Murungai keerai kootu | Drumstick leaves toor dal kootu | Keerai thuvaram paruppu kootu


Murungai keerai kootu


Cuisine Style: Tamil nadu, south india | Preparation&Cooking Time: 15 minutes | To Serve: 4 | Type : Kootu, Curry,kulambhu | Take with : Rice, idli, dosa

Ingredients

  • Murungai keerai [Drumstick leaves] – 1 cup [plucked & washed]
  • Toor dal [Thuvaram paruppu] – 2 tbsp
  • Onion – 1 [chopped]
  • Garlic – 2 cloves [mashed or chopped]
  • Green chilli - 1 [chope or slit lengthwise]
  • Curry leaves -1 spring
  • Mustard seeds – 1 tbsp
  • Bengl gram – 1 tbsp
  • Urad dal – ½ tbsp
  • Turmeric powder – ½ tsp
  • Red chilli powder – ½ tsp
  • Jaggery – 1 tbsp [grated]
  • Salt to taste
  • Oil – 2 tbsp
  • Water as needed

Method

  • Wash & boil toor dal with turmeric powder for 3 whistles.
  • Heat oil in a pan add mustard seeds & let it splutter.
  • Add Bengal gram, urad dal sauté.
  • Add onion & garlic sauté till light brown.
  • Add curry leaves & green chilli sauté.
  • Add murungai keerai sauté for a min.
  • Add turmeric powder, red chilli powder & water cook till soft.
  • Then add boiled toor dal mix well & let it thickens.
  • Finally add grated jaggery & salt mix well.
  • Then cut off heat, serve hot with rice or chapatti.

Drumstick leaves toor dal kootu
Drumstick leaves toor dal kootu


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