Drumstick Leaves Rasam Recipe Serves 4 Ingredients: 1.5 cups of drumstick leaves, picked and cleaned A lemon-sized tamarind ball soaked in 2 cups water, juice extracted, and pulp discarded 1 tomato, chopped 4-5 cloves of garlic 1/8 tsp of turmeric powder 2 – 3 tbsp of rasam powder 3 tbsp of cookied and mashed toor dal (optional) Salt to taste For tempering: 2 tsp ghee or oil 1/4 tsp mustard seeds 1/4 tsp powdered jeera / cumin seeds A generous pinch of asafoetida / hing How I Made It:

  1. Place the tamarind water, rasam powder, drumstick leaves, tomato, turmeric, peeled garlic cloves slightly crushed, and salt in a pan. Bring to boil and simmer until the leaves are cooked (don’t taste raw) and the tomatoes and garlic are soft.
  2. Add the cooked dal, if using, and bring to boil again. Remove from fire.
  3. Heat a small tadka / tempering pan with the ghee or oil and add the rest of the ingredients for tempering. When the mustard seeds start popping, dunk the entire contents of the pan into the rasam. Mix well, Enjoy hot with steamed rice. I am sure drumstick leaves sambar will also taste great. Maybe next time!