How To Make Drumstick Mysore Rasam

*** I am following Meenakshi Ammal's recipes, however I'm using shortcuts like the cooker, etc. and adding some of my own twist to the recipes. What you see here are my recipes inspired by M. Ammal's and in no way is Ms. Ammal responsible for its outcome should you choose to try it. Though she was responsible for the brilliant outcome of my dish, so, a big thank you Ms. Ammal for writing Samaithu Par.***

I big drawback I stumbled upon was that Part one of Samaithu Par does not have a recipe to make rasam powder. This recipe is in book two and most recipes in book one for rasam need rasam powder. So I had to find a rasam that did not need rasam powder. Hence Mysore Rasam and to add the twist - drumstick.

Drumstick Mysore Rasam

Ingredients -
(Serves 4 cups)
1/2 cup red gram dhal
1 lime size ball of tamarind
2 cups water
2-3 drumsticks
a pinch of asafoetida
salt to taste
curry leaves
coriander leaves
1/2 teaspoon coriander seeds
2 teaspoon bengal gram dhal
8 red chillies pinched into two
5-6 raw peppers (green or dried)
1 teaspoon mustard
1 teaspoon ghee
2 teaspoon gingelly oil

Method -

1. Wash and cut drumsticks into long pieces and cook along with the dhal and a pinch of salt in a cooker until soft.

2. Soak tamarind in warm water. Strain out pulp.

3. Heat the oil and fry coriander seeds, bengal gram and 6 red chillies. Remove from oil and powder fine along with pepper.

4. Remove drumsticks from dhal and scrape out the pulp from the boiled drumsticks and keep aside.

5. Drain water from dhal and keep aside. Mash the dhal.

6. In a vessel add the tamarind pulp to two cups of water. Add asafoetida, salt to taste, the drumstick pulp and a few bruised curry leaves. Allow the mixture to boil.

7. Add mashed dhal to boiling tamarind water and stir well. When it boils again add the dhal water.

8. Bring to a boil again and after a couple of minutes remove from fire.

9. Add the chilli and coriander powder and mix well.

10. To the oil remaining from the first time, add ghee and fry mustard, 2 red chillies and curry leaves.

11. Pour over the rasam to garnish along with chopped coriander leaves.

Note: I hadn't mashed the drumstick and also had used just one. You need more than one to have a prominent flavour and mashing the pulp will help.

What is the major difference between the usual rasam and the Mysore rasam? I don't see a big difference... Do you know?