Drumstick leaves rasam recipe / Murungai Keerai Rasam recipe/ How to make Drumstick leaves rasam? / Healthy Rasam Recipe / South Indian Style Rasam recipe / Drumstick Leaves / Murungai Elai Rasam
Murungai Keerai/ Drumstick leaves are rich in iron and has numerous health benefits. We at home make it a point to include atleast twice a month, provided if my grocer has some fresh in stock. I can handle it in poriyal form but for others at home its not that appetizing so had to come up with other ways to use them more often. My mother in law used to make a thick rasam using murungai elai and it taste very yummy. Trying the same trick at home and so far no complaints… This rasam/ soup is very good for cold and cough, it heals and makes you feel better. Health benefits just line up to cover the entire page…helps with anemia, asthma, controls blood sugar levels, joint pains, hair loss, graying of hair, fatigue and many more. Lets learn how to make rasam using this medicinal leaves.
|Drumstick leaves / Murungai Keerai||1/2 cup (tightly packed)|
|Toor dal (cooked Thuvaram paruppu)||2 tablespoons|
|Tamarind||2 blueberry size ( or about 2 tablespoon thick juice)|
|Tomato||1 ripe & juicy|
|Dry Red Chili||2|
|Mustard seeds||1/4 teaspoon|
|Cumin seeds||1/2 teaspoon|
|Black peppercorns||1/2 teaspoon|
|Turmeric powder||1/4 teaspoon|
|Asafoetida powder||1/4 teaspoon|
|Coriander leaves||2 stalks (chopped)|
|Ghee / Oil||1/2 teaspoon|
Before we start with this rasam, we may need some cooked toor dal. This is not a must but balances the dish very well and is recommended for this recipe. Cook some Tood dal with pinch of turmeric and keep aside. Crush the cumin and black peppercorns using a mortar & pestle. Soak the tamarind in water and get the juice and keep aside.
Heat ghee/ oil in a pan. Splutter mustard seeds, along with dry red chili, curry leaves and add in the crushed cumin black peppercorns along with asafoetida powder. Saute them for few minutes, then add the crushed garlic & chopped tomatoes. Cook until the tomatoes become soft, then add the drumstick leaves and saute till they slightly wilt.
Now add the water (diluted with tamarind pulp) along with cooked dal, turmeric powder, salt, sugar and coriander leaves. Let the rasam come to the first boil and switch off. Serve with rice and pappad!
- If using store bought tamarind pulp then dilute that in 2 cups of water. Use only about 1/4 teaspoon of the concentrate.
- If you don’t have cooked toor dal, substitute with some good brand sambar powder.
- Do not let the rasam boil for long time.
- Ghee is recommended for tempering, it adds nice aroma to the rasam.
- Sugar is added to balance the bitterness.