Meena's Taste Mantra

Murangakkai Rasam | A wonderful twist to the delicious SouthIndian Rasam|Soup using Drumstick!

Appa loves Rasam. Appa loves Murangakkai | Shing | Drumstick. I am sure all you smart readers would have easily guessed who is the muse for Amma wrt this variation in Rasam!

Since Appa loves Murangakkai, whenever I visit our local market and if I chance to get lovely fresh ones, I tend to buy...not just buy in my Amma's words but hoard them! This happened yet again during Vishu and Amma was at her wits end as to what to do with so many Drumsticks! Despite her frustrations, Appa is mighty pleased as this has made Amma come up with really lip-smacking dishes where the protagonist is DRUMSTICK. So we have been relishing this wonderful and healthy veggie everyday of this week in terms of Kathirikkai Murangakkai Chembu Sambar, Drumstick Salan, Drumstick Alu Sabzi, Murangakkai Curry, Aviyal, Murangakkai Chakkakottai Sabzi!

We still had 1 Drumstick left! That's when Amma said she will just make a rasam using it! Appa immensely pleased as this is like icing on a cake with a cherry on top too of the week long Drumstickathon we had! Amma has given me a strict warning as to not even look at a Drumstick for the next one month!

INGREDIENTS

1 Murangakkai | Shing | Drumstick, cut into 3" pieces
1 Tomato, cut into 12 pieces
2 tsp Homemade Rasam Powder

1/2 tsp Haldi | Turmeric Powder

1 Chick-pea size Hing | Asafoetida Compounded

1 small Lemon size Imli | Tamarind

1 tsp Toor Dal, pressure cooked and mashed

600 ml Water

3/4 tsp Salt | To taste
1 Green Chilli, slit in the middle

1 tblsp Fresh Dhania | Coriander Leaves, finely chopped
1/2 tsp Vellam | Gur | Jaggery, grated

For Tempering

1/2 tsp Rai | Mustard Seeds

1 sprig Curry Leaves

1 tsp Homemade Ghee | Clarified Butter

METHOD

Take the Imli and extract its pulp. Mix it well with 200 ml of water.
Add Tomatoes and Drumstick to the Imli water.
Mix haldi, rasam powder, salt, slit green chilli and hing into this Imli water.
Place Imli water vessel on gas.
When this comes to a boil reduce the flame to medium. Let it boil for 5 to 7 minutes or till the vegetables cook.
Mix toor dal paste in the boiling imli water.
Add the remaining water and let the Murangakkai Rasam come to a boil. Switch off the flame.
In a small pan, heat ghee and add rai seeds and curry leaves. Once the tempering is done, pour this onto the Murangakkai.
Garnish with the finely chopped Fresh Dhania.
Serve hot. This can be sipped as a soup or as a side dish with Rice and any Curry or Sabzi.

We relished Murangakkai Rasam along with steamed rice and Chakkakottai Maikuvaratti and Murangakkai Chakkakottai Sabzi!

We have used:

1. Tata Salt Lite
2. LG Hing Compounded

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.