Simple murungai keerai kuzhambu


Simple murungai keerai kuzhambu


Cuisine Style: Tamil Nadu, South India | Cooking Time: 15 minutes | To Serve: 4 | Take with: rice | Type: Lunch Gravy, kuzhambu

Ingredients

  • Murungai keerai [drumstick Leaves] – 1 bunch
  • Toor dal – ½ cup
  • Tamarind puree – ¼ cup [light, water consistency]
  • Dry red chilli - 1
  • Sambar Onion – 10
  • Tomato – 1 [chopped]
  • Curry leaves – 1 spring
  • Mustard seed – 1 tbsp
  • Bengal gram – 1 tbsp
  • Urad dal – 1 tbsp
  • Fenugreek – ¼ tbsp [dry roast & grind]
  • Turmeric powder – ¼ tsp
  • Red chilli powder – ½ tbsp
  • Jaggery – ½ tbsp [grated]
  • Asafetida a pinch
  • Salt to taste
  • Oil – 2 tbsp
  • Water as needed

For roasting & grinding ingredients

  • Coriander seeds- ½ tbsp
  • Cumin seeds – ½ tbsp
  • Coconut – 2 tbsp
  • Dry red chilli - 1
  • Heat pan with 1 tbsp oil & roast all ingredients one by one then grind to fine paste.

Method

  • Pluck and wash murungai keerai.
  • Boil toor dal with turmeric powder in cooker for 3 whistles.
  • Heat pan with oil put mustard seeds, Bengal gram, urad dal and onion sauté till golden brown.
  • Add fenugreek powder and asafetida sauté gently. Then add green chilli , curry leaves and tomato sauté till soft.
  • Add murungai keerai, turmeric powder and red chilli powder mix well & cook till soft.
  • Add tamarind puree/ extract cook till raw smell out.
  • Add boiled toor dal & freshly ground powder cook till bubbles come out. Once boiled well add jaggery and salt mix well then cut off heat & serve hot with rice.

Simple drumstick leaves kulambu

Simple drumstick leaves kulambu


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