Murungakkai in local dialect, this vegetable is from the Moringa tree. During summer we can find this vegetable in abundance across India. Southindian communities prepare various curries, pickles and fritters using the vegetable and leaves. Murungakkai is know for it healing properties consuming it in soup form will help relives headaches, sinus, colds, cough and backaches.
300 Grams Murungakkai / Moriga / Drum Stick
1 Inch Ginger and 8 Cloves Garlic Crushed
2 Inch Sticks Cinnamon
4 Cloves
3 Pods Cardamom
1 Staranise
1/4 Tsp Fennel Seeds
2 Tbsp Coriander Seeds
1 Tsp Peppercorns Crushed
2 Green Chilies Slit
8 Sprigs Each Mint, Coriander and Curry Leaves
2 Bay Leaves
2 Green Whole Chilies
1 Tsp Tasting Salt
1/4 Tsp Pepper Powder
Peel, wash and crush the ginger and garlic.
Crush pepper corns.
Wash and finely chop mint, coriander and curry leaves.
Peel, wash and slice 1/2 onion.
Chop drumkstick into two inch long stick, while chopping remove the hard fiber and add the moringa to the water. Wash twice .
Method:
On medium flame boil three cups water. Once the water starts to boil add chopped moringa followed by half the amount of coriander, mint, curryleaves, bay leaves, staranise, cinnamon, coriander seeds, fennel seeds, cardamom, crushed pepper, crushed ginger and garlic, slit green chilies and onion, cover cook till moringa is tender.
Once the moringa has cooked remove from flame allow to cool. Once the moringa has cooled completely reserve only the cooked moringa on a plate, using a spoon scrape and scoop the flesh and reserve.
Strain the soup and add it back to the pot. In a mixer jar add the scooped moringa flesh, two chilies, reserved coriander, mint and curry leaves and grind to form a smooth paste.
Add the ground paste to the soup and mix well. Place the soup back on medium flame, add tasting salt, salt as per taste, and pepper powder stir till well combined and boil.
Pour the prepared moringa soup in a serving bowl or glass and serve hot...Enjoy!
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