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Murungai Keerai Soup

  • Duration:
  • Serves: people

Authenticity Slice

A traditional murungai keerai soup is strong in flavour. Make sure to add freshly crushed peppercorns to give it that spicy kick, and use only the leaves to make the soup.

Trivia Tadka

Drumstick (murungai) and its leaves (keerai) are a part of everyday Tamil cooking. Drumstick can claim the number one position, among all vegetables that are used for sambar, for adding flavour. One can smell the drumstick sambar from a mile away. Murungai is also known as the “miracle tree” for the various health benefits it offers, in fact, it was called the “in-house doctor’ in ancient Tamil literature as it grew in almost everybody’s backyard.


  • Garlic (lehsun) pods (4-5)
  • Onion (chopped) (4-5)
  • Drumstick (murungai/saijan ki phalli) leaves (1 cup)
  • Tomato (chopped) (1)
  • Water (3 cups)
  • Pepper (kali mirch) (1 tsp)
  • Cumin seeds (jeera) (1 tsp)
  • Coriander (dhaniya) (1 tsp)
  • Salt (to taste)


  • Pressure cook all the ingredients with water up to 3 whistles.
  • Switch off the heat and allow it to cool.
  • Once cooled, strain and collect the water in a vessel.
  • Grind the residue to a smooth paste and then add it to the collected water.
  • Boil it for 5–7 mins along with a pinch of salt.
  • Your spicy murungai keerai soup is ready to be served!

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