Mudakathan Keerai dosai – Balloon Vine leaves dosa Recipe

Mudakathan keerai in Tamil / Balloon vine leaves in English/ Harivay Soppu in Kannada/ Buddakakara in Telugu/ Gubbaara bel in Hindi is a super healthy and tasty greens that is widely used in the treatment of Arthritis (mudakku vatham in Tamil) for strengthening bones. It is also used to cure ear pain, cough and cold. It acts as a mild laxative and helps to relieve constipation and gas trouble.

Recently when I visited my MIL, she gave me a bunch of homegrown Mudakathan leaves from our backyard. Usually we make THIS DOSA with Mudakathan leaves. This time, I tried an instant Mudakathan keerai dosa with leftover idli dosa batter.

I referred some recipes from You tube and tried it. Though it had a mild bitter taste, I liked the dosa very much as it can be prepared instantly. We usually make raw garlic chutney / Poondu molaapdi as side dish for this Mudakathan dosai. I had it with coconut chutney this time and its also a good side dish I feel.

Friends, do try this Instant Mudakathan dosa / Balloon vine leaves dosa with leftover idli, dosa batter. I am sure you will love it like me.

 

Mudakathan keerai dosai / Balloon vine leaves dosa

Mudakathan keerai dosai / Balloon vine leaves dosa - Instant version using leftover idli, dosa batter.

 

Cuisine: Indian

Category: Main course

Serves: 5

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Leftover idli, dosa batter - 2 cups Mudakathan keerai / Balloon vine leaves - 1 cup (tightly packed) Small onion - 7 Garlic - 4 cloves Ginger -1/2 inch piece Pepper corns - 1/2 tsp Cumin seeds - 1 tsp Salt and water - as needed Cooking oil – 1 tbsp Sesame oil - to drizzle over dosa

HOW TO MAKE MUDAKATHAN DOSAI

1. Remove the stem and wash the mudakathan keerai / Balloon vine leaves thrice and set aside.
2. Heat oil and saute small onion, ginger, garlic, pepper corns and cumin seeds.
3. Switch off the flame and add the washed keerai. Saute for a minute.
4. Remove and grind to a smooth paste. Add to idli, dosa batter. Mix well.
5. Check for consistency and add little water if needed. Heat dosa tawa.
6. Spread thin or thick dosa, drizzle oil, flip and cook both sides.
7. Remove and serve hot with chutney !

METHOD - STEP BY STEP PICTURES

Take the Balloon vine leaves. Remove the stem and wash the keerai thrice to remove debris. Set aside. Heat oil and saute small onion, cumin seeds, pepper corns, garlic and ginger. Saute till onion becomes transparent. Switch off the flame. Add the washed mudakathan keerai after switching off the flame and saute in the heat of kadai.  Flame should be off. Keerai shrinks in quantity. Remove and cool down. Grind to a smooth paste adding little water. Add to the leftover idli dosa batter and check the consistency. Add salt and water if needed. Heat a dosa tawa. Pour and Spread 1 ladleful of batter. Make it thin or thick as you like. Drizzle oil and cook in low to medium flame. Flip the other side and cook till done. Remove and serve hot with coconut chutney or garlic chutney. Enjoy !

Note

This dosa has mild bitter taste and raw flavor as its an instant version. So please don’t skip onion and other ingredients mentioned here.

Try this healthy, tasty Mudakathan keerai dosa and enjoy with coconut chutney or onion chutney !!

 

 

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Amla Jam – Gooseberry Jam Recipe With Jaggery - Amla Chunda Recipe

Amla / Gooseberry is a power house of Vitamins and minerals. Recently I am trying to include amla in our diet regularly. As I am bored of making Nellikai thayir pachadi, Nellikai thogayal and pickle, I wanted to try some other interesting recipes with it. I googled for some recipes and tried this Amla jam also known as Amla chunda in Hindi along with Amla candy adding jaggery. I will blog amla candy next.

This Amla murabba is a super healthy and tasty recipe with the blend of spices like cinnamon,  cardamom and fennel seeds. It smells and tastes so good with sweet, spicy and sour taste. Tastes good with curd rice, roti/ chapathi, poori and even with bread.

