Today I
am going to share a very healthy and loving recipe – murungai keerai sambar
from my kitchen. We have Murugaikeerai tree[mom’s house] in our backyard, so I have
decided to share lot more drumstick leaves recipe in the following post. If you
have murugai keerai tree in your back yard it means you have a doctor at home.
It has excellent medicinal values and is a cure for lots of diseases. It has
the amazing healing power to cure wounds inside the stomach, reduces headache
and bloody diarrhea. Murungaikeerai purifies our blood and excretes all the
toxins out of our body. It is an excellent source of calcium and helps in
building stronger bones and teeth. They also contain abundant amount of
potassium which plays a vital role in brain development. I have shared a few
benefits of murungai keerai in this post and will be sharing more benefits
about the same in the upcoming post. For now, do try out this wonderful,
traditional and authentic murungaikeerai sambar and post your comments here. Mean while do not forget to check out other sambar varieties here.
Here’s
how to make Murungaikeerai Sambar….
Murungaikeerai podi.
Ingredients
Drumstick Leaves/Murungai Keerai
|
1 cup tightly packed
|
Toor Dal/Thuvarma Paruppu
|
¾ cup
|
Sambar Onions/Shallots
|
10-12
|
Garlic
Cloves
|
6
|
Tomatoes
|
2 finely chopped
|
Green Chilles
|
2 slit length wise
|
| 1 tbsp | |
Turmeric Powder
|
¼ tsp
|
Tamarind/Puli
|
One small gooseberry size
|
Salt
|
As needed
|
Asafoetida/Hing/Perungayam
|
¼ tsp
|
For
Tempering
Oil
|
2 tsp
|
Mustard Seeds
|
½ tsp
|
Cumin Seeds
|
½ tsp
|
Dry Red Chillies
|
3-4
|
Curry Leaves
|
8-10
|
Preparation Time: 10-12 minutes Recipe Course: Lunch
Cooking Time:25-30 minutes Recipe Cuisine: Tamil Nadu, South India
Author: Priya Anandakumar
Cooking Time:25-30 minutes Recipe Cuisine: Tamil Nadu, South India
Author: Priya Anandakumar
Other Keerai Recipes that might be of your interest
Method
Wash
the toor dal/thuvaram paruppu with water two to three times thoroughly with
water. Pressure cook the dal with turmeric powder, asafetida and 1 ½ cups of
water for 3-4 whistles. After the steam releases open the lid , mash the dal
and keep it aside.
Extract
the tamarind juice from tamarind with ½ cup of water. Mix sambar powder and
salt to the tamarind water and keep it aside.
Heat oil
in a kadai/pan, splutter mustard seeds, then add cumin seeds, dry red chillies,
curry leaves and wait for 20 seconds.
Add the
onions, garlic cloves, green chillies and sauté well until the onions change to
golden brown color.
Now add
the chopped tomatoes and sauté well until they turn mushy.
Add the
tamarind water and wait until it comes to boil.
Add the
drumstick leaves and mix really well. Let
it cook for about 3-5 minutes.
Now add
cooked and mashed dal to the drumstick leaves, let it cook in slow flame for another
3-4 minutes.
Adjust
the salt and consistency at this stage. If needed add little water and mix well
and switch off the stove.
Yes and
delicious Murungai Keerai Sambar is ready to enjoyed, serve it hot with a bowl
of steam cooked rice and Cheppankizhangu fry/Vazhakkai fry/Potato fry.
Thank
you all for visiting my space, please come back again for more healthy and
traditional recipes from my kitchen.
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Until
then I am signing off…
it looks yummy
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