Murungai Keerai Rasam

Moringa Oleifera : The Miracle Tree  is found through out India its really famous in southern India we prepare lot of recipes using drumstick & leafs. this rasam recipe is good for gastric & diabetic patients and kids over all its really good for everybody its packed with vitamin A & C its also packed with iron. murrungai keerai rasam is my favorite. there are few favorite recipes using these greens which i will be blogging very soon...:)

Click Here to view tomato rasam recipe.

2 Large Ripe Tomatoes
1 Tbsp Tamarind Paste (if your using whole tamarind take a small lime size ball of tamarind)
4 Garlic Pods
1 Cup Murungai keerai (its very important to wash the greens thoroughly we normally wash the green thrice)
Fist Full Coriander leafs and stems
2 Sprigs Curry leafs
1/4 Tsp Cooking Soda
1 Tbsp Rasam Powder Click Here for rasam podi recipe
1 Tbsp Oil
Salt as per taste
For Tempering:
1/4 Tsp Mustard Seeds
1/4 Tsp Cumin Seeds
2 Dry Red Chilies
1 Pinch Asafoetida

1st Step:

  • In a heavy bottom pan or wok boil 1 cup water add cooking soda and the greens allow the green to cook thoroughly and reserve in a bowl.

2nd Step:
  • Boil another cup of water in the same wok and add the tomatoes to cook till well done.
  • Once the tomatoes have cooked to a mushy consistency remove from flame add the tamarind paste and extract the pulp from the tomato.
  • Add salt mix well and check for sour content.
3rd Step:
  • Add the cooked greens to the tomato puree along with the garlic, coriander and curry leafs.
  • Bring to a rapid boil and add the rasam podi mix and allow to boil once and remove from flame.
4th Step:
  • Heat a fry pan with 1 tbsp oil  add mustard and cumin seeds allow to splutter.
  • Add dried red chilies and asafoetida and temper the rasam. serve hot with rice and Enjoy...:) 

Video Recipe in English...Enjoy....:)


    VIDYARTHI BHAVAN located in Gandhi Bazaar Main Rd., Gandhi Bazar Road, Basavanagudi Bengaluru, Karnataka is famous for crispy masala dosa and coffee the hotel is located in very busy street of gandhi bazaar at first we were unable to locate the hotel the street flower vendors had blocked the entire path we could not even see the name board but i did not regret a bit the flowers were so inviting it was was like the hotel had a grand entrance love it...:)

    The hotel is there since 1943 for past 4 generations nothing much has changed its always filled with crowd you will have to find a seat and take it...

    There are numerous celebrities, politicians and great poets who have constantly visited vidyarthi bhavan just to savor masala dosa and coffee its very well recognized and must visit @ Bangalore dont miss it...
    I had no plans or clue that my dad will all of a sudden take me to this place really surprised when he took me there i loved it and enjoyed every bit of suspense and to my luck i carried my cam and captured every bit...the place was packed when we were there but every one were so friendly the mixed crowd of young and old were so nice...♥

    The ambiance is very cool with pencil sketches of all the politician and  celebrities on the wall who have visited till ever its bit cramped but we will have to let go of certain comforts to savor the best...:)

    Rates are reasonable and the place is clean and well maintained... 
    Dad ordered for masala dosa, kesari bath and coffee we loved every bit...♥♥♥ 

    Do visit vidyarthi bhavan if your in the area...No one has given sponsorship for me to do a review on VIDYARTHI BHAVAN its on my own interest and will...thank you for visiting my post...:)

    Mutton Liver Fry/Eeral Varal (South Indian Style)

    This recipe can be altered and served in 2 different variations when we combine the masala with the liver it can be reduced a bit and served as a gravy or allow the moisture content to dry out totally and serve as dry fry. At home we like it semi dry...

    1/2 kilo Goat Liver (I've washed the liver twice and then cut into cubes)

    (try to purchase fresh liver for this recipe if your purchasing liver from super market check at the packaging date if its a day old its still stale tends to be bit on the rubbery side once cooked.)

    1/4 Tsp Chilly Powder
    1/4 Tsp Turmeric Powder
    1 Tbsp Ginger Garlic Paste
    1 Large Onion (finely chopped)
    5-6 Pods Garlic Crushed
    3 Cloves
    3 Pods Cardamom
    1 Inch Stick Cinnamon
    1 1/2 Tbsp Coriander Powder
    3 Tbsp Oil
    1 Tsp Ghee
    Salt to taste.

    Masala Paste:
    1 Tbsp Onion
    1 Tbsp Coconut
    1 Inch Ginger
    10 Pods Garlic
    6 Green Chilies
    1/2 Tbsp Black Pepper Corns
    1/4 Tsp Fennel Seeds
    2 Cloves
    2 Cardamom
    1 Inch Cinnamon

    First Step:

    • To Prepare masala paste heat a fry pan with 2 tsp oil add onion and pepper corns fry a bit then add all the ingredients ginger, garlic, fennel, cardamom, cinnamon , cloves and chilies fry all the ingredients to light pink in color remove from flame and allow to cool before adding to a mixer jar.
    • Grind the fried ingredients to a smooth paste.
    Second Step:
    • Heat a pressure cooker with1 tbsp oil add the ginger garlic paste, turmeric powder and chilly powder fry a bit add the liver and fry add 2 cups of water and 1/4 tsp salt and bring to a boil.
    • Cover and allow the liver to cook for 4 to 5 whistles till well done.
    Its best to cook the liver prior this not only saves time but also helps to eliminate any funny smell.

