How To Make Murungai Keerai Soup?
Murungai Keerai Soup- A nutritious soup with the goodness of drumstick leaves and coconut milk. GF. Vegan. Paleo
Murungai Keerai Soup is not what you might have expected in Summer. After all, the title reads soup, doesnt it ? Well, there is a good reason why i chose to share this murungai keerai soup recipe now. This soup is more a medicine than a soup in a very general sense. The ingredients that go into the making of this soup have a specific nutritive value and healing properties which will help us during the hot summers. The authentic version of this murungai keerai soup involves adding freshly extracted coconut milk. But i used packaged coconut milk that is easily available here in Singapore. Coconut milk is the true essence of this soup. Apart from imparting a delicate flavor, it also cools down our bodies and heals stomach and mouth ulcers.
The murungai keerai used in this soup is rich in iron and helps one to relax. Shallots in general are eaten with porridges during summer for a cooling effect. This soup is tempered using sesame oil or nalla ennai for added nutrition. And finally the cumin and pepper corns aid in digestion which makes this soup a wholesome dish that is totally appropriate for Summer. And the good news is if you have the leaves picked and sorted, then this soup takes just 15 mins to put together.
Recipe For Murungai Keerai Soup
- Murungai keerai/ Drumstick leaves 1 c tightly packed ( after cleaning and picking)
- Shallots 4 peeled and minced
- Garlic cloves 2 crushed lightly
- Tomato 1 small chopped finely
- Green chili 1
- Cumin seeds 1 tsp
- Pepper corns 10 crushed
- Thin coconut milk 1 c
- Turmeric powder ½ tsp
- Salt to taste
- Sesame Oil/ Nalla Ennai 1 tbsp
- Heat a pan with the sesame oil.
- Add the shallots, green chili and garlic and fry till light brown.
- Tip in the tomatoes and turmeric next and fry till tomatoes turn mushy.
- Add the drumstick leaves and fry till wilted.
- Now, add salt and ½ c of water and mix well.
- To this add the thin coconut milk and simmer on low heat for about 3 mins.
- Once done, sprinkle the cumin and pepper and mix well
- Keep covered for 5 mins.
- Once done, serve hot.