Drumstick (Murungaikaai) Soup

Recipe Source

Dietician Ambika Sekar


Ingredients

Drumstick - 1 (cut into 1-1/2 inch pieces)

Pepper - 1/2 tsp

Cumin Seeds - 1/2 tsp

Tomato - 1 (cut into 4 pieces)

Onion - 1 (cut into 4 pieces)

Garlic - 2

Roasted Barley - 1/2 tbsp

Turmeric Powder - 1/4 tsp

Salt - 1/2 tsp

Scraped Coconut - 1 tbsp

Water - 1 to 2 cups

Procedure

In a large bowl, add all the above ingredients and cook in pressure cooker for 5 minutes or 1 whistle.

When the pressure from the cooker is completely released, remove the bowl from the cooker and strain the contents in a colander.

Allow to cool.

Remove the drumsticks to a separate plate and scrape the pulp and discard the peel.

In a mixer jar or blender, grind together the scraped drumstick pulp and other strained ingredients to a smooth paste adding enough vegetable stock drained out of the strainer.

Add more water if necessary.

Strain the soup through the colander once again and bring it to a boil.

Serve hot.

Notes:

Instead of scraped coconut and water, you can substitute with 1/2 cup milk.

This soup helps avoiding anemia and calcium deficiency.