Рецепт Murungai Keerai Poricha Kuzhambu | Drumstick Leaves Poricha Kootu Recipe
Murungai Keerai Poricha Kuzhambu Recipe
Prep time: 10 mins | Cook time: 15 mins | Serves: 4
Recipe Cuisine: South Indian | Recipe Category: Main
Ingredients:
- Murungai Keerai – 1 cup (packed)
- Yellow moong dal (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, enough 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.
Grind grated coconut, green chilies, cumin seeds to a fine paste using little water.
Now the dal, add 1/8 cup water, sambar powder, salt, mix well and and bring it a boil. Now 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.
Meanwhile heat a pan with oil. Add mustard seeds and when it splutters, add urad dal and roast till it becomes golden. Transfer this seasoning to the kulambu.
Mix well and take off fire and serve hot with rice to which a dash of ghee has been added.