Drumstick Spinach Juice Recipe
A vegetarian South Indian Recipes recipe with tablespoons arhar dal (split toor dal), tamarind water, drumstick leaves (moringa/murungai keerai) - one bunch. Ready in 35 min, serves 4.
Curated byAditi Iyer🇮🇳
Instructions
17 steps- 1
To begin making Murungai Keerai Rasam Recipe wash the tur dal and pressure cook the dal along with some water for 3 whistles and turn off the flame
tamarind water(1 cup)rasam powder(2 teaspoon) - 2
Now allow the pressure to release naturally
- 3
Open the lid of the pressure cooker and mash it
- 4
Place a pan on a medium flame and add the drumstick leaves into it along with two tablespoons of water
tablespoons arhar dal (split toor dal)(2)tamarind water(1 cup)drumstick leaves (moringa/murungai keerai) - one bunchsprig curry leaves(1)sprig curry leaves(1) - 5
Cover it with a lid and cook until the leaves wilt
drumstick leaves (moringa/murungai keerai) - one bunchsprig curry leaves(1)sprig curry leaves(1) - 6
Turn off the flame and set aside
- 7
In a heavy bottomed pan, add the tamarind water and let it boil until the raw smell of tamarind goes away
tamarind water(1 cup) - 8
Add the cooked tur dal and stir well
- 9
Add in the cooked drumstick leaves
drumstick leaves (moringa/murungai keerai) - one bunchsprig curry leaves(1)sprig curry leaves(1) - 10
Reduce the flame and let it simmer for 2 minutes
- 11
Now add salt, asafoetida, rasam powder, cumin powder and pepper powder and mix well
salt - as requiredasafoetida (hing) - a pinchrasam powder(2 teaspoon)cumin powder (jeera)(1 teaspoon)black pepper powder(1 teaspoon)cumin seeds (jeera)(1 teaspoon) - 12
Once the rasam comes to a boil and starts frothing, turn of the flame
rasam powder(2 teaspoon) - 13
In a tadka pan, add a teaspoon of oil and wait for it to heat
- 14
Add in the mustard seeds, cumin seeds and let it crackle
cumin powder (jeera)(1 teaspoon)mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1 teaspoon) - 15
Once they have crackled add the curry leaves and garlic and turn off the flame
drumstick leaves (moringa/murungai keerai) - one bunchcloves garlic - crushed(5)sprig curry leaves(1)sprig curry leaves(1) - 16
Add this tempering to the rasam and mix well
rasam powder(2 teaspoon) - 17
Serve Murungai Keerai Rasam Recipe along with Steamed Rice, Carrot Poriyal and a dollop of Ghee
rasam powder(2 teaspoon)
Rate this recipe
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Drumstick Spinach Juice Recipe
A vegetarian South Indian Recipes recipe with tablespoons arhar dal (split toor dal), tamarind water, drumstick leaves (moringa/murungai keerai) - one bunch. Ready in 35 min, serves 4.
Curated byAditi Iyer🇮🇳
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Directions
17 steps- 1
To begin making Murungai Keerai Rasam Recipe wash the tur dal and pressure cook the dal along with some water for 3 whistles and turn off the flame
tamarind water(1 cup)rasam powder(2 teaspoon) - 2
Now allow the pressure to release naturally
- 3
Open the lid of the pressure cooker and mash it
- 4
Place a pan on a medium flame and add the drumstick leaves into it along with two tablespoons of water
tablespoons arhar dal (split toor dal)(2)tamarind water(1 cup)drumstick leaves (moringa/murungai keerai) - one bunchsprig curry leaves(1)sprig curry leaves(1) - 5
Cover it with a lid and cook until the leaves wilt
drumstick leaves (moringa/murungai keerai) - one bunchsprig curry leaves(1)sprig curry leaves(1) - 6
Turn off the flame and set aside
- 7
In a heavy bottomed pan, add the tamarind water and let it boil until the raw smell of tamarind goes away
tamarind water(1 cup) - 8
Add the cooked tur dal and stir well
- 9
Add in the cooked drumstick leaves
drumstick leaves (moringa/murungai keerai) - one bunchsprig curry leaves(1)sprig curry leaves(1) - 10
Reduce the flame and let it simmer for 2 minutes
- 11
Now add salt, asafoetida, rasam powder, cumin powder and pepper powder and mix well
salt - as requiredasafoetida (hing) - a pinchrasam powder(2 teaspoon)cumin powder (jeera)(1 teaspoon)black pepper powder(1 teaspoon)cumin seeds (jeera)(1 teaspoon) - 12
Once the rasam comes to a boil and starts frothing, turn of the flame
rasam powder(2 teaspoon) - 13
In a tadka pan, add a teaspoon of oil and wait for it to heat
- 14
Add in the mustard seeds, cumin seeds and let it crackle
cumin powder (jeera)(1 teaspoon)mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1 teaspoon) - 15
Once they have crackled add the curry leaves and garlic and turn off the flame
drumstick leaves (moringa/murungai keerai) - one bunchcloves garlic - crushed(5)sprig curry leaves(1)sprig curry leaves(1) - 16
Add this tempering to the rasam and mix well
rasam powder(2 teaspoon) - 17
Serve Murungai Keerai Rasam Recipe along with Steamed Rice, Carrot Poriyal and a dollop of Ghee
rasam powder(2 teaspoon)
Rate this recipe
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