murungai keerai rasam recipe

Murungai keerai rasam, Drumstick leaves rasam

Moringa rasam/ Drumstick leaves rasam is a delicious and healthy soup prepared with murungai keerai/ drumstick leaves, cooked toor dal and tamarind juice with little tempering. This murungai keerai rasam can be served with hot rice or can be sipped as soup as well, a much needed drink for this cold season. This rasam has lot of healthy benefits as drumstick leaves are rich in iron, calcium and vitamin C. These moringa leaves are widely used in Southern India in variety of dishes like adai, dosa, kootu, soup, sambar, stir fry and much more. So do try this easy and quick  recipe at home and let me know your feedback. Let’s get to the making!
drumstick leaves rasam

Murungai keerai rasam, Drumstick leaves rasam
Serves 3
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 1. Moringa/ Drumstick leaves – ½ cup
  2. 2. Tomato – 1 (small sized)
  3. 3. Tamarind – a tiny piece (soaked in ½ cup water)
  4. 4. Cooked toor dal- 2 tbsp
  5. 5. Water – 2 cups
  6. 6. Salt – to taste
  7. 7. Rasam powder – ½ tsp
  8. 8. Coriander – 1 tbsp
Tempering
  1. 1. Mustard seeds- ½ tsp
  2. 2. Cumin seeds – ¼ tsp
  3. 3. Dry red chili- 1
  4. 4. Curry leaves – few
  5. 5. Hing – few pinches
  6. 6. Oil/ Ghee - 1 tsp
Note
  1. * 1 cup = 235 ml
Instructions
  1. In a pan or pot add chopped tomato cubes, cooked and mashed toor dal mixture, rasam powder, salt, chopped coriander, moringa leaves, tamarind extract and water. Now switch on the flame and cook the mixture for 5 minutes in low to medium flame with lid on.
  2. After 5 minutes when all the raw smell is gone and when moringa looks cooked switch off the flame.
  3. Heat a small pan to it add oil, dried red chilli, mustard seeds, curry leaves, cumin seeds and hing. When aromatic add it to the rasam mixture and mix well. You can let the rasam boil a minute and garnish it with chopped coriander and serve it hot with white rice.
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How to make Murungai keerai rasam with step by step images


murungai keerai rasam

  1. In a pan or pot add chopped tomato cubes, cooked and mashed toor dal mixture, rasam powder, salt, chopped coriander, moringa leaves, tamarind extract and water. Now switch on the flame and cook the mixture for 5 minutes in low to medium flame with lid on. After 5 minutes when all the raw smell is gone and when moringa looks cooked switch off the flame.
    murungai keerai rasam
  2. Heat a small pan to it add oil/ghee, dried red chilli, mustard seeds, curry leaves, cumin seeds and hing. When aromatic add it to the rasam mixture and mix well. You can let the rasam boil a minute and garnish it with chopped coriander and serve it hot with white rice.


 

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