Friends, do try this easy and yummy Amla jam recipe. You will love it for sure. You can make and store in a refrigerator for months. Lets see how to make Gooseberry jam recipe with step by step pictures.

Amla murabba / Amla Jam recipe

Amla murabba / Amla Jam recipe - Gooseberry jam recipe for rice, roti and bread.

 

Cuisine: Indian

Category: Condiments

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Amla / Big gooseberry - 12 Powdered Jaggery - 3/4 cup Red chilli powder - 1/2 tsp Salt - as needed Fennel seeds - 1 tsp Cinnamon - 1 inch Cardamom - 2 Ghee - 2 tbsp

HOW TO MAKE AMLA JAM

1. Wash the Gooseberry and arrange in a idli plate. Let it steam for 15 minutes.
2. Remove and let it cool down. Deseed them and remove each into 4 pieces.
3. Grind the gooseberry pieces to a coarse paste without adding water.
4. Heat ghee in a kadai. Add the gooseberry paste and saute for few minutes in medium flame.
5. Crush fennel seeds, cinnamon and cardamom to a powder. Add to the paste.
6. Add red chilli powder, salt and jaggery. Cook till everything becomes thick.
7. Let it cook for few minutes till the jam leaves the sides of pan and looks glossy.
8. Switch off the stove and let it cool down. Store in a glass bottle and refrigerate.
9. You can use it for a month or twp. Use a clean spoon every time.

METHOD - STEP BY STEP PICTURES

Wash Gooseberry and steam in idli pot for 15 minutes. Remove and cool down. Deseed the gooseberry and cut into 4 pieces. Grind the cooked gooseberry into a coarse paste without adding water. Heat ghee and add the gooseberry paste. Saute for few minutes. Add powdered jaggery, salt and mix well. Crush fennel seeds, cinnamon and cardamom to a powder.  Add to Gooseberry paste. Add red chilli powder and mix well. Check for taste and add more jaggery if needed. Cook till the raw smell goes and paste becomes thick and glossy. Cook till the paste leaves the sides of kadai. Remove and let it cool down. Store in an air tight box and refrigerate it for months. Use clean spoon every time while handling it. Serve with roti/ chapathi, poori and curd rice. You can also spread in bread and enjoy. It tastes sweet, sour and spicy. Enjoy !

Note

Adjust the quantity of jaggery based on your taste. Fennel seeds, cinnamon gives nice flavour to this jam. Make sure you cook the amla paste till glossy and thick. It stays good for long time.

Try this healthy and yummy Amla jam and enjoy !

Technorati Tags: amla jam,gooseberry jam,amla jam recipe,gooseberry jam recipe,amla chunda,amla sweet jam,how to make amla jam

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Bamboo Rice Idli dosa Recipe | Moongil Arisi Idli Dosa

Bamboo rice / Moongil arisi is a super healthy and nutritious rice variety. It is actually the seed that is produced by a flowering bamboo at the end of its life span. Its flowering pattern may vary up to 100 years. Bamboo rice is considered to be a forest produce and in most places only the local tribals are allowed to collect these seeds.

Bamboo rice is a miraculous grain with lots of health benefits like high protein content than regular rice and wheat, good for joint pains, lowers cholesterol, manage blood pressure, good source of Vitamin B6 and it has anti diabetic properties.

There are no visible side effects for this rice but people who has thyroid disorders or people who take medicines for Thyroid should avoid taking this rice as it may interfere with the action of medicine and decrease its levels too much.

Friends, Bamboo rice is versatile just like other rice varieties. We can cook it and consume as plain rice or make tiffin varieties like idli, dosa, pongal, upma and some dessert recipes like payasam / kheer.

Today I have shared a super healthy and tasty Bamboo rice idli and dosa batter recipe which gives you soft, spongy idli and crispy dosa. Soon I will try to make kheer/ payasam with it and share here. 

Ok, now lets check out Moongil arisi idli dosai recipe with step by step pictures and video.

