Murungakeerai Rasam / Drumstick Leaves Soup | Rasam Recipes

I never fail to pick up the fresh bunch of greens whenever I spot them. Apart from the big bag of spinach from Costco in my fridge, my freezer always would have a packet of frozen methi leaves. In my last week's trip to the farmer's market I picked up this super fresh bunch of drumstick leaves / Murunga keerai, planning to make Murungakeerai Adai, DH's favorite. With the other half of the bunch I made these super fragrant Murunga keerai Rasam.

Ingredients:

Drumstick leaves / Murungakeerai - 2 cups

Toor dhal - a fistful

Tomato - 1 small

Tamarind - size of half a lime

Rasam powder - 1 tsp or as needed

Coconut milk - 2 tbsp (optional)

Salt - to taste

Tempering:

Oil - 1 tsp

Mustard seeds - 1/2 tsp 

Red chilli - 1

Method:

Soak tamarind in water and extract juice. Wash and pressure cook toor dhal with 1 cup of water for 3 whistles. Meanwhile in a large saucepan, cook the drumstick leaves with 1 cup of water until it is soft. Add the tamarind juice with 1 cup of water and allow to boil for 3 minutes. Add rasam powder, salt and the mashed dhal with the water. Allow to heat up for a couple of minutes. Check for salt and add coconut milk. Remove from heat and transfer rasam to the serving bowl. Heat oil and splutter the mustard seeds and red chilli. Pour over the rasam and serve hot with steamed rice or just bowl it for a warm soup.