"Harness the power of nature with this age-old recipe for Mudakathan keerai soup, blending the goodness of fresh leaves with aromatic spices for a truly authentic and nourishing culinary experience. Indulge in the vibrant flavors of Mudakathan keerai soup, a cherished recipe that combines the richness of tradition with the healthful properties of this remarkable leafy green."
Clean the Mudakathan keerai leaves thoroughly, remove any tough stems, and wash them in cold water. Chop the leaves finely and set them aside.
Take a mortar and pestle and wipe it with a clean cloth. Add a teaspoon of black peppercorns and cumin seeds each and crush them coarsely. Then drop in the measured quantities of shallots and garlic one after another and pound them well. Finally, drop in a piece of fresh raw ginger and thump altogether. Take out the coarse spice mixture and place it in a small cup aside.
Heat a saucepan and pour in two cups of water and when it starts to boil, strew in the mudakathan keerai and follow it up with some chopped tomatoes.
Add a pinch of rock salt and asafoetida and lower the flame.
After five minutes, plop in the crushed spice mixture with a nice stir. let it continue to boil in low flame for a few minutes.
When the leaves and well cooked and done, turn off the flame and gently take the saucepan from the stove.
Filter the soup using a strainer or a tea filter to get a clear mudakathan soup.
Add some salt and pepper and serve instantly while it is still hot.