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