A popular rasam variety in Kumbakonam, Thanjavur, Kancheepuram and surrounding districts of TamilNadu.
Ingredients:
Murungai Keerai (Drumstick Leaves) – 2 handfuls
Tomatoes – 2, ground to a puree
Toor Dal – 2 tblsp
Tamarind Extract – 1 cup
Rasam Powder – 1 1/2 tsp
Cumin Powder – 1/2 tsp
Mustard Seeds – 1/2 tsp
Turmeric Powder – 1/4 tsp
Curry Leaves – few
Coriander Leaves – few
Oil as required
Salt as per taste
Method:
1. Boil the keerai and drain well.
2. Separately boil the dal with turmeric powder and keep aside.
3. Heat tamarind extract in a pan over medium flame.
4. Add the tomato puree and after 2 minutes add rasam powder, cumin powder, curry leaves and coriander leaves.
5. Stir well.
6. Fry the mustard seeds in little oil and add to the rasam.
7. Bring to a boil.
8. Add dal and keerai.
9. Simmer for a few minutes. Add some water if desired.
10. Serve hot.
