Wednesday, 1 April 2015

Drumstick Mild Soup (Murungakai Soup)

Drumstick vegetable is high in vitamin C, and a good source of potassium, magnesium, dietary fiber and calcium. Because it has abundant fiber, the cooked pulp when blended to a smooth paste will have similar texture of collagen. So, it's important to dilute more water when making soup with this type of vegetable. At home, we prefer to slurp the thick, jelly sort of soup as it is so comforting during the cold or rainy season. You can find this vegetable in Indian store or market. Instant energy can be gained through this soup.


Drumstick soup

Drumstick


Ingredients :

Drumstick or murungakai (flesh) : 1 1/4 cup
Drumstick boiled water plus extra water : 3 cups
Green chillies : 1- 2 
Big ripe tomatoes : 2 
Cinnamon : 1 stick
Star anise : 1
Cloves : 5
Fennel seeds : 1/2 tsp 
Whole black peppercorns: 1 tsp
Turmeric powder : 1/4 tsp 
Asofetida : a pinch
Salt :  as needed 
Coriander leaves : for garnishing



Method :

1.Boil the chopped and washed drumsticks of 3 inches in water. After, the outer part is slightly soft, you may scope its flesh out. Grind the flesh with little water to a smooth paste. Do not discard the water as it will be the flavorful stock for our soup.

2. In a heated pan, pour two teaspoons of oil, start tempering the cinnamon, whole black pepper, cloves, star anise and fennel seeds until light brown and immediately add green chillies, asofetida and diced tomatoes with some salt. Fry the tomatoes until mashed.

3. Now, add drumstick paste, its water and more water depending on the consistency that you prefer. Followed by turmeric powder. By the time you add the drumstick paste, soup will become thick like jelly but not to worry you can add more water or reduce the amount of that paste. That paste is full of nutrient for your body.

4. Serve hot as it is.



-Abby

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