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murungai keerai soup served hot with pepper, cumin and garlic light home style soup

Murungai Keerai Soup for Immunity & Digestion

A light, peppery murungai keerai soup made without dal or tomato. This simple home-style soup is comforting during winter and gentle on digestion, perfect to enjoy as a soup or with plain rice.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2
Course: healthyrecipes, lunch, Soup
Cuisine: southindian
Ingredients Equipment Method Notes

Ingredients
  

  • 100 gms Murungai keerai drumstick leaves – 100 g
  • 1 tbsp Cumin seeds for grinding
  • 1 tbsp Black pepper for grinding
  • 8 pods Garlic pods
  • 1 tbsp Oil
  • 1/4 tbsp Cumin seeds for tempering
  • 1 nos Onion sliced
  • 2 nos Dry red chilli broken
  • 1 cup Water
  • Salt – as needed

Equipment

  • 1 pan

Method
 

  1. Using a mortar and pestle, coarsely crush cumin seeds, black pepper, and garlic. Keep aside.
  2. Heat oil in a pan and add cumin seeds.
  3. Add sliced onion and broken dry red chillies. Saute until the onion turns translucent and the raw smell disappears.
  4. Add cleaned murungai keerai leaves and saute for about 5 minutes until the leaves are cooked and wilted.
  5. Pour in 1 cup of water and add the coarsely crushed spice mixture along with salt.
  6. Bring the soup to a rolling boil and simmer briefly.
  7. Switch off the heat and serve hot.

Notes

  • This soup is made without dal or tomato, keeping it light and easy to digest.
  • Adjust pepper quantity if making for kids.
  • Can be served as a soup or mixed with plain rice like a rasam-style broth.