Tuesday, December 8, 2009

Mulakkaya Rasam/Mulakkada Rasam/Drumstick Rasam

Both nanamma's(dad's mom) and ammamma's (mom's mom) backyard had drumstick trees. Mouthwatering dishes were made from the leaves and drumsticks. This is one of them, easy and tasty.





8-9 drumstick pieces (3 inch pieces)
Tamarind lemon sized(soak in water and take out pulp and keep aside)
3-4 cups water
1 tsp jeera/cumin pwd
1tsp dhaniya/corriander pwd
1 big clove or 2 small cloves of garlic (mashed)
1 tsp red chilli pwd (adjust to taste)
1 tbsp cilantro chopped
1/4 tsp sugar
A pinch of tumeric
Salt to taste

Talimpu/tadka/tempering

1tsp avalu/mustard seeds
1tsp jeera/cumin seeds
2-3 dried red chillies torn
6-7 curry leaves
4-6 menthulu/methi seeds/fenugreek seeds
1/4 tsp hing(optional)






Method:
Heat a deep  vessel and add drumsticks, salt, sugar, red chilli pwd, tumeric pwd and 1/2 cup water and cook  for 5 mins with lid closed on medium flame. Add the tamarind, jeera pwd, corriander pwd and water and boil for 8 mins on medium to low heat with the lid on. Add the garlic and cilantro seeds. Switch off and keep aside. In a kadai, heat 1 tbsp oil add the mustard seeds , cumin seeds and the methi seeds and when start to splutter, add the dried red chillies, curry leaves and hing if using, saute for a min and add to the rasam. Check for seasoning and serve with rice or you can have it as is. Enjoy!!!

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