Drumsticks Cooked In Tomato Rasam
|Tomatoes||500 Gram, skinned, deseeded and pulped|
|Drumsticks||10 , stringed, boiled and the pulp removed|
|Onion||1 Small, pulped|
|Tamarind water||1 Cup (16 tbs) (thin)|
|Garlic pulp||1 Teaspoon|
|Chopped fresh coriander||1⁄4 Cup (4 tbs)|
|For powdered masala|
|Coriander seeds||2 Tablespoon, broiled|
|Cumin seeds||1 Tablespoon, broiled|
|Turmeric powder||1 Teaspoon|
|Crushed black peppercorns||1⁄2 Teaspoon|
|Black mustard seeds||1⁄2 Teaspoon|
|Fenugreek seeds||1⁄2 Teaspoon|
|Dried kashmiri red chilies||2 , deseeded|
|Peanut oil||1 Tablespoon|
Place the tomatoes in a large vessel along with a little salt and 3-4 cups of water and allow to come to a boil. When the soup is cooked add the drumstick pulp and boil for a further 5 minutes. Remove from the stove.
Pour the soup through a fine wire or plastic sieve into a clean vessel.
Heat 2 tablespoons of oil in a clean vessel. Tear the red Kashmiri chillies into 2 pieces each after deseeding them. Put them in the hot oil. Add the pulped onion and garlic and the masala powder. Immediately turn the flame to low and stir the pulped vegetables till cooked. Then add the tomato and drumstick soup and allow to simmer for 5-7 minutes. Serve sprinkled with the fresh coriander leaves chopped very finely.