Bamboo rice idli dosa recipe - Moongil arisi idli dosa recipe

Bamboo rice idli dosa recipe - Moongil arisi idli dosa recipe

 

Cuisine: Indian

Category: Main course

Serves: 30

Prep time: 18 Hours

Cook time: 20 Minutes

Total time: 18H 20 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Bamboo rice / Moongil arisi - 1 cup Idli rice - 1 cup Urad dal - 1/2 cup Thick poha / Rice flakes - 1/4 cup Fenugreek seeds / Methi seeds - 1/2 tsp Salt & water - as needed

HOW TO MAKE BAMBOO RICE IDLI DOSA

1. Wash the bamboo rice thrice till water runs clear. 
2. Add the idli rice, urad dal, poha and methi seeds. Wash everything.
3. Soak it for 5 hours. Grind to smooth paste adding required salt and water.
4. Transfer to a big vessel and cover it. Ferment it overnight or minimum 12 hours.
5. Grease idli mould and pour batter. Steam it for 10 to 15 minutes.
6. Rest for 2 minutes and then remove it. Serve hot with chutney or sambar.
7. To make Bamboo rice dosa, take the required batter in a vessel. Add little water and dilute the batter. Mix well and spread dosa on a hot tawa.
8. Make it thin or thick as you wish. Serve hot with chutney or sambar. Enjoy !

METHOD - STEP BY STEP PICTURES

Wash the Bamboo rice first till water runs clear. Then add idli rice, urad dal, methi seeds and poha. Wash everything together along with Bamboo rice for twice. Add required water and soak it together for 5 hours. Grind everything together to a smooth paste by adding required salt and water. Transfer the batter to a big vessel and cover it with a plate. Let the batter ferment overnight or minimum 12 hours based on the weather. The next morning, batter would have raised well. Mix gently. Boil water in idli pot. Grease idli plate with sesame oil or place a wet cotton cloth. Pour the idli batter. Place the idli plate and steam it for 10 to 15 minutes till the back of spoon or tooth pick comes out clean. Rest the idli plate for 2 minutes and then remove the idli. Serve hot with chutney or sambar.  To make Bamboo rice dosa, take the required idli batter in a bowl. Add little water and dilute the batter. Mix well. Heat a dosa tawa. Pour a ladleful of batter and spread the dosa thin or thick as you like. Let it cook for a minute in medium flame. Then drizzle oil around the dosa and cook till it turns golden in color. Flip the dosa and cook the other side too. Remove and serve hot with chutney or sambar. Enjoy !

Note

Wash the Bamboo rice well till water runs clear because it has dust and debris. Do not skip Aval / Poha. It gives soft, spongy idli and golden colored dosa. This batter gets fermented quickly. So adjust the fermentation time based on the weather condition in your place.

  
  Enjoy this healthy Bamboo rice idli dosa with your favorite chutney and sambar.

Technorati Tags: Bamboo rice idli,Bamboo rice idli recipe,Bamboo dosa,Bamboo dosa recipe,Bamboo rice recipes,Bamboo rice,Moong arisi idli,Moongil arisi dosa,Moong arisi idli dosa recipe

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I have kept an adamant creeper plant (Pirandai chedi in Tamil) in my balcony garden. Usually I make Pirandai thogayal or Pirandai kuzhambu. Sometimes, I make Pirandai dosa OR Red rice Pirandai dosai too.  This time, I tried Pirandai podi for a change. It came out so tasty and flavorful. We enjoyed it mixing with plain rice adding ghee. I personally liked this podi with idli, dosa too.

Friends, do try this Pirandai podi at home / Adamant creeper chutney powder recipe and store up to 2 weeks, enjoy with plain rice, idli, dosa if you like.

Pirandai podi / Adamant creeper chutney powder for rice

Pirandai podi / Adamant creeper chutney powder for rice

 

Cuisine: Indian

Category: side dish

Serves: 1/2 cup

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Pirandai / Adamant creeper sticks - 10 Urad dal - 2 tbsp Chana dal - 2 tbsp Sesame seeds - 1 tsp Red chilli - 3 Pepper - 1 tsp Cumin seeds - 1 tsp Tamarind - Gooseberry size Cooking oil / Gingely oil / Sesame oil - 2 tbsp Salt - as needed

HOW TO MAKE PIRANDAI PODI

1. Grease your hands with sesame oil generously to avoid itching.
2. Wash and peel the ridges of Pirandai. Chop into small pieces and set aside.
3. Heat oil and saute pirandai pieces till it shrinks in size and color turns light green or whitish.
4. Remove in a plate. In the same oil, saute urad dal, chana dal, red chilli, sesame seeds, pepper and cumin seeds in medium flame till dals turn golden in color.
5. Lastly add tamarind, salt and sauteed pirandai sticks. Mix well and let it cool down. 
6. Grind everything to a smooth powder. Transfer to an air tight box.
7. Store and use for 2 weeks.