    Third Step:
    • Heat a heavy bottom pan or kadai add 1 tbsp oil and 1tbsp ghee add  the cinnamon, cardamom and cloves to the hot oil and fry add the crushed garlic a fry till light pink.
    • Add the onion and coriander powderto the garlic and fry till transparent.
    • Add the prepared masala paste to the onion and fry a bit add the cooked liver check for salt and add salt if needed stir and cover.
    • Allow the moisture content to reduce keep stirring till the oil separates to the sides squeeze in 1/2 lime juice and garnish with coriander and mint...serve hot with rice...Enjoy..:)

    Demo Video in English do watch ...Enjoy...:)

    Cabbage/Kosu Kootu

    I received so many mails requesting me to prepare cabbage kootu past couple months i have received about 20 different mails right from europe to dubai  finally posting moms version of cabbage kootu and also dedicating this recipe to babu from europe sheikh from cannada leela & kumar from south africa shakthi velu from dubai surabhi gupta from usa and imran, joshi, krithika & abhi from India thank you for following my videos and blogs regularly wishing you all the best of luck...♥♥♥
    250 Grams Cabbage/kosu (finely chopped)
    1 Large Onion (finely chopped)
    3-4 Green Chilies
    2 Sprigs Curry Leafs (finely chopped)
    1 Coffee Cup Channa Dhal/Split Chickpea 
    1 1/2 Tbsp Coriander Powder
    1/4 Tsp Chilly Powder
    1/4 Tsp Turmeric Powder
    1/3 Cup Fresh Grated Coconut
    Salt as per taste

    For the seasoning:
    2 Dried Red Chilies
    1 Tsp Cumin
    1/4 Tsp Mustard Seeds
    1 Tsp Split Black Gram 
    2 Sprigs Curry leafs
    1/4 Tsp Asafoetida
    2 Tbsp Oil or Ghee

    • Wash the dhal twice or thrice add to a pressure cooker add 1/4 tsp turmeric and 3 cups water and pressure cook for 3 to 4 whistles until well done.
    • Reserve the cooked dhal water to cook the vegetable.
    • In a heavy bottom pot or wok add the cabbage, onion, curryleafs and chillies. 
    • Add the chilly powder, turmeric powder and coriander powder to the cabbage. add salt as per taste
    • Add the dhal water and extra water to cook the vegetable cover and place the vegetable on medium flame allow the vegetable to cook till well done.
    • In 10 to 15 minutes the vegetable should be done add the cooked dhal coconut and water if needed add salt if needed bring to a boil and remove from flame.
    • Heat a fry pan add oil or ghee add all the ingredients shown in the seasoning fry a bit add to the kootu and serve hot with steamed rice...Enjoy...:)

    Demo video in English..:)

    Before chopping the cabbage make sure to rinse twice in salt water this will eliminate all the pesticides eat cabbage atleast twice or thrice in a week its packed with Vitamin C prepare cabbage wraps its really healthy and good for health.

    Cauliflower Milagu Chukka

    This Cauliflower milagu (pepper) chukka was served to me at a seminar during lunch i loved it so much with south Indian meal very nice side dish for simple rasam rice its peppery. give it a try you can serve just fried or with the masala its upto you. pepper can be altered as per your taste. click on the  Link read and watch my demo video how to clean cauliflower.
    250 Grams Cauliflower
    1 Medium Onion (finely chopped)
    1 Large Capsicum (finely chopped)
    5-6 Pods Garlic (thinly sliced)
    1/4 Tsp Ginger Garlic Paste
    3 to 4 Green Chilies
    1 Sprig Curry Leafs
    1 Tbsp Crush Pepper Corns (I've used a mortar and pestle to crush the peppercorns) 
    1/4 Tsp Ajinomoto (taste maker / MSG) (optional)
    2 Tbsp Oil + for frying 
    Salt to taste

    For the batter:
    4 Tbsp All purpose flour/Maida
    2 Tbsp Rice Flour
    3 Tbsp Corn Flour

    • For this recipe we need only the florets with little bit of steam click here follow the direction and clean the cauliflower before preparing the recipe.
    • Once the cauliflower is cleaned pat dry and set aside.

    • Add ginger garlic paste, 1/2 tsp pepper,pinch of ajinomoto, salt to the maida,rice and corn flour add water mix well and prepare a thick batter.
    • Heat oil in a wok for frying add the florets to the batter coat the cauliflower separate and drop each floret in the hot oil.
    • Allow the florets to fry on medium flame till it turns to light golden.
    • Drain the oil and reserve in a bowl.
    • Heat 2 tbsp oil in a pan or wok add the thinly sliced garlic fry a bit add curry leafs. add onion and chilies fry till the onion turns transparent.
    • Once the turns transparent add capsicum and salt fry a bit add 2 to 3 tsp water and allow the capsicum to cook the water added should dry out before adding the fried cauliflower.
    • Add the fried cauliflower 1/2 tsp pepper and a pinch of ajinomoto to the cooked capsicum add salt if needed fry a bit garnish with coriander and lime juice serve hot as side dish for any south Indian meals..Enjoy..:)

    Recipe Demo Video in English...Enjoy...:)
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