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Drumsticks Cooked In Tomato Rasam

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  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
  Asafoetida 1⁄2 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
  Salt To Taste
  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.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1891 Calories from Fat 836

% Daily Value*

Total Fat 94 g144.6%

Saturated Fat 3.7 g18.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 531.4 mg22.1%

Total Carbohydrates 83 g27.7%

Dietary Fiber 28.4 g113.5%

Sugars 34.6 g

Protein 170 g339.5%

Vitamin A 110.5% Vitamin C 155.2%

Calcium 47.6% Iron 114.1%

*Based on a 2000 Calorie diet

Drumsticks Cooked In Tomato Rasam Recipe