METHOD - STEP BY STEP PICTURES

Wash the Pirandai sticks and set aside. Grease hands with sesame oil / Gingely oil generously. Peel the ridges of Pirandai sticks and chop into 1 inch pieces. Heat oil and saute Pirandai sticks till it shrinks in size and changes in color to light green. Remove in a plate. In the same oil, saute urad dal, chana dal, sesame seeds, pepper corns, cumin seeds and red chilli in low to medium flame patienly till the color of dal changes to golden. Lastly add tamarind, salt and sauteed Pirandai sticks. Mix well and let everything cool down. Grind to smooth powder and store in an air tight box. Serve with plain rice adding ghee.

Note

Pirandai podi can be prepared with many variations. You can skip tamarind if you wish but I recommend using it as it helps to reduce the itchiness of Pirandai while eating it. You can use either chana dal or Urad dal for variations.

  

  Healthy, tasty Pirandai podi is ready to use with plain rice, idli, dosa!

 

Technorati Tags: Pirandai podi,pirandai podi recipe,adamant creeper podi,adamant creeper chutney powder,pirandai recipes,adamant creeper recipes

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Murungai keerai thogayal - Drumstick leaves Chutney Recipe

Murungai keerai thogayal is a super healthy and interesting thogayal recipe with drumstick leaves. Recently I started making drumstick leaves recipes regularly in my kitchen. Most of the time, I am making this soup recipe. Sometimes I try kootu, sambar, poriyal and this thogayal with it.

Among sambar, kootu, poriyal and thogayal, my choice is this thogayal. Then comes sambar. This drumstick leaves chutney / murungai keerai thogayal tastes so good even the kids in your house would love to have with plain rice adding ghee. Raksha who is a fussy eater when it comes to keerai recipes, loved this thogayal a lot.

Friends, do try this healthy and yummy murungai keerai thogayal / drumstick leaves chutney for rice and enjoy !. You can also try with idli, dosa if you like.

Murungai keerai thogayal / Drumstick leaves chutney for rice

Murungai keerai thogayal / Drumstick leaves chutney for rice, idli, dosa

 

Cuisine: Tamil nadu

Category: Side dish

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Murungai keerai / Drumstick leaves - 1 cup Big onion - 1 Tomato - 1 Tamarind - Small gooseberry size Garlic cloves - 5 Red chilli - 3 to 4 Coconut - 2 tbsp Turmeric powder - 1/4 tsp Urad dal - 2 tsp Chana dal - 2 tsp Hing / Asafetida - a pinch Salt & water - as needed To temper Sesame oil - 1 tbsp Mustard seeds - 1/2 tsp Red chilli - 1

HOW TO MAKE DRUMSTICK LEAVES CHUTNEY

1. Wash the drumstick leaves. Set aside.
2. Heat oil and roast urad dal, chana dal, red chilli, hing.
3. Lastly add coconut, roast for a minute. Switch off. Remove in a plate.
4. Add 1 tbsp oil again. Saute onion, tomato till tomato becomes mushy.
5. Add drumstick leaves and saute for 5 to 10 minutes. Switch off the flame.
6. Cool down and grind everything together to make a smooth paste.
7. Heat oil in a kadai. Splutter mustard seeds. Add red chilli and the ground paste.
8. Mix well and boil till thick. Remove and serve with plain rice adding ghee.

