Nowadays drumstick pods (murungakkai) are being grown abundantly in my mother’s garden, and she used to keep sending me a batch of these pods every now & then.
But it has been boring to see these drumsticks in our sambar, kuzhambu, kootu & poriyal on our plates every day. Nevertheless I do not have the heart to waste these amazing fruits of a “miracle” tree considering their nutritive values and health benefits. So I find this soup as a distinctive alternate recipe using drumsticks.
Before moving on to the recipe lets look into the health benefits of drumstick pods (murungakkai).
Health Benefits of drumstick pods: These pods of Moringa tree are good sources of calcium, iron, magnesium, phosphorous, potassium, vitamin C & vitamin A. Cooked pods contain more vitamin C than oranges, more potassium than bananas, and more magnesium than boiled eggs; you may click here to find its nutritive values.
Ayurvedic properties of drumsticks:
- Taste (Rasa): Pungent (katu) & bitter (tikta)
- Qualities (Guna): Light to digest (laghu), alkaline (kshara)
- Potency (Veerya): Hot (Ushna)
- Action (Karma): Balances Kapha & vata
- Benefits: Improves digestion (deepana), reduces bloating (gulma), improves eyesight (chakshushya), acts as anti-inflammatory (shvayathu), good for heart health (hrudaya), increases sperm count (shukrala), decreases fat deposit & obesity risk (meda), treats spleen related diseases (pleeha)
Now the recipe for murungakkai soup:
Yields : 1 Litre
Time Taken: 30 min
- Drumstick pods (murungaikai)- 15 Nos. (approx. 3″ each)
- Green gram lentils (moong dal/ paasi paruppu) – ¼ cup (50 g)
- Turmeric powder – ½ tsp
- Shallots (sambar vengayam) – 6 Nos.
- Garlic – 5 pods
- Ginger – 1″ piece
- Tomato – 1 No. (small)
- Salt – ¾ tsp
- Roasted cumin seed powder – for garnishing & also for flavor
- Wash lentils and add into a bowl along with shallots, ginger, garlic, tomato and turmeric powder.
- Pour water (150 ml) into the bowl and pressure cook lentils (simmer for 10 min. when it reaches high pressure).
- Meanwhile steam drumstick pods for 5 min.
- When drumstick seeds are cooked soft, separate the seeds and keep aside.
- Scrape out the flesh using a spoon and discard the fibre.
- Blend cooked lentil mixture & drumstick flesh together in a mixer.
- Heat a sauce pan in medium flame after pouring this mixture into it.
- Pour enough water to get the required consistency and bring it to a boil.
- Add salt, stir well and remove from heat.
- Garnish with drumstick seeds and roasted cumin seeds powder.
- Serve warm with any bread, or roasted papad, etc.
Tips & tweaks:
- As roasted cumin seeds & lentils compliment each other I have not used any other spice; however you may add any spice of your choice or garam masala powder for flavor.
- I don’t feel like adding pepper powder as I used ginger in here.
- If you like to add fresh cream or milk in this soup, you may have to reduce lentils by half else it will make you feel heavy.
- I recommend you to add a scoop of creamy curd (yogurt) or few drops of lemon juice before serving.
- Drumstick soup tastes delicious when served with deep fried tapioca papads.