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