Drumstick Spinach Juice

Step 1: To begin making Murungai Keerai Rasam Recipe wash the tur dal and pressure cook the dal along with some water for 3 whistles and turn off the flame

Step 2: Now allow the pressure to release naturally

Step 3: Open the lid of the pressure cooker and mash it

Step 4: Place a pan on a medium flame and add the drumstick leaves into it along with two tablespoons of water

Step 5: Cover it with a lid and cook until the leaves wilt

Step 6: Turn off the flame and set aside

Step 7: In a heavy bottomed pan, add the tamarind water and let it boil until the raw smell of tamarind goes away

Step 8: Add the cooked tur dal and stir well

Step 9: Add in the cooked drumstick leaves

Step 10: Reduce the flame and let it simmer for 2 minutes

Step 11: Now add salt, asafoetida, rasam powder, cumin powder and pepper powder and mix well

Step 12: Once the rasam comes to a boil and starts frothing, turn of the flame

Step 13: In a tadka pan, add a teaspoon of oil and wait for it to heat

Step 14: Add in the mustard seeds, cumin seeds and let it crackle

Step 15: Once they have crackled add the curry leaves and garlic and  turn off the flame

Step 16: Add this tempering to the rasam and mix well

Step 17: Serve Murungai Keerai Rasam Recipe along with Steamed Rice, Carrot Poriyal and a dollop of Ghee