Murungai Keerai Soup

Moringa Leaves Soup

Serves: 4

Murungai, the drumstick, was ever more famous than its leaves. That was once upon a time. Now it is the turn of the murungai/ moringa leaves to hold sway. 

The murungai/ moringa leaves are now a vast export material; the world has awakened to this superfood. As it contains a plethora of nutrients, powdered leaves of mornings/murungai are available in stores now.  

But these greens of the drumstick tree have always been a part of the local diet in Tamilnadu. And there are quite a lot of exciting recipes. Yet, since the leaves are tough, only tender ones are typically chosen.

Today‘s recipe, though, doesn't call for tender drumstick leaves because we will be consuming them in soup form. And it is cooked with absolutely no salt and tastes as good as mutton soup. 

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Ingredients 

• Moringa leaves: 250 gm with the stem

• Onion-1 or 5 to 6 small onions

• Tomato- 2

• Garlic- 5 to 6 pieces

• Coriander seeds- 2 tbsp

• Pepper- 1 tsp

Preparation 

1. Separate the drumstick leaves along with their stems. There's no need to remove the leaves individually. Wash it in water. 

2. Cut the tomatoes and onions into big cubes and wash the garlic with its jackets.

3. In a cooker take about 6 cups of water. Add in all the ingredients into it and cook for 2 to 3 whistles. 

4. Open the cooker and mash all the ingredients using a hand masher. Strain the entire soup into a vessel, and the clear soup is good to serve. 

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Tips

Use the green stems that can be cut. And cut them as it suits you. 

Don't add any salt, turmeric or lime. It is tasty without them.