Step into the comforting embrace of South Indian cuisine with our delightful Murungai Keerai Rasam. This aromatic and wholesome soup, also known as Moringa Rasam or Drumstick Leaves Rasam, is more than just a dish it’s a centuries-old tradition passed down through generations. Bursting with the earthy goodness of fresh moringa leaves and a medley of warm spices, this rasam is a testament to the fact that healthy eating can be incredibly flavorful and soul-satisfying. Known for its incredible nutritional benefits, moringa is often hailed as a superfood, making this rasam a perfect addition to your weekly menu for a light, nourishing, and incredibly tasty meal.
Why You’ll Love This Flavorful Rasam
- Nutrient Powerhouse: Moringa leaves are packed with vitamins, minerals, and antioxidants, boosting your immunity and overall health.
- Digestive Delight: Rasam is traditionally known for its digestive properties, making it a perfect accompaniment to any meal or a light soup on its own.
- Soul-Soothing Flavor: The combination of tangy tamarind, aromatic spices, and earthy moringa creates a truly comforting and invigorating taste experience.
- Quick & Easy: Despite its complex flavors, this rasam comes together with simple steps, making it ideal for busy weeknights.
- Versatile & Wholesome: Enjoy it as a warm beverage, a side dish with rice, or even as a light soup to rejuvenate your senses.
Ingredients for Murungai Keerai Rasam
- Drumstick Leaves (Moringa/Murungai Keerai) one bunch
- Arhar dal (Split Toor Dal) 2 tablespoons
- Tamarind Water 1 cup
- Garlic 5 cloves, crushed
- Rasam Powder 2 teaspoons
- Cumin powder (Jeera) 1 teaspoon
- Black pepper powder 1 teaspoon
- Salt as required
- Asafoetida (hing) a pinch
- Sunflower Oil 1 teaspoon
- Mustard seeds 1/2 teaspoon
- Cumin seeds (Jeera) 1 teaspoon
- Curry leaves 1 sprig
Step-by-Step Instructions
- To begin making Murungai Keerai Rasam, first wash the Toor dal thoroughly. Pressure cook the dal with about 1 cup of water for 3 whistles. Turn off the flame and allow the pressure to release naturally. Once cool, open the lid and mash the cooked dal until smooth.
- Meanwhile, place a pan on a medium flame. Add the washed drumstick leaves (Moringa/Murungai Keerai) along with two tablespoons of water. Cover the pan with a lid and cook until the leaves wilt and become tender. Turn off the flame and set the cooked leaves aside.
- In a separate heavy-bottomed pan, add the tamarind water. Bring it to a boil and let it simmer until the raw smell of tamarind dissipates, which usually takes about 5-7 minutes.
- Now, add the mashed Toor dal to the boiling tamarind water and stir well to combine. Follow this by adding the wilted drumstick leaves and mix gently. Reduce the flame and let it simmer for 2 minutes to allow the flavors to meld.
- Stir in the salt, asafoetida (hing), rasam powder, cumin powder, and black pepper powder. Mix everything thoroughly. Let the rasam come to a gentle boil; as soon as it starts frothing at the edges, turn off the flame to preserve its fresh flavors.
- For the tempering (tadka), heat a teaspoon of sunflower oil in a small tadka pan over medium flame. Once the oil is hot, add the mustard seeds and cumin seeds. Let them crackle and splutter, indicating they are cooked.
- Once the seeds have crackled, add the crushed garlic and curry leaves to the tadka pan. Saut for a few seconds until the garlic turns lightly golden and the curry leaves become fragrant. Turn off the flame.
- Immediately pour this aromatic tempering over the prepared rasam. Give it a gentle stir and serve hot. The tempering adds a final burst of flavor and aroma that is essential to a good rasam.
Serving Suggestions
Murungai Keerai Rasam is incredibly versatile. It’s traditionally served hot with Steamed Rice, a side of Carrot Poriyal, and a dollop of ghee for a complete, comforting South Indian meal. You can also enjoy it as a light and healthy soup on its own, perhaps with a side of crispy papad or vathal. For an added nutritional boost, consider pairing it with a simple sauted vegetable side dish or a sprinkle of fresh coriander leaves as a garnish.
Chef’s Tips & Variations
- Freshness is Key: Always use fresh, tender drumstick leaves for the best flavor and texture. Avoid overly mature or yellowish leaves.
- Don’t Overcook Moringa: Cook the drumstick leaves just until they wilt. Overcooking can make them lose their vibrant color and some nutrients.
- Adjust Spice Levels: Feel free to increase or decrease the amount of black pepper powder and rasam powder according to your preference for heat.
- Tamarind Extract: If using tamarind pulp instead of ready-made tamarind water, soak a lemon-sized ball of tamarind in warm water for 15 minutes, then squeeze and strain to get about 1 cup of extract.
- Add Tomatoes: For an extra layer of tang and richness, you can add 1/2 a chopped tomato to the tamarind water and boil it until soft before adding the dal.
- Dal Variations: While Toor Dal is traditional, you can experiment with a small amount of Moong Dal (split yellow lentils) for a slightly different texture and flavor profile.