Drumstick Pulp Rasam

Rasam is my favourite food, i can survive for many days with this Indian soup. My space shares varieties of rasams and you can find different and unique rasams here. To that incredible collection of rasams, am adding one more rasam which may become your regular dish to enjoy with some hot steaming rice. Yes this rasam is simply prepared with drumstick flesh aka drumstick pulp and toor dal. Actually i prepared this rasam intentionaly to know how tasty will be this Indian soup if i add the iron rich drumstick pulps in it. Am not wrong, this rasam is just simply delicious with a wonderful flavour and obviously drumstick pulp addition makes this rasam more healthier.

If you want to try a different rasam, you should give a try to this delicious,fingerlicking food. Whoever says 'no' to drumstick will definitely become an ardent fan of this rasam. I used drumstick pulps after cooking drumstick pods separately and went adding just like that, if you want to make them more interesting, just grind them as bit coarse paste and use it in this rasam. Today is the last thursday of the month and its time to post for Vegan Thursdays, an vegan event running twice a month and this rasam goes to this event too.

1/4cup Toordal (cooked)

2nos Drumsticks (big & tender)

1tsp Rasam powder

1no Tomato (crushed)

Few curry leaves

2nos Garlic cloves (crushed)

1tsp Lemon juice

Few coriander leaves

3nos Dry red chillies

1tsp Mustard seeds +Urad dal

1/4tsp Asafoetida powder

Oil

Salt

Cut the drumsticks as one inch pieces.

Cook the sliced drumsticks with enough water until they turns soft.

Drain the water and scoop out the pulp from the cooked drumstick and keep aside.

Now take this drumstick pulp,crushed tomato,cooked toordal,curry leaves, crushed garlic cloves, coriander leaves,salt and rasam powder  in a bowl.

Add enough water to make it thin.

Heat the oil, let splutters the mustard seeds,urad dal, add the asafoetida powder,dry red chillies, fry until they turns brown.

Add immediately the already prepared drumstick-dal mixture to the tempered spices, once the rasam starts bubbling put off the stove.

Add the lemon juice and give a stir, serve with rice.