds
1/4 tsp powdered jeera / cumin seeds
A generous pinch of asafoetida / hing
How I Made It:
1. Place the tamarind water, rasam powder, drumstick leaves, tomato, turmeric, peeled garlic cloves slightly crushed, and salt in a pan. Bring to boil and simmer until the leaves are cooked (don't taste raw) and the tomatoes and garlic are soft.
2. Add the cooked dal, if using, and bring to boil again. Remove from fire.
3. Heat a small tadka / tempering pan with the ghee or oil and add the rest of the ingredients for tempering. When the mustard seeds start popping, dunk the entire contents of the pan into the rasam. Mix well,
Enjoy hot with steamed rice. I am sure drumstick leaves sambar will also taste great. Maybe next time!
Posts
This is very unique and innovative. I know many recipes with these leaves, but rasam is new to me. This looks yummy, a must try recipe.
ReplyDeleteThis is quite unusual..would like to make it soon and savor the combo of bitter and sour tastes in the Rasam.
ReplyDeleteThats an excellent and super healthy rasam,truly comforting.
ReplyDeleteNever had drumstick leaves in rasam... It adds more nutrition to rasam.
ReplyDeleteInteresting - would have never thought of this ! You should try murungakeerai adai, tastes really good...
ReplyDeletevery innovative and healthy recipe...a must try
ReplyDeletewe make this keerai with masoor dal like palakdal... with the regular seasoning and an addition of tomatoes, onions and green chillies...tastes yum, only cant find the leaves in hyd
ReplyDeleteThat sure looks delicious Nags!
ReplyDeleteRasam looks grt!!!wants try immedietely with plain rice..
ReplyDeletewow am drooling dear....beautiful rasam....mouthwatering too...
ReplyDeletethis rasam looks really new to me..really god idea..Awesome Nags
ReplyDeleteI only know there are quite few varities in rasam just few months back. Learnt few and learning few. Drumstick version looks good. It is somehow reminding my MIL's drumstick leaves sambar. I'll try soon.
ReplyDeleteThat's a nice idea, I too have few leaves like this... I can drink as such :)
ReplyDeleteI have heard about this rasam in my native place.First time I come across the recipe. Good one.Bookmarked.
ReplyDeleteI have drumstick sambar but never rasam - must taste delicious. Coincidentally I just posted a drumstick recipe.
ReplyDeleteNice one..I used to have it when carrying..its quite flavouful and healthy...the leaves pic is outta the world!!
ReplyDeleteFantastic!! I love drumstick leaves. I only wish I could find them at stores. :(
ReplyDeleteSounds yumm, will try tomorrow...mom makes "murunga elai poduthuval" and "dosais" both of which are sooo tasty, not to mention, loaded with iron! :)
ReplyDelete