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