Murungai Keerai Rasam

Murungai Keerai rasam, also known as drumstick leaves rasam is another rasam variation that you absolutely do not want to miss out on. Unlike other types of rasam which are admittedly healthy, murungai keerai rasam is devastatingly healthy. And best thing of all, it can be prepared in less than 30 minutes, meaning that you can have it ready to go in less than an hour after you get home.

Health Benefits

Many people may not be familiar with drumstick leaves, the primary ingredient used in the making of this rasam. Drumstick leaves, or moringa, is a plant that has been used in Ayurvedic medicine for thousands of years due to is many health benefits. Moringa is rich in antioxidants, helps to lower blood glucose levels, reduces inflammation, and even helps to lower “bad” LDL cholesterol levels. But perhaps the best feature of moringa is that it protects the body against arsenic toxicity. This can be very beneficial in certain parts of the world where arsenic contamination can be rapid.

Ingredients

arhar dal: 2 tbsp

tamarind water: 1 cup

drumstick leaves: 1 bunch

garlic – crushed: 5 cloves

salt to taste

asafoetida: 1 pinch

rasam powder: 2 tsp

cumin powder: 1 tsp

black pepper powder: 1 tsp

cooking oil: 1 tsp

mustard seeds: 1/2 tsp

cumin seeds: 1 tsp

curry leaves: 1 sprig

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.

Trivia

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.