Drumsticks Cooked In Tomato Rasam Recipe
Ingredients
| 500 gms. tomatoes skinned, deseeded and pulped | ||
| 10 drumsticks, stringed, boiled and the pulp removed | ||
| 1 small onion, pulped | ||
| 1 cup thin tamarind water | ||
| 1 tsp. pulped garlic | ||
| Asafoetida | 1/2 Teaspoon | |
| Coriander | 1/4 Cup (16 tbs), chopped | |
| Coriander seeds | 2 Tablespoon, broiled (For powdered masala) | |
| Cumin seeds | 1 Tablespoon, broiled (For powdered masala) | |
| Turmeric powder | 1 Teaspoon (For powdered masala) | |
| Black peppercorns | 1/2 Teaspoon, crushed (For powdered masala) | |
| Black mustard seeds | 1/2 Teaspoon (For powdered masala) | |
| Fenugreek seeds | 1/2 Teaspoon (For powdered masala) | |
| 2 dried red Kashmiri chillies, deseeded | ||
| Salt | To Taste (For powdered masala) | |
| Peanut oil | ||
Directions
Place the tomatoes in a large vessel along with a little salt and 3-4 cups of water and allow to come to a boil. When the soup is cooked add the drumstick pulp and boil for a further 5 minutes. Remove from the stove.
Pour the soup through a fine wire or plastic sieve into a clean vessel.
Heat 2 tablespoons of oil in a clean vessel. Tear the red Kashmiri chillies into 2 pieces each after deseeding them. Put them in the hot oil. Add the pulped onion and garlic and the masala powder. Immediately turn the flame to low and stir the pulped vegetables till cooked. Then add the tomato and drumstick soup and allow to simmer for 5-7 minutes. Serve sprinkled with the fresh coriander leaves chopped very finely.
Pour the soup through a fine wire or plastic sieve into a clean vessel.
Heat 2 tablespoons of oil in a clean vessel. Tear the red Kashmiri chillies into 2 pieces each after deseeding them. Put them in the hot oil. Add the pulped onion and garlic and the masala powder. Immediately turn the flame to low and stir the pulped vegetables till cooked. Then add the tomato and drumstick soup and allow to simmer for 5-7 minutes. Serve sprinkled with the fresh coriander leaves chopped very finely.
Chef
.JPG)
