Murungai Keerai Rasam | Drumstick leaves Rasam

Drumstick leaves provides essential iron and calcium for woman. These leaves are also rich in vitamins, proteins and potassium. We rarely get drumstick leaves here.. So whenever I see fresh drumstick leaves in Indian grocery, I buy it immediately. Murungai Keerai rasam is a very famous recipe in Tamil Nadu villages. This rasam is served as a side dish to Rice. Please check below for step by step instructions and pictures for preparing South Indian Drumstick Leaves Rasam | Murungai Keerai Rasam.




Preparation Time: 10 mins
Cook Time: 15 mins
Yields: 2 servings.

Ingredients:
Table 1: To Grind

Roasted gram | Pottu kadalai	2 tsp
Black Pepper | Milagu	1 tsp

Table 2:

Drumstick Leaves | Murungai keerai	1/2 Cup
Oil	2 tsp
Mustard | Kadugu	1/4 tsp
Fennel seeds | Sombu	1 tsp
Curry Leaves	3-5
Green chillies finely chopped	1
Shallots chopped	1/2 Cup
Thin Coconut milk	1 cup
Turmeric powder	1/4 tsp
Coriander Leaves	For Garnishing

Instructions:

• Grind pottu kadalai and black pepper to coarse powder. Heat Oil in a pan. Add mustard and allow it to splutter. Add fennel seeds, curry leaves, green chillies and fry for a min. 

• Add shallots and fry till they turn translucent.Add drumstick leaves and 1/2 cup water. 

• Once the drumstick leaves are cooked, add salt, coconut milk, turmeric powder and ground mixture. 

•  Allow rasam to boil and simmer for 5 mins. Lastly garnish with coriander leaves.

Murungai Keerai Rasam | Drumstick leaves Rasam

Tips:
Shallots can be replaced with onions.
Adjust green chillies and black pepper to your taste.