Murungai Keerai Rasam Recipe
Murungai Keerai Rasam Recipe is a lip smacking rasam recipe with the added goodness of super healthy moringa leaves which are drumstick leaves. Best served with some steamed rice for a comforting meal.
Murungai Keerai or Drumstick leaves or Moringa leaves are a nutritional powerhouse of vitamins and minerals. They are also rich in iron, calcium, potassium and protein and aids our body in a number of ways - eliminates free radicals, improves bone health and cardiovascular health.
Murungai Keerai Rasam is a healthy South Indian Rasam that can be prepared in less than 30 minutes with spices and garlic that aid in digestion.
Did you know ? Drumstick leaves is known for its excellent source of nutrition and is natural energy booster. Drumstick leaves also known as Moringa, helps lower blood pressure, blood sugar in diabetics and is a also sleep aid. Its detoxifying effect may come from Moringa's ability to purify water. Moringa acts as a coagulant attaching itself to harmful material and bacteria.
If you like this recipe, here are a few more rasam recipes
- 2 tablespoons Arhar dal (Split Toor Dal)
- 1 cup Tamarind Water
- Drumstick Leaves (Moringa/Murungai Keerai) , one bunch
- 5 cloves Garlic , crushed
- Salt , as required
- Asafoetida (hing) , a pinch
- 2 teaspoon Rasam Powder
- 1 teaspoon Cumin powder (Jeera)
- 1 teaspoon Black pepper powder For Tempering
- 1 teaspoon Oil
- 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 teaspoon Cumin seeds (Jeera)
- 1 sprig Curry leaves
- 1 sprig Curry leaves
How to make Murungai Keerai Rasam Recipe
To begin making Murungai Keerai Rasam Recipe wash the tur dal and pressure cook the dal along with some water for 3 whistles and turn off the flame. Now allow the pressure to release naturally. Open the lid of the pressure cooker and mash it.
Place a pan on a medium flame and add the drumstick leaves into it along with two tablespoons of water. Cover it with a lid and cook until the leaves wilt. Turn off the flame and set aside.
In a heavy bottomed pan, add the tamarind water and let it boil until the raw smell of tamarind goes away. Add the cooked tur dal and stir well. Add in the cooked drumstick leaves. Reduce the flame and let it simmer for 2 minutes.
Now add salt, asafoetida, rasam powder, cumin powder and pepper powder and mix well. Once the rasam comes to a boil and starts frothing, turn of the flame.
In a tadka pan, add a teaspoon of oil and wait for it to heat. Add in the mustard seeds, cumin seeds and let it crackle. Once they have crackled add the curry leaves and garlic and turn off the flame. Add this tempering to the rasam and mix well.