Home VegetarianSouth IndianRasam Murungai Keerai (Drumstick Leaves) Rasam

Murungai Keerai (Drumstick Leaves) Rasam

Published: Last Updated on 0 comment
Published under: Rasam

A popular rasam variety in Kumbakonam, Thanjavur, Kancheepuram and surrounding districts of TamilNadu.
Murungai Keerai (Drumstick Leaves)

Ingredients:
Murungai Keerai (Drumstick Leaves) – 2 handfuls
Tomatoes – 2, ground to a puree
Toor Dal – 2 tblsp
Tamarind Extract – 1 cup
Rasam Powder – 1 1/2 tsp
Cumin Powder – 1/2 tsp
Mustard Seeds – 1/2 tsp
Turmeric Powder – 1/4 tsp
Curry Leaves – few
Coriander Leaves – few
Oil as required
Salt as per taste

Method:
1. Boil the keerai and drain well.
2. Separately boil the dal with turmeric powder and keep aside.
3. Heat tamarind extract in a pan over medium flame.
4. Add the tomato puree and after 2 minutes add rasam powder, cumin powder, curry leaves and coriander leaves.
5. Stir well.
6. Fry the mustard seeds in little oil and add to the rasam.
7. Bring to a boil.
8. Add dal and keerai.
9. Simmer for a few minutes. Add some water if desired.
10. Serve hot.

 

Leave a Comment

About Us

Awesome Cuisine offers simple and easy Authentic Indian recipes with step-by-step instructions, allowing you to cook delicious meals quickly. In addition to a wide variety of Indian dishes, we also provide global cuisine recipes like Thai, Chinese, and Vietnamese, giving you the opportunity to explore different flavors. Say goodbye to complicated recipes and ingredients – we’ve simplified the cooking process for you.

Copyright @ 2023 – All Right Reserved. Awesome Cusine

Would you like to sign up for weekly recipe updates?

You can unsubscribe at any time !

 

Newsletter