- Tamilnadu Kuzhambu Varieties > Simple murungai keerai kuzhambu
Simple murungai keerai kuzhambu
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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
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