Murungaikkai soup (Drumstick)

No of portion: 4

Approximate Duration: 15 mins

Cuisine: South Indian.

INGREDIENTS QUANTITY
Drumstick 3 nos
Split moong dhal ½ cup
Yellow butter 2 tbsp.
Whole Garam Masala (cinnamon, cardamom ,clove, bay leaf) Each 2no
Saunf ½ tsp
Crushed Pepper corn 1tbsp
Crushed cumin seeds 1 tsp
Asafoedita Pinch
Green chilly 3nos
Onion 1 no
Tomato 1 ½ no
Curry leaves 2sprig
Coriander leaves For garnish
Turmeric powder ½ tsp.
Salt To taste
Ajinomoto 1tsp
Water As required

cooking procedure

Step 1: Clean and cut the drumstick into 2 pieces then keep it aside.

Step 2: Heat butter in a pressure cooker add whole garam masala, saunf let it pop. Then add crushed pepper & cumin then green chili, curry leaves, coriander leaves and onion sauté for a minute.

Step 3: Add dhal and drumstick sauté on slow flame then add tomato sauté well.

Step 4: Add turmeric powder, salt and Ajinomoto stir well then add water as required, once water start to boil close the lid allow 2 to 3whistle then turn off the flame.

Step 5: When the pressure will released the open the lid pick the drumstick, once the drum stick pieces are cold, break it open and with the help of a spoon take the pulp out and keep it aside.

Step 6: Now strain the extract which is remaining in pressure cooker.

Step 7: Add the pulp into the extract and boil it few minutes.

Step 8: Finally garnish with chopped coriander leaves and pepper powder (if spiciness required) then serve hot.

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