A rich and highly nutritious soup made with the miracle leaves that holds a lot of benefits spruced up with nourishing coconut milk...
To make murungai keerai soup recipe, Clean and wash the drumstick leaves and drop them in a wok along with the measured quantities of shallots and crushed garlic.
Tip in some salt and pour a cup of water and pop the lid on.
Let it boil for ten minutes approximately in medium flame.
After a while, just open the lid and stir in and see to it that the leaves are being cooked up well.
Transfer the boiled drumstick leaves to a vessel and heat the wok again.
Tip in a teaspoon of ghee and when it is heated, just toss over some fennel seeds.
When it splutters, add an inch of cinnamon along with two cloves and stir well.
Immediately drop in the boiled drumstick leaves along with the water.
Add in the required salt and let it boil for two to three minutes approximately in medium flame.
Now, pour in two cups of coconut milk and lower the flame and let it continue to boil.
When it turns aromatic, just sprinkle in some pepper powder and turn off the stove.
Transfer it to a serving bowl and serve hot on a winter evening.
Serving Size 100 g
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.