METHOD - STEP BY STEP PICTURES

Wash the drumstick leaves and set aside. Heat oil in a kadai. Saute chana dal, urad dal, red chilli and hing till dals turn golden in color. Lastly add coconut, mix well and switch off the flame. Remove in a plate. Heat oil in the kadai. Saute onion, garlic and tomato till tomato becomes mushy. Add drumstick leaves and saute for 5 to 10 minutes till it becomes soft and shrinks in quantity. Switch off the flame. At last grind everything together adding little tamarind to a smooth paste adding water and salt. Heat oil in a kadai, splutter mustard seeds, red chilli. Add the ground paste and saute for few minutes till it becomes thick. Remove and serve with plain rice adding ghee. Enjoy !

Note

Adjust the quantity of chilli as per your taste. You can skip tomato and use tamarind alone. In that case, add BIG gooseberry sized tamarind. To make it more healthy, you can add 1 tbsp of dry roasted sesame seeds too.

Healthy Drumstick leaves thogayal is ready to serve with plain rice.

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Lotus Root Chips | Kamal Kakdi Chips | Lotus stem chips recipe

Lotus root chips is a super crispy and healthy snacks for adults and kids. Lotus stem also known as Lotus root is a nutritious vegetable. It is known as Kamal Kakdi / Kamal kakri in Hindi, Thamarai thandu / Thamarai kizhangu in Tamil, Nadru In Kashmiri, Renkon in Japanese, Thamara thant in Malayalam, Tavare dantu in Kannada, Tamara kada in Telugu. It is widely used in Indian and Japanese cuisine. It has a mild sweet and crunchy taste. However eating raw is not advisable as it is grown under the mud.

When I was pregnant, my doctor advised me to eat thamarai thandu vathal for my lunch as its rich in fiber, good for diabetes, controls stress and regulates blood pressure. It is also rich in Vitamins and minerals. So I used to get the dried lotus stem chips from Salem Home foods shop. My mom fries it along with papad and give me for lunch everyday. I love its taste. I never thought lotus root chips can be made at home with fresh lotus stem. Last week I bought some fresh Lotus stem online from FTH – Vegetable and grocery delivery app.

I tried this crispy and crunchy lotus stem chips yesterday for our weekend lunch along with vegetable biryani. It came out so well. Making lotus root chips at home is very easy. All you have to do is to wash and peel the skin. Slice thinly and deep fry. To make in Indian style, I added some red chilli powder and chat masala to the deep fried chips. It tastes so good with mild sweet taste ! We all loved it. In fact, this homemade lotus stem chips tastes much better than the ones I had during my pregnancy.

Friends, if you get fresh lotus stem in your place, do not forget to buy it and try this chips. Everyone will love it instantly. This chips also stays good for a week when stored in an air tight box. Ok, Lets see how to make Indian style lotus stem chips recipe/ Thamarai thandu chips with step by step pictures.

Lotus stem chips | Lotus root chips - Kamal Kakdi chips

Lotus stem chips | Lotus root chips - Kurkuri Kamal Kakdi / crunchy chips recipe.

 

Cuisine: Indian

Category: Snacks

Serves: 2 cups

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Lotus stem / Lotus root - 2 Cooking oil - to deep fry Red chilli powder - 1 tsp Chat masala - 1/2 tsp Salt - if required. Water - to wash the lotus root

HOW TO MAKE LOTUS STEM CHIPS RECIPE

1. Wash and peel the skin of lotus stem. Slice thinly.
2. Wash again and spread in a cotton cloth. Let it dry.
3. Heat oil and deep fry in batches. Toss and cook both sides.
4. Remove when golden in color. Drain in a tissue paper.
5. Take a bowl. Add the lotus stem chips. Sprinkle chilli powder and chat masala powder, salt if required.
6. Mix well and serve. Store in a tight box and enjoy up to a week. Stays crispy !

METHOD - STEP BY STEP PICTURES

Wash and peel the skin of lotus stem. Slice thinly. Wash again and spread the sliced lotus stem in a cotton cloth. Let it dry for 10 minutes. Heat oil in a kadai to deep fry. Add the sliced lotus stem in batches. Toss and fry both the sides till it turns golden brown in color. Remove in a tissue paper and sprinkle chilli powder, chat masala powder and salt ( if necessary). Mix well and serve with hot coffee or tea ! Store in an air tight box and enjoy upto a week. Enjoy !

