MURUNGAI/MORINGA/DRUMSTICK LEAVES SOUP
Murungai/ drumstick leaves are loaded with health benefits. If you have this leafy vegetable once or twice a week then you’re away from many diseases which has abundant mineral, iron and calcium content. Drumstick soup builds immunity power against joint pain, mouth ulcer, stomach ulcer, fever, and eye diseases.
These medicinal leaves are slightly bitter in taste and commonly used to prepare poriyal or kootu and can be added with Ragi Adai or Adai, a kind of spicy dosa. What I’m posting is a soup / Rasam can be taken as it is or if you wish you can add one or two tablespoons of cooked rice & have it. Kids love this when you feed them with rice & a teaspoon of ghee/ clarified butter. For toddlers you can filter and feed the liquid portion alone.It’s a herbal soup & can be taken by all.
- Murungai leaves – 1 cup tightly packed
- shallots – 8
- Tomato -1 medium size
- Garlic – 2 pods
- Ginger, finely chopped – 1 teaspoon
- crushed pepper – 1 teaspoon
- Cumin / Jeera – 1/2 teaspoon
- Boiled Toor dal – 1 tablespoon
- Turmeric powder -1/4 teaspoon
- salt as required
-Remove the murungai leaves from the stem, wash well & keep aside.
– peel & slice the shallots. Finely chop the garlic , ginger & tomatoes.
– Heat a sauce pan and add a teaspoon of olive oil & fry jeera, ginger & garlic.
– Then add chopped tomatoes & sauté well until it’s mushy.
-Now add murungai leaves & sauté for two to three minutes.
– Add turmeric powder and boiled toor dal/ split pigeon peas. Add 2 cups of water and allow it to boil in the medium flame.
– Add salt & pepper & serve hot. If you like then add a 1/4 teaspoon of ghee/ clarified butter.
Eat healthy. Live healthy.