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Murungai Keerai Soup / Drumstick leaves soup

Murungai Keerai Soup/Drumstick leaves soup

They are rich in Vitamin A important for eye health, Vitamin C boosts immunity, and several B vitamins.
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Total Time 30 minutes
Servings: 4
Course: Appetizer
Cuisine: Indian
Ingredients Method Notes

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

Method
 

  1. 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.
    Murungai Keerai Soup / Drumstick leaves soup

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.