Mostly we discard the stems of all greens after using those leaves. But the stems too have nutrition value that gives a good amount of energy to our body. Here I have used mixture of three stems - drumstick leaves stems, curry leaves stems and coriander stems. All the three stems serves a good amount of iron value which is an essential for us. I have already posted few rasam recipes. Kindly check that too....
DRUMSTICK LEAVES STEM SOUPINSTANT POT DAL GINGER RASAM
HORSEGRAM RASAM
ILAI THALAI RASAM
MUSHROOM LENTIL RASAM
Cooking time: 15 mins
Serving: 3-4
Ingredients:
Drumstick stem - fewCurry leaves stem - few
Coriander stem - few
Shallots - 3 (crushed)
Garlic - 3 (crushed)
Tomato - 1 (big, finely sliced)
Tamarind paste - 3/4 tbsn
Turmeric - 1/4 tspn
Sesame oil - 1 tspn
Mustard seeds - 1/4 tspn
Asafoetida - 1/8 tspn
Coriander leaves - few (chopped)
Salt to taste
To Grind:
Coriander seeds - 1 1/4 tspnCumin seeds - 1 1/4 tspn
Peppercorns - 1 1/4 tspn
Method:
1. Grab all the ingredients.
2. Add all the stems to a mixer jar. Grind it with a tablespoon of water.
3. Add the above mixture to a pan with 1 1/2 cup of water. Let it cook until it reduces to 1 cup of water so that all the essence of the stems will come to the water.
5. Heat a pan. Add oil, mustard seeds.
6. Add shallots and garlic. Saute till the garlic turns light golden brown.
7. Add tomato, salt, turmeric and saute till it becomes mushy.
8. By the time grind the ingredients for it with little water. Or you can crush it with mortar and pestle. It can be a coarse mixture.
9. Add the tamarind paste, 1 1/2 cups of water, grinded mixture, filtered stem water. Mix well.
10. Cook until it becomes frothy. Add asafoetida, coriander leaves. Switch off.
11. Healthy kalavai kuchi rasam is ready to serve.
Notes:
You can used tamarind extract from a small gooseberry size of tamarind instead of tamarind paste.You can do in any one of these stems too.
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