Murungai Keerai or Drumstick Leaves Poricha Kuzhambu recipe – a healthy South Indian gravy of drumstick leaves and lentils. This is a delicious kuzhambu variety using nutritious drumstick leaves and dal along with coconut.
Kootu or poricha kuzhambu is one of my favorite comfort food in South Indian cuisine. When greens are added to it, it makes it healthier too.
Murungai keerai has a unique taste which enhances the taste of the curry that they are cooked in. But they also have a slightly bitter taste. For this reason, they are generally cooked with lentils as in this recipe or with coconut as in drumstick leaves poriyal recipe. The lentils and coconut help to mask bitterness of the leaves.
Drumstick leaves have a lot of health benefits. Drumstick leaves are a great source of vitamin A, vitamin C. In addition, they are also rich in calcium and iron.
This drumstick leaves recipe is an easy one. Once you are through with picking the leaves, the kuzhambu can be prepared quickly and tastes delicious with rice.
Lets move on to the recipe for easy murungai keerai poricha kuzhambu.
How to make Murungai Keerai Poricha Kuzhambu step by step
- Pick and wash drumstick leaves and set this aside.
- Cook dal with enough water and turmeric powder in pressure cooker till it turns soft and mashed.
- In a pan fry urad dal, red chilies and coriander seeds to golden brown color.
- Grind the grated coconut with the fried-chillies mixture to a fine paste by adding water.
- Heat oil in the same pan and add mustard seeds. When they splutter, add the drumstick leaves and stir fry for a minute.
- Then add mashed dal.
- Finally add coconut paste and water. Stir and let it simmer on low heat for 4-5 minutes or till it thickens to desired consistency.
- Drumstick leaves kootu is ready to be served.
Murungai Keerai Poricha Kuzhambu | Drumstick Leaves Kootu Recipe
Murungai Keerai Poricha Kuzhambu – Drumstick Leaves Kootu recipe
- 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
- 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.
- Instead of pressure cooking the moong dal, you can boil it in enough water in a pan until it turns soft and mashed.
- This poritha kuzhambu is best served with rice.