Note

You can skip chat masala and use chilli powder alone. You can bake the chips in oven or air fryer instead of frying in oil. Bake at 180c for 10 to 15 minutes till it turns crispy.

  

  Easy, healthy, Lotus stem chips is ready to munch. Enjoy with rice, tea or coffee!

Technorati Tags: lotus stem chips,lotus root chips,thamari thandu vathal,thamarai thandu chips,kamal kakdi chips,lotus root fry

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Drumstick Leaves Soup – Murungai Keerai Soup Recipe

Drumstick leaves is a super healthy green variety. Its called as Murungai keerai in Tamil, Nugge soppu in Kannada, Moringa leaves in English, Sahajan ke patte in Hindi, Murinna ila in Malayalam. It has amazing health benefits. So I wish to include in our diet at least once in a week. Usually we make sambar, poriyal or adai with murungai keerai.

Recently I tried Murungai keerai kootu and this soup recipe. Both came out very well and tasty. In fact we loved this soup more than kootu and poriyal as it tastes tangy and spicy like rasam. More than soup, you can call it as murungai keerai rasam. Murungai keerai soup has lots of health benefits. It is easily digestible when compared with cooked whole greens. This soup is rich in Calcium, Iron, Pottasium and Vitamin A.

For healthy variations, people add boiled moong dal, coconut milk etc. But I made a simple version as suggested by my neighbor. I also referred Sharmis passions. For some people, drumstick leaves may be hard to digest. It increases the Pitta of our body and leads to vomiting and diarrhea. Even I have this issue. So for people like me, this soup is a boon. Its easy to digest and you can reap all the benefits of drumstick leaves.

Check out my Drumstick leaves sambar recipe. 

Drumstick leaves poriyal

The best time to consume this soup is around 11 am or in the early evening around 3pm. It helps for easy digestion and absorption. You can take this soup twice in a week or in alternate days if you like.

Friends, do try this easy and yummy Drumstick leaves soup recipe. I am sure you will love it !

 

Drumstick leaves recipe - Murungai keerai soup recipe

Drumstick leaves recipe - Murungai keerai soup recipe

 

Cuisine: South Indian

Category: Soup

Serves: 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

Drumstick leaves - 2 cups Ghee - 2 tsp Cumin seeds - 1/2 tsp Crushed garlic - 10 cloves Small onion - 10 Tomato - 1 Pepper powder - 1/2 tsp ( as needed) Salt & water - as needed

HOW TO MAKE DRUMSTICK LEAVES SOUP

1. Clean the drumstick leaves by removing its stem. Wash it thrice. 
2. Heat ghee and splutter cumin seeds, crushed garlic.
3. Saute finely chopped onion till transparent. Add tomato and saute till mushy.
4. Now add the washed and squeezed drumstick leaves. Mix well for a minute.
5. It shrinks in size. Add little turmeric powder and sugar to maintain its green color.
6. Add 3 cups of water and let everything boil till leaves are cooked and water reduces to 1 cup.
7. Remove and add pepper powder. Serve hot. You can also filter the soup through metal strainer and enjoy the stock.
8. Healthy and tasty Drumstick leaves soup is ready.

METHOD - STEP BY STEP PICTURES

Clean the drumstick leaves by removing its stem. Wash it thrice and set aside. Wash and chop onion, tomato finely and crush garlic. In a kadai or bowl, heat ghee. Splutter cumin seeds and crushed garlic. Add chopped onion and saute till transparent. Add tomato and saute till mushy. Now add the washed and squeezed drumstick leaves. Mix well for a minute till it shrinks in size. Add a pinch of turmeric powder and sugar to maintain its green color if you like. Lastly add 3 cups of water and allow everything to boil in medium flame and cook together till water reduces to 1 cup. By this time, keerai will be cooked soft too. Switch off the flame and serve as such adding some pepper powder OR you can strain the soup in a steel filter and serve the stock adding pepper powder. Healthy and tasty drumstick leaves soup is ready.

Note

Adjust the quantity of pepper powder as per your taste.

Try this easy, yummy Drumstick leaves soup recipe. You will love it !

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