Murungai keerai poricha kuzhambu recipe, drumstick leaves poricha kuzhambu recipe
Murungai keerai poricha kuzhambu, drumstick leaves poricha kuzhambu. A tasty and traditional kuzhambu made with murungai keerai/drumstick leaves, toor dal and spices and served with steamed rice.
Murungai keerai poricha kuzhambu is traditional yet special. Its what you want to make for a week day lunch when you have drumstick leaves/murungai keerai at home.
Good food shared with good friends always wins. This kuzhambu has the goodness of both drumstick leaves and toor dal.
Drumstick leaves has numerous health benefits: protects the healthy eyes, keeps the bones healthy, stimulates the nervous systems, prevents heart disease, boost immune system etc. These are to name a few.
Rarely, I get drumstick leaves at indian stores. My family loves drumstick leaves, and whenever I buy them, I would try to make many of our family’s favorite dishes. This dish is one among our favorite dishes.
Hope you all like it too!
If you are looking for more drumstick leaves recipes, then you might like:
murungai keerai thogayal
drumstick leaves soup
drumstick leaves sambar
drumstick leaves egg stir fry
oats murungai keerai adai
murungai keerai dosa
drumstick leaves stir fry
murungai keerai adai
ragi drumstick leaves adai
How to make murungai keerai poricha kuzhambu/drumstick leaves poricha kuzhambu:
1. Heat a teaspoon of oil. Add red chillies, cumin seeds, bengal gram and peppercorns. When bengal gram turn golden brown, add coconut. Simmer the flame and fry it for a minute. Switch off and let it cool down completely.
2. Transfer it to a blender and grind until smooth without adding water. Set aside.3. In a wide-bottomed pan, add 3 cups of water, drumstick leaves, sambar powder, turmeric powder and salt. Bring it to boil.Cook for about 4 minutes or until drumstick leaves get cooked.4. Add the cooked and mashed toor dal. Stir well and then add the ground mixture. Stir well and switch off.5. Meantime, in a tadka pan, heat oil and let the mustard seeds splutter. Then add urad dal, curry leaves and asafoetida. Switch off. Add the seasoning to the kuzhambu and stir well.Now, murungai keerai poricha kuzhambu is ready! Serve hot with steamed rice.