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!
PREP TIME
COOK TIME
TOTAL TIME
SERVES
5 min
15 min
20 min
3
Ingredients
Moringa/ Drumstick leaves – ½ cup
Tomato – 1 (small sized)
Tamarind – a tiny piece (soaked in ½ cup water)
Cooked toor dal- 2 tbsp
Water – 2 cups
Salt – to taste
Rasam powder – ½ tsp
Coriander – 1 tbsp
Ingredients
Mustard seeds- ½ tsp
Cumin seeds – ¼ tsp
Dry red chili- 1
Curry leaves – few
Hing – few pinches
Oil/ Ghee – 1 tsp
Note
* 1 cup = 235 ml
How to make Murungai keerai rasam with step by step images
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.
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.