Name: Drumstick Leaves Rasam or Murungai Keerai Rasam recipe by Sabari Sankari at BetterButter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 3
Ingredients: Drumstick Leaves - 1 cup; Tamarind - a gooseberry sized; Pepper Corns - half teaspoon; Cumin Seeds - half teaspoon; Red Chilly - 1 small; Garlic Cloves - 3; Green Chilly - 1; Curry Leaves - a handful; Turmeric Powder - a pinch; Asafoetida - a pinch; Mustard, Fenugreek and Urid Dhal - for seasoning; Coriander leaves - a little; Coconut Oil - 2 tsp; salt for taste

ABOUT Drumstick Leaves Rasam or Murungai Keerai Rasam RECIPE

There are a number of health benefits in drumstick leaves.. At the same time, they can cause gas trouble.. Adding garlic and asafoetida would be the solution for this.. Adding pepper, cumin and red chillies enrich the flavor. This drumstick rasam will be spicy, tangy and tasty. Improves digestion and enriches IRON..

Ingredients Serving: 3

Drumstick Leaves - 1 cup
Tamarind - a gooseberry sized
Pepper Corns - half teaspoon
Cumin Seeds - half teaspoon
Red Chilly - 1 small
Garlic Cloves - 3
Green Chilly - 1
Curry Leaves - a handful
Turmeric Powder - a pinch
Asafoetida - a pinch
Mustard, Fenugreek and Urid Dhal - for seasoning
Coriander leaves - a little
Coconut Oil - 2 tsp
salt for taste

Instructions

Take drumstick leaves and water in a vessel.. Add salt and cook till the leaves become soft
Soak tamarind in warm water for 20 minutes and extract the juice.
Take pepper, cumin seeds and red chilly in a blender. Grind it to a coarse powder.. 4. Add chilly, g
Add green chilly, garlic coriander leaves and curry leaves to this powder. Grind the items together to make a coarse paste..
Heat a pan.. Add oil.. Add mustard seeds, fenugreek seeds and urid dal.. Let them sputter..
Add hing or asafoetida and then add the ground paste and asafoetida.. Saute for while..Let the raw smell go off.
Add tamarind juice. Add the cooked drumstick leaves along with the water..
Add salt and mix everything together.. Keep it in medium to low flame and wait for a while..
Let it froth up.. Switch off, once it bubble and froth.. Rasam is ready

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