Murungai Keerai Thani Saru/Moringa Leaves Soup

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Thani Saru 2
Murungai Keerai Thani Saru/Mooringa Leaves Soup/ thani saru/Thaani saaru/Saru/saaru
Thani saru in Tamil is a soup with greens and coconut milk. Typically made with  Manathakkali keerai, Agathi Keerai and Murungai keerai,  this Thani Saru/Soup works well for lunch or as a starter. Known to soothe the stomach and cure other stomach ailments, it is relatively an easy preparation. The sweetness of Murungai Keerai and the delicate flavor of cumin pair perfectly in a soup bringing in the robust, palate-pleasing flavor of fresh coconut milk. This is an authentic recipe handed over by Athai who is excellent in cooking traditional Tamil recipes.

  1. 1 cup Murungai Keerai/Moringa Leaves
  2. 1 cup first pressed coconut milk
  3. 1 cup second pressed coconut milk
  4. 1/ 4 cup finely chopped shallots or onions 
  5. 4 to 5 pods garlic
  6. 1/4 teaspoon fenugreek
  7. 1/4 teaspoon cumin
  8. 1 or 2 red chillies
  9. salt to taste
  1. Wash and chop the Murungai Keerai/Mooringa leaves and set aside.
  2. Heat about a tablespoon of oil or ghee in a kadai/pan, add the fenugreek and cumin. then add the chopped onion, red chillies and garlic. sauté until the onions turn translucent.
  3. Now add the chopped greens and mix well. Add the second pressed coconut milk and bring to a boil. Simmer until the greens are cooked. 
  4. Finally add the first pressed coconut milk and bring this to a boil and switch off heat. Add salt before serving.
Murungaikeerai Thaani saaru

Tips: I use fresh coconut milk whenever a recipe calls for. The canned milk or the powder available may be a convenient option but the taste from the fresh coconut milk is completely different. 
To prepare coconut milk ~ Put the grated coconut in a blender, add warm water and grind smooth. Cover a bowl with a seive and pour the ground coconut paste into the seive/cloth. Squeeze the coconut to extract as much liquid as possible into the bowl. The first pressed extract is the thick milk. Repeat the process two more times. The second and third pressed milk is the thin milk.  The coconut milk can be stored in the freezer to be used later. Adjust the water quantity, to change the consistency and thickness of coconut milk according to your needs.



    1. What a lovely presentation...nice click too

    2. I have neve rhad this, looks so so good and i love the way you have served them in the tendercoconut shell. Beautiful.

    3. Looks fantastic Cilantro. I have eaten poriyal and kootu with murungai keerai but not this saaru. Where did you get the keerai?

    4. Indo,
      I got the keerai from a Vietnamese store here in Seattle called Viet-Wah

    5. I love your clicks..and what a lovely presentation!!! This Soup recipe sounds so good:) I can feel the taste already:)

    6. Yummy! I have never tasted this saaru in the south. Will look for some murungakai leaves in the Ranch store.

    7. This is a great click Cilantro !

    8. beautiful presentation Cilantro... We have never tried or tasted this one... We get muringa leaves very rarely.. so whenever we gets it we make thoran or dal-muringa leaves curry...

    9. Totally new to me and loved the picture.

    10. Nice pics...lovely soup and I just loved d way u served it..

    11. oh, I love thani saru especially with agathi keeri.thanks for remiding me of this wonderful soothing soup

    12. I have never seen these leaves, but the soup sounds extremely beautiful with an equally beautiful presentation. I agree with u on the difference in fresh and canned milk, but I admit that I cheat and use the convenient most of the times.

    13. WE too make thanni saaru,the similar way exec[t garlic and methi ,I have posted agathi keerai thanni saaru ,I love with murunga keerai too :)

      And a unique wonderful presentation!

    14. Wonderful presentation and awesome clicks...beautiful and creative space you have here and I'm so glad I found you and could follow you :-)
      This is something new for me

    15. looks fantastic cilantro
      looks great..dear
      hey iam hosting give away if u get a chance pls stopby at my blog ..

    16. wow, such a lovely click and something different (to me.)

    17. I do this thani saaru exactly the similar as urs...looks fantastic..

    18. that's a tempting dish! Nice pic.

    19. Dear Cilantro!

      This thanni saaru looks different from the one we prepare the 'Thanni saaru' just with the water which is used to wash the rice. The photograph is very beautiful and the recipe looks tempting!

    20. Beautiful Presentation Cilantro and this soup seems to be hearty. Do you get the Murungai keerai in U.S? Can you please give me the details. It has been ages since I had it. Thanks for sharing this recipe.

    21. RV,
      I got the leaves at a local Vietnamese store here in Seattle called Viet-Wah. You should be able to find them in Chinese stores as well.

    22. wonderful presentation, have a good collection of recipes
      i am following u\you

    23. I tried this recipe. It came out fantastic! Thanks!

    24. Lovely. However, it is so important not to overcook Moringa leaves as they quickly lose all those fantastic nutritious elements that have led to its various names: The Tree of Life. The Miracle Tree. Two minutes at the end of cooking is plenty of time for them to retain their green colour and to warm through.

    25. Made this so many times. It taste great n health. Thanks for sharing this wonderful recipe


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