Murungai Keerai Thanni Saaru Recipe-Drumstick Leaves Soup
A healthy soup or thanni saaru prepared with drumstick leaves for warding of cold and flu symptoms with a host of nutritional benefits
Murungai Keerai Thanni Saaru is a healthy and very light South Indian soup that is very nutritious. This saaru has many health benefits and very soothing to throat and reliefs cold. The drumstick leaves and coconut milk also makes this soup tasty.
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 :
- 1 1/2 cups Drumstick Leaves (Moringa/Murungai Keerai)
- 2 cups Rice Water
- 6 Pearl onions (Sambar Onions) , chopped
- 1 Tomato , chopped
- 2 Green Chillies , slit
- 1 cup Coconut milk
- 1 teaspoon Cumin (Jeera) seeds , crushed
- 1/2 teaspoon Whole Black Peppercorns , crushed
- Salt , as required For Tempering
- 1 teaspoon Cumin (Jeera) seeds
- 1 sprig Curry leaves
- 2 teaspoons Cooking oil
- 2 Dry red chillies
How to make Murungai Keerai Thanni Saaru Recipe-Drumstick Leaves Soup
To begin making Murungai Keerai Thanni Saaru Recipe-Drumstick Leaves Soup, in a pan add the rice water and bring it to a boil. Once it is boiled, add the cleaned drumstick leaves, slit green chillies, chopped onions and tomato.
Mix well and boil in medium flame until leaves are cooked.
Meanwhile extract coconut milk and keep aside. Check our recipe on how to Homemade Coconut Milk Recipe.
With a mortar and pestle, crush cumin seeds and peppercorns and keep aside.
Once the drumstick leaves are cooked soft, add coconut milk, crushed Cumin Pepper mixture and required salt. Simmer for 2 minutes and turn off the flame.
In a tadka pan, heat a tablespoon of oil. Add Cumin seeds and once it sputters, add curry leaves and red chilli. Switch off and add it to the soup.
Mix well and remove from flame. Check for salt and serve hot.
I am Swathy Nandhini, author and food photographer of shravskitchen.com and currently residing in Dubai. I am newbie to the world of blogging and learning lots of new things through this virtual world. Though I had passion for cooking from school days, I took it seriously as a way of life only after I became mother for Shravanthi. I have named the blog after her. I love to try different cuisines and I got many interesting recipes over my blog. My love towards blogging grows each and every day.