Murungai
Keerai thanni is one
of my favorite recipes that my mom makes very often. It is usually very
difficult to make kids eat the greens, but when we make this keerai thanni and
give, they will just love it. I love the
fresh murungai keerai/drumstick leaves which we get in our backyard [organic], cook it with kazhani thanni [rice washed water] along with onions,
green chilles and the final touch of adding coconut milk is just amazing. We usually
make this for lunch and serve with steam cooked white rice.
In my
earlier post I have shared about the health benefits of Murungai Keerai, I
would love to mention it here as well. Drumstick leaves have wonderful
medicinal properties. They have essential amino acids for the healthy
functioning of our body. Regular consumption of drumstick leaves is highly
recommended for anemic people. They are rich sources of antioxidants, proteins,
potassium, vitamin A, C, B3, B2, iron and magnesium. They help in maintaining
the blood sugar levels. Keeping all the health benefits in mind do try out the
Murungai Keerai Thanni and post your feedback here.
Meanwhile
do check out other interesting MurugaiKeerai Recipes like Drumstick LeafPowder/Murungai Keerai Powder, Murungai Keerai Soup, Murungai Keerai MuttaiPoriyal, Murungai Keerai Sambar. Do not forget to check out other interesting
Vegetarian gravies here. Also do not forget to checkout Manathakkali Keerai Thanni recipe here.
Here’s
how to make Murungai Keerai Thanni with step by step photos…
Murungaikeerai podi.
Ingredients
Drumstick Leaves/Murungai Keerai
|
1 ½ cup
|
Onion
|
1 finely chopped
|
Tomato
|
1 finely chopped
|
Green Chillies
|
2 or 3 slit lengthwise
|
Coconut Milk
|
From one coconut approx 1 ½ cup [thick]
|
Cumin Powder[Roasted and ground]
|
1 tsp
|
Salt
|
As needed
|
Rice Washed Water/Kazhani Thanni
|
1 ½ - 2 cups
|
For
Tempering
Oil
|
2 tsp
|
Cumin Seeds/Jeeragam
|
½ tsp
|
Dry Red Chillies
|
3
|
Preparation Time: 15-20 minutes Recipe Category: Lunch, Main Course
Cooking Time: 20 minutes Recipe Cuisine: Tamil Nadu, South India
Author: Priya Anandakumar
Cooking Time: 20 minutes Recipe Cuisine: Tamil Nadu, South India
Author: Priya Anandakumar
Method
Extract coconut milk from one coconut, approximately around 1 ½ - 2 cups of thick coconut milk.
Add cumin powder to the coconut milk, mix well and keep it aside.
Wash
the drumstick leaves thoroughly with water.
Now add
rice washed water to the drumstick leaves in a deep pan.
Then add
finely chopped onion, green chillies, chopped tomato, salt and cook until the
leaves become tender around 12-15 minutes.
After
the keerai is cooked add the coconut milk. After adding coconut milk, boil for
about a minute and switch off the stove.
Heat
oil in a small kadai, splutter cumin seeds, fry the dry red chillies and add it
to the cooked keerai thanni.
Super
delicious, healthy and delectable Murungai Keerai Thanni is ready to be enjoyed.
Serve it hot with a bowl of steam cooked white rice and vazhakkai Varuval.
Thank
you all for visiting my space, please come back again for more simple, healthy,
easy and traditional recipes from my kitchen.
Other Keerai Recipes that might be of your interest
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Until
then I am signing off…
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Priya Anandakumar