Thursday, December 13, 2012,11:31 PM
by
Posted in
- Home
- /
- India
- /
- South Indian
- /
- Rasam
- /
- Murungaikkai Rasam (Drumstick Rasam)
Rate this Article:
PrintMURUNGAIKKAI RASAM (DRUMSTICK RASAM)
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- To make the spice paste: Fry all the ingredients for the spice paste in 2 teaspoon oil. Grind to a fine paste, adding the grated coconut and a little water. Set aside.
- Sprinkle in the salt and turmeric powder with the tamarind juice. Add the scraped drumstick kernel and simmer till the raw smell disappears.
- Stir in the spice paste and the cooked dhal. Simmer for a few minutes for the flavours to blend.
- Heat the ghee and add all the ingredients for tempering. When the mustard seeds splutter, add to the rasam.
- Garnish with chopped coriander leaves and serve hot with rice.
INGREDIENTS
- 2 tablespoon grated fresh coconut
- 40 grams red gram dhal, cooked
- A lime-sized tamarind ball, soaked and juice extracted
- ½ teaspoon turmeric powder
- 5 drumsticks, boiled and the kernel scraped out
- A small bunch of coriander leaves, chopped fine
- Salt to taste
Spice Paste
- 1 teaspoon coriander seeds
- 1 teaspoon black peppercorns
- 1 teaspoon Bengal gram dhal
- 2 teaspoon Cooking oil
- 4 dry red chillies
- ½ teaspoon asafetida powder
For Tempering
- 1 teaspoon cumin seeds
- 1 teaspoon ghee
- 1 teaspoon mustard seeds
- 1 dry red chilli, halved
- A few curry leaves
3 comments for “Murungaikkai Rasam (Drumstick Rasam)”
What's new @ lekhafoods.com
©Copyright 2012, lekhafoods, All Rights Reserved
https://www.hasbihal.org/