Murungai Keerai Poricha Kuzhambu | Drumstick Leaves Poricha Kootu Recipe
vote now
Murungai Keerai known as Drumstick Leaves is a rich source of Iron and Vitamin A and I try to include it whenever I could get hold of it which is very rare though. Having grown up in a place where there are at least 4 to 5 drumstick trees per house and eating the leaves almost daily in form or another, I find it sad when I could not get hold this keerai often in the city. Though I try to make a kanjiand add it to adai for breakfast, I love to have it as poricha kulambu with steaming hot rice for lunch. As this is a no onion, no garlic recipe, it is perfect to make and eat on fasting (vrat) days.
Murungai Keerai Poricha Kuzhambu Recipe
Ingredients:Murungai Keerai – 1 cup (packed) Yellow moong dal (payatham paruppu) – 1/4 cup Turmeric powder – 1/8 tsp Fresh grated coconut – 4 tbsp Cumin seeds – 1/4 tsp Green chilies - 1 Sambar powder – 1/2 tsp Mustard seeds – 1/2 tsp Urad dal – 1 tsp Salt – to taste Oil – 1 tsp
Instructions:Wash moong dal and place it in a pressure cooker. Add turmeric powder, enough water and pressure cook for 2 whistles. Immediately after the pressure releases, add the drumstick leaves to the dal, mix well and close it with a lid and let it be for 10 mins. Grind grated coconut, green chilies, cumin seeds to a fine paste using little water.
Now the dal, add 1/8 cup water, sambar powder, salt, mix well and and bring it a boil. Now add ground coconut paste and let it cook for 3-4 mins over low flame or till the raw smell goes off. Add little more water if the kuzhambu is very thick.
Meanwhile heat a pan with oil. Add mustard seeds and when it splutters, add urad dal and roast till it becomes golden. Transfer this seasoning to the kulambu. 
Mix well and take off fire and serve hot with rice to which a dash of ghee has been added.
Prep time:10 mins | Cook time: 15 mins | Serves: 4
Recipe Cuisine: South Indian | Recipe Category: Main
Recipe Cuisine: South Indian | Recipe Category: Main
Ingredients:Murungai Keerai – 1 cup (packed) Yellow moong dal (payatham paruppu) – 1/4 cup Turmeric powder – 1/8 tsp Fresh grated coconut – 4 tbsp Cumin seeds – 1/4 tsp Green chilies - 1 Sambar powder – 1/2 tsp Mustard seeds – 1/2 tsp Urad dal – 1 tsp Salt – to taste Oil – 1 tsp Instructions:Wash moong dal and place it in a pressure cooker. Add turmeric powder, enough water and pressure cook for 2 whistles. Immediately after the pressure releases, add the drumstick leaves to the dal, mix well and close it with a lid and let it be for 10 mins. Grind grated coconut, green chilies, cumin seeds to a fine paste using little water.
Now the dal, add 1/8 cup water, sambar powder, salt, mix well and and bring it a boil. Now add ground coconut paste and let it cook for 3-4 mins over low flame or till the raw smell goes off. Add little more water if the kuzhambu is very thick.Meanwhile heat a pan with oil. Add mustard seeds and when it splutters, add urad dal and roast till it becomes golden. Transfer this seasoning to the kulambu. Mix well and take off fire and serve hot with rice to which a dash of ghee has been added.
Notes:If you are not making for a fasting day, then you can also add 2 shallots (Sambar onions) and 2 garlic pods while grinding coconut. Do not cook the keerai over high flame as it will lead to loss of nutrients.Technorati Tags: murungai keerai recipes,murungai keerai poricha kootu,murungai keerai poricha kulambu recipe,no onion no garlic recipes,vrat recipes,fasting recipes,keerai kulambu,vegan recipes,gluten free recipes,drumstick leaves poricha kootu,drumstick leaves poricha kulambu,south indian lunch recipes
Comments
Rate this recipe:
There are no comments!
