Spiced Drumstick Leaf Rasam with Garlic & Tamarind

Murungai Keerai Rasam Recipe (Drumstick Spinach Juice Recipe)

This Murungai Keerai Rasam, also known as Drumstick Spinach Juice Recipe, is a traditional South Indian dish brimming with the nutritious goodness of drumstick leaves (moringa) and packed with flavorful spices. It’s a comforting, tangy soup that is typically enjoyed with steamed rice, making it a healthy, immune-boosting dish perfect for lunch or dinner. The rich flavors of garlic, tamarind, and a blend of spices make this rasam a wholesome addition to any meal. Let’s dive into how you can prepare this nutritious rasam at home.

Ingredients

Preparation Time & Cook Time

Servings

This recipe serves 4 people.

Cuisine

South Indian

Course

Lunch

Diet

Vegetarian

Instructions

1. Cook the Toor Dal
   Start by washing the arhar dal (split toor dal) thoroughly under running water. Transfer the washed dal to a pressure cooker, add enough water to submerge the dal, and pressure cook it for 3 whistles on medium heat. After the whistles, turn off the flame and allow the pressure to release naturally. Once the cooker has cooled down, open the lid and mash the dal well. Set it aside.

2. Prepare the Drumstick Leaves
   Rinse the drumstick leaves (moringa leaves) thoroughly to remove any dirt or impurities. Place a pan over medium flame, add the drumstick leaves along with two tablespoons of water. Cover the pan with a lid and allow the leaves to cook until they wilt, which should take about 3-5 minutes. Once wilted, turn off the flame and set the cooked leaves aside.

3. Boil the Tamarind Water
   In a heavy-bottomed pot, pour the tamarind water and bring it to a boil over medium heat. Continue boiling until the raw smell of the tamarind disappears, which usually takes about 5 minutes. The tamarind water adds a tangy base to the rasam and deepens its flavor.

4. Combine Ingredients
   Once the tamarind water is ready, add the cooked and mashed toor dal into the pot and stir well to incorporate it evenly. Next, add the cooked drumstick leaves to the mixture. Lower the heat and let the mixture simmer for 2 minutes, allowing the flavors to meld.

5. Season the Rasam
   Now, it’s time to season your rasam. Add salt as per taste, a pinch of asafoetida (hing), 2 teaspoons of rasam powder, 1 teaspoon of cumin powder, and 1 teaspoon of black pepper powder. Stir everything well and continue to cook on low heat until the rasam comes to a gentle boil and starts frothing. This process releases the aromatic flavors of the spices.

6. Prepare the Tempering (Tadka)
   In a small tadka (tempering) pan, heat 1 teaspoon of sunflower oil over medium heat. Once the oil is hot, add 1/2 teaspoon of mustard seeds and 1 teaspoon of cumin seeds. Allow them to crackle and pop. Next, add a sprig of curry leaves and crushed garlic. Sauté for a few seconds until the garlic becomes fragrant, and then turn off the flame.

7. Finish the Rasam
   Pour the prepared tempering over the rasam. Stir it well to evenly distribute the tempering throughout the rasam. Turn off the flame and allow the rasam to rest for a few minutes, letting the flavors infuse deeply.

8. Serve
   Your Murungai Keerai Rasam is now ready to serve. This comforting and flavorful rasam is best enjoyed with hot steamed rice, a side of Carrot Poriyal, and a dollop of ghee for added richness.

Nutritional Information (per serving)

Cooking Tips:

• Tamarind Paste: If you do not have access to fresh tamarind, you can substitute tamarind water with tamarind paste. Use about 1 to 1.5 teaspoons of tamarind paste and dilute it with water.

• Drumstick Leaves: Drumstick leaves (moringa) are incredibly nutritious and often considered a superfood. If fresh leaves are unavailable, you can try using dried moringa leaves in smaller quantities, but the flavor will differ slightly.

• Rasam Consistency: If you prefer a thinner rasam, you can add a little more water during the boiling process. Adjust the spices to suit the consistency and your taste preferences.

Serving Suggestions:

1. Steamed Rice: Murungai Keerai Rasam pairs wonderfully with plain steamed rice, allowing the tangy and spicy flavors to shine.

2. Carrot Poriyal: This light and nutritious side dish made with grated or finely chopped carrots, lightly spiced, complements the rasam beautifully.

3. Ghee: A small spoonful of ghee drizzled on the rice and rasam adds richness and enhances the flavor of the meal.

Health Benefits:

• Moringa Leaves (Drumstick Leaves): Known for their impressive nutrient profile, moringa leaves are rich in vitamins A, C, and calcium, making this rasam not only delicious but also a fantastic way to boost your immune system and overall health.

• Tamarind: Tamarind is known for its ability to aid digestion and improve metabolism. Its tangy flavor also adds a refreshing taste to the rasam.

• Garlic and Black Pepper: Both garlic and black pepper are known for their antioxidant and anti-inflammatory properties, contributing to a healthier heart and improved digestion.

Enjoy the wholesome, tangy, and nourishing flavors of this Murungai Keerai Rasam as part of a satisfying South Indian meal!