I got lucky last week when I chanced upon a vendor selling 'sajana' saag or moringa olifera leaves outside our apartment. So thrilled was I that I cooked three dishes from the same lot on the day. A simple stir fry, one with veggies and dal and finally a rasam. Now, I had read about drumstick leaves rasam on a blog (Sorry...but I cannot remember which one) a long time back but did not get the opportunity to try it out. Turned out to be quite simple, fragrant ( can it be otherwise ?? ) and delicious.
Read on for the simple recipe -
Preparation Time - 15 mins
Ingredients -
- 1 cup moringa olifera leaves (sajana saag)
- 1/2 of a small onion
- 4-5 garlic cloves
- 1 marble sized tamarind ball
- 1 tsp rasam powder
- salt to taste
- 2 tsp oil
For the tempering -
- 2 pinch asafoetida
- 1/2 tsp mustard seeds
- a pinch of fenugreek seeds
- 1-2 dry red chilis
- 1 tsp oil
Preparation - Soak the tamarind in a cup of warm water for 30 mins. Squeeze out all the juice and throw away the pulp.
Chop the onion and garlic into small pieces
Cooking - Heat oil in a wok. Add the onion and garlic. Fry till fragrant.
Add the moringa leaves and stir fry for 3-4 mins.
Dissolve the rasam powder in the tamarind water and add to the wok. Add another cup of water too and adjust the salt. Let it simmer for 8-10 mins.
Heat 1 tsp oil in a pan. Add the tempering ingredients and allow them to start spluttering. Pour immediately over the contents of the wok. Simmer for another 2-3 mins.
Serve hot or warm.
