Drumstick leaves Rasam

Last week when we were at the grocery store, Usha (Owner of the Masala shop) insisted that we buy Nuggekayi (Drumstick) yelegalu (Leaves) as they were good to be consumed during this time. Meaning while I'm pregnant. I was at first taken aback as I'd never heard of people using these leaves for cooking. My mum or ajji never did mention about them. AmAr insisted that we buy & try something new. These leaves are said to be power houses of proteins & vitamins. The leaves are significant source of beta-carotene, Vitamin C, proteins, iron & potassium. After googling found two recipes which were quite easy. I gave it a try. I combined recipes posted by LG & Sailu.

This recipe is for Deesha's South Indies - A Series on South Indian Cuisine.

Ingredients: -

2 cups Drumstick leaves (As LG says, tightly packed. Green leafy veggies reduce in quantity once they are cooked.)

1/2 cup Toordal

1 medium sized tomato, chopped

1-2 green chilies

1 tsp jeera

1 tsp mustard seeds

1 tsp turmeric

2 tsp Rasam powder (home made or bought)

1/4 tsp concentrated tamarind paste

a pinch of asafoetida

few finely chopped coriander leaves

Salt

Oil

Method: -

1. Pressure cook the leaves & toordal (along with tomato) separately with little salt & turmeric.

2. In a pan prepare the seasoning by heating 2 tsps of oil. Add asafoetida, mustard seeds & jeera. when the seeds splutter, add the finely chopped green chilies.

3. Add the cooked dal to the pan & stir well.

4. When the dal starts to boil, pour the cooked leaves.

5. Add rasam powder, salt & tamarind paste. Stir continuously for a minute or two.

6. Allow it to boil well.

7. Garnish with coriander leaves & serve hot with rice.

For the soup recipe, don't add cooked dal & rasam powder. Soup doesn't have a consistency like the Rasam.