Murungai Keerai Poricha Kuzhambu

• Meat

  • 1 1/2 cups Murungai keerai / drumstick, loosely packed leaves

• Produce

  • 1 Chillies, Dry red
  • 1/4 cup Moong dal / split yellow lentils / pasi paruppu

• Baking & Spices

  • 1 tsp Coriander seeds
  • 1/2 tsp Mustard seeds
  • 1 Salt
  • 1/4 tsp Turmeric, powder

• Oils & Vinegars

  • 2 1/2 tsp Oil

• Nuts & Seeds

  • 1/4 cup Coconut

• Frozen

  • 1 tsp Urad dal / split

• Other

  • 2 tsp Urad dal / black gram dal (without skin

Found on blogexplore.com

Description

Ingredients

• 1 1/2 cups loosely packed murungai keerai / drumstick leaves / moringa leaves
• 1/4 cup moong dal / split yellow lentils / pasi paruppu
• 2 tsp urad dal / black gram dal (without skin)
• 1/4 cup grated coconut
• 1 tsp coriander seeds
• 1-2 dry red chillies
• 1/4 tsp turmeric powder
• 1/2 tsp mustard seeds
• 1 tsp broken urad dal / split black gram dal (without skin)
• 2 1/2 tsp oil
• Salt to taste

Directions

• Pick the drumstick leaves and wash them thoroughly.
• Rinse the moong dal and pressure cook it with turmeric powder and enough water for 3-4 whistles or until it turns soft and mashed.
• Meanwhile heat 1/2 tsp oil in a pan. Add dry red chillies, urad dal and coriander seeds. Fry on a low flame till the dal turns golden brown and remove from heat. Once this cools down a little, grind it with the grated coconut to a fine paste by adding little water.
• In the same pan, add 1 tsp oil. Add mustard seeds. When mustard seeds splutter, add the broken urad dal and fry till it changes color to brown.
• Now add the drumstick leaves and stir fry for a minute.
• Then add the mashed dal and coconut paste.
• Add 1/2 cup water and salt. If the kuzhambu is too thick, add little more water. Let this cook on a low flame for 4-5 minutes. Keep stirring occasionally.
• Murungai keerai poricha kuzhambu is ready to be served.

Nutrition