Kitchen-Kollections

Ingredients

7-8 Drumsticks 3″ pieces, tender and fleshy ones
1/2 cup tomato chopped
1/4 cup Toor dal
A lemon sized ball of Tamarind or 1 tsp tamarind paste
2 tbsp Rasam Powder
Salt to taste
1/4 tsp Turmeric powder
1/4 tsp Jeera seeds
1-2 Red Chillies (dried)
A pinch of Hing
A few Curry Leaves (kadipatta)
Oil or Ghee for frying
A few Coriander leaves, chopped fine

Method

• Pressure cook the tur dal along with drumstikcs till it’s soft
• Soak the tamarind in 4 cups water and strain the juice
• Take a deep dish and add oil and add mustard, jeera, hing, red chillies, curry leaves.
• Add the tomatoes, turmeric powder, rasam powder and salt. Mix it well and let tomatoes cook. Then add tamarind juice. Keep on gas in medium flame.
• Bring the whole mixture to a boil.
• Add the tur dal and drumstikcs and boil on medium flame for 5-6 mins.
• Garnish with coriander leaves and lemon juice, serve hot with rice.

Originally, making rasam is a tedious process..it will take atleast 30 minutes but the end result is you will have a great concoction!  Here is a simple and fast way to make a tasty rasam

Ingredients

4 cups of water
Tamarind  (Lemon size)
Inguva (1 pinch)
2 tsp Rasam powder
salt to taste
1 tsp Sugar or jaggery

Add all the ingredients one by one and let it boil for 15 minutes until it is reduced a little. Garnish it with chopped coriandar leaves and serve hot with rice.

Ingredients

Ripe tomatoes – 2
Spring onions -  1 cup
Pepper powder – 1/4 tsp
Tamarind pulp – 3 tsp
Curry leaves – 10-12
Jaggery /sugar – 2 teaspoons
Rasam Powder – 1 1/2 tsp
garlic – 1 pod nicely cut
Jeera – 1/3 tsp
Menthulu – 2 seeds only
Salt – To taste
Method

Blanch the tomatoes in hot water.
Take a pan and add 1 tsp oil add red chillies,pepper powder, tamarind pulp, curry leaves and spring onions and stir well.Add the blanched tomatoes and mix well.

Add enough water to get the same to rasam consistency. Add rasam powder, salt and jaggery.Bring it to boil.

Once the aroma of the rasam spreads switch of gas.
 
Heat oil in a pan, add mustard,jeera and asefotida. Garnish the rasam with tadka and coriander  Your rasam is ready to drink as soup or to be served with rice and pappads!