Preparation Time: 10 mins
Cook Time: 15 mins
Yields: 2 servings.
Table 1: To Grind
|Roasted gram | Pottu kadalai||2 tsp|
|Black Pepper | Milagu||1 tsp|
|Drumstick Leaves | Murungai keerai||1/2 Cup|
|Mustard | Kadugu||1/4 tsp|
|Fennel seeds | Sombu||1 tsp|
|Green chillies finely chopped||1|
|Shallots chopped||1/2 Cup|
|Thin Coconut milk||1 cup|
|Turmeric powder||1/4 tsp|
|Coriander Leaves||For Garnishing|
- Grind pottu kadalai and black pepper to coarse powder. Heat Oil in a pan. Add mustard and allow it to splutter. Add fennel seeds, curry leaves, green chillies and fry for a min.
- Add shallots and fry till they turn translucent.Add drumstick leaves and 1/2 cup water.
- Once the drumstick leaves are cooked, add salt, coconut milk, turmeric powder and ground mixture.
- Allow rasam to boil and simmer for 5 mins. Lastly garnish with coriander leaves.
Murungai Keerai Rasam | Drumstick leaves Rasam
Shallots can be replaced with onions.
Adjust green chillies and black pepper to your taste.