Murungai Keerai Rasam Recipe | Healthy Moringa (Drumstick) Leaves Rasam

Name: Murungai Keerai Rasam Recipe | Healthy Moringa (Drumstick) Leaves Rasam
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Indian
Ingredients: 2 tbsp Split Pigeon Peas (2 tablespoons Arhar dal (Split Toor Dal)); 1 cup Tamarind (1 cup Tamarind Water); 1 bunch Drumstick Leaves (1 bunch Drumstick Leaves (Moringa/Murungai Keerai) stems removed); 5 cloves Garlic (5 cloves Garlic crushed); 1 piece Tomato (1 Tomato finely chopped); ¼ tsp Ground Turmeric (1/4 teaspoon Turmeric powder (Haldi)); ¼ tsp Asafoetida (1/4 teaspoon Asafoetida (hing)); 1 tsp Cumin Powder (1 teaspoon Cumin powder (Jeera)); ½ tsp Black Pepper (1/2 teaspoon Black pepper powder); 2 tsp Rasam Powder (2 teaspoons Rasam Powder); 0 pieces Table Salt (Salt to taste); 6 sprig Cilantro (6 sprig Coriander (Dhania) Leaves finely chopped for garnish); 1 tsp Clarified Butter (1 teaspoon Ghee); ½ tsp Mustard Seeds (1/2 teaspoon Mustard seeds (Rai/ Kadugu)); 1 tsp Cumin Seeds (1 teaspoon Cumin seeds (Jeera)); 1 sprig Curry leaves (1 sprig Curry leaves)

Murungai Keerai Rasam Recipe | Healthy Moringa (Drumstick) Leaves Rasam - Rasam Recipes (Indian)

35 minIndian

Servings4

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Vegetarian
Pescatarian
Halal
Egg Free

Ingredients

For 4 servings

Split Pigeon Peas2 tbsp · 2 tablespoons Arhar dal (Split Toor Dal)
Tamarind1 cup · 1 cup Tamarind Water
Drumstick Leaves1 bunch · 1 bunch Drumstick Leaves (Moringa/Murungai Keerai) stems removed
Garlic5 cloves · 5 cloves Garlic crushed
Tomato1 piece · 1 Tomato finely chopped
Ground Turmeric¼ tsp · 1/4 teaspoon Turmeric powder (Haldi)
Asafoetida¼ tsp · 1/4 teaspoon Asafoetida (hing)
Cumin Powder1 tsp · 1 teaspoon Cumin powder (Jeera)
Black Pepper½ tsp · 1/2 teaspoon Black pepper powder
Rasam Powder2 tsp · 2 teaspoons Rasam Powder
Table Salt0 pieces · Salt to taste
Cilantro6 sprig · 6 sprig Coriander (Dhania) Leaves finely chopped for garnish
Clarified Butter1 tsp · 1 teaspoon Ghee
Mustard Seeds½ tsp · 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
Cumin Seeds1 tsp · 1 teaspoon Cumin seeds (Jeera)
Curry leaves1 sprig · 1 sprig Curry leaves

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Steps

1To begin making Murungai Keerai Rasam Recipe get all the ingredients together to start cooking the rasam.
2The first step is to cook the dal. Rinse the Arhar dal (toor dal) under running water a couple of times. Place the rinsed dal in a pressure cooker with enough water to cover it. Cook for about 2 whistles on a medium heat, then turn the heat to low and simmer for 3-4 minutes and turn off the heat.
3Allow the pressure to release naturally. Open the lid and mash the dal well to form a smooth base for the rasam recipe.
4Prepare the Drumstick Leaves. Pick and wash the Murungai Keerai (moringa leaves) thoroughly to remove any dirt or stems. Place a pan on medium flame and add the cleaned drumstick leaves along with two tablespoons of water.
5Cover the pan with a lid and cook until the leaves wilt and become tender (this usually takes just a few minutes).
6Turn off the flame and set the cooked leaves aside. This step helps the leaves soften and release their distinct flavor into the rasam recipe.
7Next, in a heavy-bottomed pan, add the tamarind water, the chopped tomato. turmeric powder, salt, asafoetida (hing), rasam powder, cumin powder, and black pepper powder. Bring it to a boil on medium-high heat until the raw smell of tamarind dissipates and the tomato is cooked and softened. At this stage stir in the mashed toor dal and mix well.
8Next, incorporate the cooked drumstick leaves into the pan, gently stirring them into the rasam mixture.
9Add 2 to 2½ cups of water (depending on how thin or thick you want your rasam).
10Reduce the flame to low. Stir everything together and let the rasam recipe come to a gentle boil. Check the salt and chilli and adjust to taste accordingly. You will notice the rasam begins to froth at the surface—this is your cue to turn off the flame to retain the delicate flavors and aroma.
11To prepare the Tempering, heat a small tadka (tempering) pan on low to medium flame.
12Add the ghee and allow it to warm. Add mustard seeds and cumin seeds; let them crackle and pop, releasing their aroma.
13Toss in the curry leaves and crushed garlic. Stir briefly for a few seconds, then turn off the flame to prevent burning.
14Pour this fragrant tempering over the Murungai Keerai Rasam and stir gently to combine all the flavors.
15Garnish with fresh coriander leaves for a pop of color and added flavor.
16Serve this comforting Murungai Keerai Rasam recipe piping hot with steamed rice, Carrot Poriyal and a dollop of Ghee on top. Enjoy this healthy and flavorful South Indian delicacy as part of a wholesome meal.