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Murungai Keerai Poricha Kuzhambu Recipe

Murungai Keerai Poricha Kuzhambu or Murungai Keerai Poricha Kootu recipe with step by step pictures.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main
Cuisine: South Indian
Servings: 4
Author: Radhika

Ingredients

  • Murungai Keerai or drumstick leaves - 1 cup (packed)
  • Yellow moong dal or payatham paruppu – 1/4 cup
  • Turmeric powder – 1/8 tsp
  • Fresh grated coconut – 4 tbsp
  • Cumin seeds – 1/4 tsp
  • Green chilies – 1
  • Sambar powder – 1/2 tsp
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1 tsp
  • Salt – to taste
  • Oil – 1 tsp

Instructions

  • Wash moong dal and place it in a pressure cooker.
  • Add turmeric powder, ¾ cup water and pressure cook for 2 whistles. Immediately after the pressure releases, add the drumstick leaves to the dal, mix well and close it with a lid and let it be for 10 mins.
  • Murungai Keerai will get ¾th cooked this way without losing any of the nutrient value.
  • Grind grated coconut, green chilies, and cumin seeds to a fine paste using 2 to 3 tbsp water.
  • To the dal and murungai keerai mix, add upto ¼ cup water depending on the consistency you prefer.
  • Add sambar powder, salt, mix well and bring it a boil.
  • Add ground coconut paste and let it cook for 3-4 mins over low flame or till the raw smell goes off. Add little more water if the kuzhambu is very thick.
  • Heat a pan with oil.
  • Add mustard seeds and when it splutters, add urad dal and roast till it becomes golden.
  • Pour this seasoning to the simmering kulambu.
  • Mix well and take off fire.
  • Murungai Keerai Poricha Kuzhambu is ready.
  • Serve hot with rice to which a dash of ghee has been added.