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 kanji and 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
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.
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