Ingredients:
Murungai Poo/ Drumstick flowers-2tbs
Tamarind-a small lemon sized ball
Tomato-1
Water-1 1/2cups
Pepper Powder-1/2tsp
Cumin Powder-1/2tsp
Red Chilly-1
Coriander Leaves/ Cilantro-2tbs(finely chopped)
Salt-to taste
For Tempering:
Oil-1tbs
Cumin Seeds-1/2tsp
Mustard Seeds-1/2tsp
Urad dhal-1/2tsp
Methi seeds-1/4tsp
Asafoetida-1/4tsp
Turmeric Powder-1/4tsp
Curry Leaves-1sprig
Procedure:
1. Soak tamarind and crush it. Add tomato and crush.
2. Add water and reove all the pulp after extracting the liquids.
3. Add pepper powder, cumin powder and broken red chilly.
4. Heat 1/2tbs oil and saute the drumstick flowers until golden.
5. Keep it aside and heat the remaining oil in the same pan.
6. Add the tempering ingredients in order.
7. When they splutter, add the prepared rasam and the drumstick flowers.
8. Switch flame to medium.
9. The rasam will start frothing. Do not allow it to boil.
10. In a bowl, add salt and cilantro.
11. When the rasam reaches boiling stage, pour it into the bowl.
12. Cover immediately with a lid.
13. Serve after 5 minutes with hot rice and papad.
