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1-2 - drumsticks (tender and fleshy ones)
1 - tomato (quartered)
1/4 cup - tur dal
1 tsp - tamarind paste or a lemon-sized ball of tamarind
1 tbsp - rasam powder
salt to taste
1/4 tsp - turmeric powder
1/4 tsp - mustard seeds
1/4 tsp - jeera seeds
1-2 - red chillies (dried)
a pinch of hing
a few curry leaves
oil or ghee for frying
a few coriander leaves (finely chopped)
How to Make Drumstick Rasam
Pressure-cook the tur dal until it's soft (3-4 whistles).
Soak the tamarind ball in 4 cups of water and strain the juice.
Pour the juice in a vessel, add tomato, turmeric powder, rasam powder and salt.
Keep the mixture on the gas at medium flame.
Boil the drumsticks separately until they are well-cooked.
Remove the insides of the drumsticks and put them in the tamarind water mixture.
Bring the whole mixture to a boil.
Add the tur dal and boil on medium flame for 5-6 minutes.
Season with mustard seeds, jeera, hing, red chillies, curry leaves and ghee (or oil).
Garnish with coriander leaves and lemon juice.
Serve hot with rice.
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