Ingredients for making Drumstick Rasam

Drumsticks (Muringakaya, Shingh phali), long 1 no Tamarind Pulp (Puli, Imli) 1 tbsp Red Gram (Thuvaram Parippu, Toor Dal, Arhar Dhal) 3 tbsp Turmeric Powder (Manjal Podi, Haldi Powder) 1/4 tsp Peppercorns (Kurumulagu, Kaali Mirch Powder) 5 nos Coriander Seeds (Malli Podi, Sukha Dhania Powder) 1 tsp Split Bengal Gram (Pottu Kadala, Channa Dal) 2 tsp Garlic (Veluthulli, Lahsun) 3 to 4 cloves Tomatoes (Thakaali, Tamatar), quatered 1 no Salt to taste Asafoetida (Kayam, Heeng) A pinch Curry Leaves (Karriveppila, Kadi Patta) 1 stalk Mustard Seeds (Kadugu, Rai) 1/4 tsp Dry Red Chillies (Unakka Mulagu, Sukha Lal Mirch)- 5 nos Cumin Seeds (Jeeragam, Jeera) 1 tsp Oil or Ghee 1 tsp Coriander Leaves (Malliyila, Dhania Patta), chopped 1 tbsp

METHOD 1. Cook Red Grams in water or pressure cook until 2 to 3 whistles with a pinch of turmeric powder. Keep it aside. 2. Heat Oil or Ghee in a pan and fry Peppercorns, Coriander Seeds, Bengal Gram, crushed Garlic and half of the dry Red Chillies and grind into a paste. Keep it aside. 3. Select well grown but tender Drumsticks. Cut them into 3 inch pieces. In a vessel add the cut drumsticks and add just enough water till the drumsticks are covered. Add a pinch of turmeric powder and cover and cook till done. 4. Mix the Tamarind Pulp with 2 cups of water. Now add Salt, Asafoetida and Tomatoes into the Tamarind Water and add this to the cooked drumsticks. Close the lid and allow it to boil. 5. Add the above prepared paste and the cooked Red Grams to the boiled Tamarind water. Allow the Drumstick Rasam to boil for a few more seconds. 6. Heat Oil or Ghee in a pan and pop the Mustard Seeds and Cumin Seeds. Now add the remaining broken Dry Red Chillies and Curry Leaves. Saute it and add this mixture to the Drumstick Rasam. 7. Garnish the Drumstick Rasam with chopped Coriander Leaves. 8. Drumstick Rasam is now ready to serve with rice.