Murungai Keerai Rasam (Drumstick Leaves Rasam)
Description:
Murungai Keerai, also known as Drumstick leaves or Moringa leaves, are rich in essential nutrients including vitamins, minerals, iron, calcium, potassium, and protein. These leaves provide a wide range of health benefits such as detoxifying the body, improving bone health, and promoting cardiovascular well-being.
Cuisine: South Indian
Course: Lunch
Diet: Vegetarian
Ingredients:
- 2 tablespoons Arhar dal (Split Toor Dal)
- 1 cup Tamarind Water
- 1 bunch Drumstick Leaves (Moringa/Murungai Keerai)
- 5 cloves Garlic, crushed
- Salt, to taste
- A pinch Asafoetida (hing)
- 2 teaspoons Rasam Powder
- 1 teaspoon Cumin Powder (Jeera)
- 1 teaspoon Black Pepper Powder
For Tempering:
- 1 teaspoon Oil
- ½ teaspoon Mustard Seeds (Rai/Kadugu)
- 1 teaspoon Cumin Seeds (Jeera)
- 1 sprig Curry Leaves
- 1 sprig Curry Leaves (for garnish)
Preparation Time: 10 minutes
Cook Time: 25 minutes
Instructions:
-
Prepare the Dal:
Rinse the Arhar dal thoroughly. Pressure cook it with water for about 3 whistles. Once the pressure releases, open the lid and mash the dal to a smooth consistency. -
Cook the Drumstick Leaves:
Heat a pan over medium flame and add the drumstick leaves with two tablespoons of water. Cover and cook until the leaves wilt. Once done, turn off the flame and set the leaves aside. -
Prepare the Rasam Base:
In a heavy-bottomed pan, pour the tamarind water and bring it to a boil until the raw smell of tamarind disappears. Add the mashed dal and stir well. Then, incorporate the cooked drumstick leaves and let it simmer on low flame for about 2 minutes. -
Add Spices:
Season the rasam with salt, asafoetida, rasam powder, cumin powder, and black pepper powder. Stir to combine and allow it to boil and froth up before turning off the heat. -
Tempering:
In a separate tadka pan, heat 1 teaspoon of oil. Add mustard seeds and cumin seeds. Allow them to crackle before adding curry leaves and crushed garlic. Turn off the flame. -
Combine and Serve:
Add the tempering mixture to the rasam and stir well. Serve the flavorful Murungai Keerai Rasam with steamed rice, carrot poriyal, and a dollop of ghee for a wholesome South Indian meal.
Enjoy the health benefits and delicious taste of this nourishing rasam!
