Murungai Keerai Soup/Drumstick leaves soup
They are rich in Vitamin A important for eye health, Vitamin C boosts immunity, and several B vitamins.
Ingredients
- Murungai keerai/Drumstick leaves - 2 handful (leaves alone)
Small onions - one hand full
Garlic cloves - 4-5
Needed salt
Minced ginger - a pinch
Ghee - a tsp(optional)
Water for soup - 3-4 cups(as per need)
Lemon juice - 1-2 tsp
To roast & grind:
Jeeragam/Jeera - 1 tsp
Dry coriander/kothamalli Vidhai - 1 tsp
Pepper/milagu - 2 tsp
Instructions
- Wash two handful of cleaned drumstick leaves, drain & keep.2.Then dry roast cumin, coriander seeds & pepper in a kadai when it pops take out grind it coarsely.3.Now add washed leaves to the kadai then some small onion, garlic,ginger & saute.4.Add needed salt for the soup add some ghee & saute with needed water.5.Let it cook when cooked add to the mixer jar.6.Grind to a paste filter it nicely now add the ground powder mix well bring to boil.7.Let it boil for 5 minutes switch off add lemon juice & serve hot.
Notes
- Choose young, tender leaves for a smoother texture and more delicate flavor. Older leaves might be tougher and more bitter.
- Dry roasting the cumin, coriander, and pepper enhances their flavors and adds depth to the soup. Roasting them on low heat ensures you don’t burn them while extracting maximum flavor.
- To make a thinner, broth-like soup, simply adjust the amount of water you add.