Today's post definitely qualifies as the 'Grand Finale', so to say, as such a flavorful rasam forms part of day 7 of BM 13. The special flavor of drumsticks makes this Rasam a very treasured one. I agree that the frozen drumsticks which I used here are not a match to the fresh ones right off the tree.
Here are the six other Rasams I blogged for the past 6 days.
Day 6 - Mamidikaya Charu ~ Raw Mango Rasam
Marathon aside here are some more Rasam varieties previously blogged -
Majjiga Charu ~ Spiced Buttermilk Rasam
Pineapple Rasam
Tomato Rasam
Marathon aside here are some more Rasam varieties previously blogged -
Majjiga Charu ~ Spiced Buttermilk Rasam
Pineapple Rasam
Tomato Rasam
We thoroughly enjoyed all the Rasams which wouldn't have graced our dining table so soon but for Srivalli's announcement of this theme. I am really glad that some of the treasured family Rasams could appear in this series. Some friends and family called me saying that some fond memories were stirred after reading these posts.
Starting tomorrow, I shall be blogging under a kid friendly theme. So stay tuned! Be sure to enjoy this flavorful rasam virtually.
Ingredients -
Drumsticks cut into 2-3 inch pieces about 10-12
Tomato cubed 1/2 cup (Optional)
Toor Dal cooked 2-3 Tbsp
Rasam powder 2 tsp (or as needed)
Salt as needed
Turmeric 1/4 tsp
Tamarind Extract (thick extract) 2 tsp (or as needed)
Sugar/Jaggery as needed
Water about 4 cups
Coriander leaves for garnish
Seasoning (Oil/Ghee 1 tsp, Jeera/Cumin seeds 1/2 tsp, Mustard Seeds 1/2 tsp, Curry leaves a few, Hing / Asafoetida 1/8 tsp)
Coriander leaves for garnish
Seasoning (Oil/Ghee 1 tsp, Jeera/Cumin seeds 1/2 tsp, Mustard Seeds 1/2 tsp, Curry leaves a few, Hing / Asafoetida 1/8 tsp)
Method Of Preparation -
In a heated sauce pan, add a cup of water and add drumsticks and tomato. Cook until the drumsticks are tender.
Add the remaining water, turmeric, tamarind extract, salt, sugar/jaggery, rasam powder, cooked and mashed Toor dal.
Reduce the heat after it comes to a rolling boil. Simmer for a couple minutes and remove from fire.
In another heated pan, add ghee/oil and add the rest of the seasoning ingredients. After the mustard seeds pop, remove from fire and pour into the Rasam.
Garnish with chopped coriander leaves and cover with a lid until ready to serve. It tastes divine with Rice.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#13.
Preparation Time 20 min
Makes 4 cups
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i caem to knwo about this rasam recipe from my neighbor aunty...she make this rasam very tasty...yours look exactly likw what i tasted...so tempting :)
loved all your rasam recipes...thanks for sharing!!
Spicy Treats
OnGoing Event:Show Me Your HITS~Healthy Delights
this looks delicious
Harini, kudos on a wonderful job done. I really enjoyed the virtual treats of rasams!
I've heard of this rasam, but never really tried it, yours looks very delicious..
Never knew about this rasam.. just know about drumstick sambhar :).. Thanks to BM, had a great time visiting all ur delicious dishes..& thanks again ffor dropping by everyday& posting ur comments.. continue to do so..look forward to them :)
Rasam looks so irresistible Already noted how you did this.
Deepa
Hamaree Rasoi
A useful one when short on time. Looking forward to your rice series. :)
Rasam looks so delicious..
harini, awesome collection of rasam dear i loved the pineapple version the best
worth going thro' this post. its really innovative.
Ongoing Event: MurariAnniversary-Giveaway-2012
Love this rasam..I too make this ,but with a variation
Love this rasam..I too make this ,but with a variation
Drumstick rasam looks yumm.
Cuisine Delights
My First Event - "COLOURFUL HOLI".
Just had seen sambhar and veggie with drumsticks. will always come back to this one as my kids love drumsticks. Thanks.
Frankly I never knew there were so many rasam varities. Love them all.
Rasam looks so inviting and yummy..
Nice recipe and lovely clicks