Drumstick Rasam (Murungakai)

Ingredients

• 3 long and tender drumsticks

• 1 small lemon-sized tamarind ball

• 2 tsp rasam powder

• 1/2 tsp turmeric powder

• 1 tsp pepper cumin powder

• 1.4 cup cooked toor dal

• 1 sprig curry leaves

• salt to taste

• jaggery for taste

• 1/8 tsp asafoetida

• fresh coriander leaves for garnishing

For tempering

• 1 tsp oil + ghee

• 1/2 tsp mustard seeds

• 1/4 tsp cumin seeds

• a pinch of asafoetida

Method

Chop the drumsticks into 15 pcs of 2" each.

Cook these pieces in 3 cups of water with a pinch of salt & turmeric. Cook till they become soft. Remove 6-7 cooked drumstick pieces from this water.

Now, using a spoon, scoop the flesh from these drumsticks. Mash them well and set them aside.

Add the tamarind extract to the water in which the remaining drumstick pieces were cooked.

To this, add rasam powder, asafoetida, curry leaves, salt and jaggery.

Boil this well for a couple of minutes till the raw smell of tamarind goes away.

Add toor dal with 2 cups of water along with pepper cumin powder.

Finally, add mashed drumstick pulp and turn off the flame once it starts to froth.

Garnish with coriander leaves.

Heat ghee + oil in a pan. Temper with mustard seeds, cumin seeds and asafoetida.

Pour over the hot rasam.