BENEFITS OF DRUMSTICK

·    Drumstick is a rich source of highly digestive proteins, calcium, iron, Vitamin C, and carotenoids.

·    Drumstick soup helps to control any kind of chest congestion, coughs and sore throats.

·    Juice extracted from drum stick leaves, when mixed with milk and offered to children will greatly helps to strengthen their bones as it is said to be a great source of Calcium.

·    Drumstick leaves juice gives a good glow to your skin and face also drumstick is said to be a great blood purifier.

·    Drumstick leaves are used to treat many problems such as the wheezing of asthma, bronchitis, and tuberculosis.

·    Soup made with drumstick leaves and flowers are highly beneficial in preventing infections such as throat, chest and skin.

·    Drumstick-leaf juice is also very beneficial for pregnant women as it can help them to overcome sluggishness of the uterus, ease delivery, and reduce post-delivery complications.

·    Inhaling steam of water in which drumsticks have been boiled helps to control asthma and other lung problems.

·    Because of the high calcium, iron, and vitamins, drumstick leaves can be used as a wonderful tonic for infants, growing kids and teens to promote strong and healthy bones.

·    Pregnant women should often eat drumsticks as it helps to ease any kind of pre and post-delivery complication.

Approximate Values of Vitamins and Minerals available in DrumSticks per 100gm:

·    Vitamin C - 110mg - 120mg

·    Calcium - 25mg - 30mg

·    Iron - 5.0mg- 5.4mg

·    phosphorus - 110mg - 120mg

·    Traces of vitamin B complex

DRUMSTICK  RASAM:

Ingredients:

10 boiled drumsticks
1 tbsp boiled toovar (arhar)
1 tbsp tamarind (imli)
1 tsp rasam powder
a little grated jaggery (gur)
salt to taste
1/4 tsp turmeric powder (haldi)
1/4 tsp cumin seeds (jeera) seeds
a pinch of asafoetida (hing)
a few curry leaves (kadi patta)
1 tbsp oil
chopped coriander (dhania) for garnishing

Method :

1.                       In a deep bowl, add the boiled water of toovar dal and boiled drumsticks and add the tamrind, salt, turmeric and jaggery and mix well and bring to boil.

2.                       Add the rasam powder, mix well and simmer for 15 minutes.

3.                       For the tempering, heat the oil in a deep pan and add the mustard seeds and cumin seeds.

4.                       When the seeds crackle, add the curry leaves and saute for 5 seconds.

5.                       Add the asafoetida and pour this tempering to the rasam and mix well.

Serve hot garnished with coriander