Murungai Keerai Poricha Kuzhambu/Drumsticks Leaves Poricha
Kuzhambu is one healthy bowl of authentic recipe from district of Thirunelveli.
Murungai Keerai/Drumstick Leaves has n number of medicinal values and is cure
for lots of diseases. Consuming murungai keerai stimulates the blood
circulation in the body and induces the regrowth of hair follicles. They help
in purifying the blood and excreting all the toxins in our body. It is an
excellent source of calcium and helps in building stronger bones and teeth.
They contain abundant amount of potassium which plays a vital role in brain
development. I have shared few benefits of murungai keerai, will be sharing
more in my future post. For now try out this Murungai Keerai Poricha Kuzhambu
and post your comments here. Meanwhile also check out other interesting
Murungai Keerai Recipes here and other Dal/Sambars/Kootus here.
Here’s how to make Murungai Keerai Poricha Kuzahmbu
with step by step photos…
Drumstick
Leaves/Murungai Keerai
|
1
bunch
|
Moong
Dal/Paasi Paruppu
|
½
cup
|
Onion
|
1
finely chopped
|
1
tsp
|
|
Turmeric
Powder
|
1
tsp
|
Salt
|
As
needed
|
To Roast and Grind
Dry
Red Chillies/Kaindha Milagai
|
2-3
|
Cumin
Seeds/Jeeragam
|
½
tsp
|
Urad
Dal/Ullutham Paruppu
|
1
tsp
|
Black
Pepper/Milagu
|
½
tsp
|
Coconut
|
3
tbsp
|
Oil
|
½
tsp
|
For Tempering
Oil
|
1 tbsp
|
Mustard Seeds/Kadugu
|
½ tsp
|
Cumin Seeds/Jeeragam
|
½ tsp
|
Asafoetida/Perungayam
|
¼ tsp
|
Dry Red Chillies
|
1
|
Preparation Time: 15 minutes Recipe Category: Main
Course
Cooking Time: 30 minutes Recipe
Cuisine: South Indian
Author: Priya Anandakumar
Other interesting Murungai Keerai Recipes...
Murungai keerai soup,
Murungaikeerai podi.
Other interesting Murungai Keerai Recipes...
Murungai keerai soup,
Murungaikeerai podi.
Method
Clean the drumstick leaves/murungai
keerai, pluck the rumstick leaves from stem, rinse it well with water. Drain
the water and keep it aside.
Wash the moong dal thoroughly with
water. Add 1 ½ cup of water, ½ tsp of turmeric powder and pressure cook for
three whistles.
Heat oil in a pan, add dry red
chillies, cumin seeds, black pepper, urad dal and fry well until the dal
changes to golden color and switch off the stove.
Let it cool down completely. Add it
to mixer and grind it well.
Then add the coconut and grind well
with required water. Keep it aside.
Heat oil in a kadai/sauce pan,
splutter mustard seeds, cumin seeds, dry red chillies and fry for 15-20
seconds.
Add finely chopped onions , little
salt and sauté well until the onions change to light golden color.
Add the washed murungai
keerai/drumstick leaves and sauté well for about 3-4 minutes.
Now add the cooked dal and mix
really well. Add required water and let it boil well for about 5-6 minutes.
Add the ground masala paste, sambarpowder, required salt and mix everything really well.
Let the Kuzhambu boil well for
another 5 minutes and switch off the stove.
Delicious and healthy Murungai
Keerai Poricha Kuzhambu is ready to be enjoyed. Serve it hot with steam cookedwhite rice and Capsicum/Green Bell Pepper fry.
Thank you all for visiting my space,
please come back again for more healthy and tempting recipes from my kitchen.
Other Keerai Recipes that might be of your interest
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Priya Anandakumar