Jowar moringa rasam is perfect for winters, and you would love it on a cold Sunday evening. It will keep you full and warm for longer. So, let’s get started on how you can make it.
Ingredients (Serves 2-3)
1 tbsp jowar flour
1tsp tamarind pulp
1tsp jaggery powder
½ tsp moringa powder (or 2 tbsp dried moringa leaves)
Rock salt to taste
¼ tsp asafoetida (heeng)
1 tsp rasam powder
¼ teaspoon black pepper powder
Steamed drumsticks cut in 2-3 inch pieces (4-6 pieces)
For tempering (ingredients)
1/2 tsp cow ghee (or coconut oil)
½ dried red chilies
¼ tsp mustard seeds
¼ tsp fenugreek (methi) seeds
¼ cumin seeds (jeera)
6-8 curry leaves
½ tsp ginger garlic grated
Jowar moringa rasam Recipe
- In a deep pan, heat oil and roast jowar flour. Once roasted, add salt and turmeric. Add water and allow it to come to a boil.
- Separately steam (or blanch) drumstick pieces in saltwater.
- Add steamed drumsticks to jowar water mix, cover it and allow it to simmer for 5-7 minutes.
- In the meantime, mix moringa powder (or dried and crushed moringa leaves) with adequate water to form a thick paste. Add it to the jowar drumsticks mix.
- Check for salt; add more if required. Add rasam powder, black pepper powder, tamarind pulp, and adequate water. Let it all come to a boil.
- Now in a tadka pan, add ghee or oil and wait for it to heat. Add in the mustard seeds, fenugreek seeds, cumin seeds, dried red chili, and let it crackle. Once they have crackled, add the curry leaves and crushed ginger garlic and turn off the flame. Add this tempering to the rasam and mix well.
- Let it cool, anda then add jaggery powder. Garnish with loads of coriander.
- Reheat and serve hot.
