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Murungai Keerai Rasam

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Adjust Servings:
2 tbsp arhar dal
1 cup tamarind water
1 bunch drumstick leaves
5 cloves garlic – crushed
salt to taste
1 pinch asafoetida
2 tsp rasam powder
1 tsp cumin powder
1 tsp black pepper powder
For Tempering
1 tsp cooking oil
1/2 tsp mustard seeds
1 tsp cumin seeds
1 sprig curry leaves

Nutritional information


Murungai Keerai Rasam

  • Veg
  • 20 mins
  • Serves 2
  • Easy


  • For Tempering

How to make Murungai Keerai Rasam

  1. Wash the tur dal.
    1. Pressure cook the dal combined with some water for a period of 3 whistles.
    2. Turn off the flame.
    3. Let the pressure release naturally.
  2. Open the lid of the pressure cooker.
    1. Mash the dal.
  3. Place a pan on medium flame.
    1. Add the drumstick leaves and 2 tablespoons of water.
    2. Cover the pan with a lid and cook until the leaves wilt.
    3. Remove from the heat and set aside.
  4. Add the tamarind water to a heavy bottomed pan.
    1. Let it boil until the raw smell of tamarind goes dissipates.
    2. Add the cooked tur dal and stir well.
    3. Add in the cooked drumstick leaves.
    4. Reduce the flame and let simmer for 2 minutes.
  5. Add salt, asafoetida, rasam powder, pepper powder and cumin powder.
    1. Mix well.
  6. Turn off the flame once the rasam comes to a boil and begins to froth.
  7. Heat a teaspoon of oil in a tadka pan.
  8. Add in the mustard seeds and cumin seeds.
    1. Heat until they begin to crackle.
  9. Add the curry leaves and garlic.
    1. Turn off the flame.
    2. Add this tempering to the rasam.
    3. Mix well.


Did you know, every part of the moringa tree has beneficial properties, including the leaves, seeds, flowers and the seedpods called drumsticks. Even the oil collected from the tree can be used in salads.

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