I stored them in an airtight container in the fridge for 2 days and then decided to just give up trying too hard and throw them into a rasam. It was delicious! If you love rasam recipes , here are my favourites from this site - instant tomato rasam , pepper rasam , and Mysore rasam .
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| Fresh Drumstick Leaves |
Drumstick Leaves Rasam Recipe Serves 4
Ingredients: 1.5 cups of drumstick leaves, picked and cleaned A lemon-sized tamarind ball soaked in 2 cups water, juice extracted, and pulp discarded 1 tomato, chopped 4-5 cloves of garlic ⅛ teaspoon of turmeric powder 2 - 3 tablespoon of rasam powder 3 tablespoon of cookied and mashed toor dal (optional) Salt to taste For tempering: 2 teaspoon ghee or oil ¼ teaspoon mustard seeds ¼ teaspoon powdered jeera / cumin seeds A generous pinch of asafoetida / hing
How I Made It:
Place the tamarind water, rasam powder, drumstick leaves, tomato, turmeric, peeled garlic cloves slightly crushed, and salt in a pan. Bring to boil and simmer until the leaves are cooked (don’t taste raw) and the tomatoes and garlic are soft.
Add the cooked dal, if using, and bring to boil again. Remove from fire.
Heat a small tadka / tempering pan with the ghee or oil and add the rest of the ingredients for tempering. When the mustard seeds start popping, dunk the entire contents of the pan into the rasam. Mix well,
Enjoy hot with steamed rice. I am sure drumstick leaves sambar will also taste great. Maybe next time!
I stored them in an airtight container in the fridge for 2 days and then decided to just give up trying too hard and throw them into a rasam. It was delicious! If you love rasam recipes , here are my favourites from this site - instant tomato rasam , pepper rasam , and Mysore rasam .
| Pin |
|---|
| Fresh Drumstick Leaves |
Drumstick Leaves Rasam Recipe Serves 4
Ingredients: 1.5 cups of drumstick leaves, picked and cleaned A lemon-sized tamarind ball soaked in 2 cups water, juice extracted, and pulp discarded 1 tomato, chopped 4-5 cloves of garlic ⅛ teaspoon of turmeric powder 2 - 3 tablespoon of rasam powder 3 tablespoon of cookied and mashed toor dal (optional) Salt to taste For tempering: 2 teaspoon ghee or oil ¼ teaspoon mustard seeds ¼ teaspoon powdered jeera / cumin seeds A generous pinch of asafoetida / hing
How I Made It:
Place the tamarind water, rasam powder, drumstick leaves, tomato, turmeric, peeled garlic cloves slightly crushed, and salt in a pan. Bring to boil and simmer until the leaves are cooked (don’t taste raw) and the tomatoes and garlic are soft.
Add the cooked dal, if using, and bring to boil again. Remove from fire.
Heat a small tadka / tempering pan with the ghee or oil and add the rest of the ingredients for tempering. When the mustard seeds start popping, dunk the entire contents of the pan into the rasam. Mix well,
Enjoy hot with steamed rice. I am sure drumstick leaves sambar will also taste great. Maybe next time!
