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Murungai Keerai Soup
- Serves: people
A traditional murungai keerai soup is strong in flavour. Make sure to add freshly crushed peppercorns to give it that spicy kick, and use only the leaves to make the soup.
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Drumstick (murungai) and its leaves (keerai) are a part of everyday Tamil cooking. Drumstick can claim the number one position, among all vegetables that are used for sambar, for adding flavour. One can smell the drumstick sambar from a mile away. Murungai is also known as the “miracle tree” for the various health benefits it offers, in fact, it was called the “in-house doctor’ in ancient Tamil literature as it grew in almost everybody’s backyard.
- Garlic (lehsun) pods (4-5)
- Onion (chopped) (4-5)
- Drumstick (murungai/saijan ki phalli) leaves (1 cup)
- Tomato (chopped) (1)
- Water (3 cups)
- Pepper (kali mirch) (1 tsp)
- Cumin seeds (jeera) (1 tsp)
- Coriander (dhaniya) (1 tsp)
- Salt (to taste)
- Pressure cook all the ingredients with water up to 3 whistles.
- Switch off the heat and allow it to cool.
- Once cooled, strain and collect the water in a vessel.
- Grind the residue to a smooth paste and then add it to the collected water.
- Boil it for 5–7 mins along with a pinch of salt.
- Your spicy murungai keerai soup is ready to be served!
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