There are so many different varieties of spinach available and each one has their own unique qualities and nutritional values. Some greens have bitter taste too. Drumstick Leaves are one super nutritious greens we have been gifted with. We can make many different variety of recipes with drumstick leaves. Simple and most delicious recipe is Murungai Keerai Kuzhambu (Drumstick Leaves Kuzhambu). This is a Nellai style Keerai kuzhambu. Relish with hot rice along with a teaspoon of ghee!
Tips for making Murungai Keerai Kuzhambu | Drumstick Leaves Kuzhambu Recipe:
- Take out the leaves from drumstick stems. If there are tiny stems, it will not get cooked, so try to get leaves and discard the stems.
- Wash the drumstick leaves thoroughly at least twice to get rid of any dirt.
- I have not used bengal gram dal as part of grinding process. Generally adding dal along with other grinding ingredients helps to make the kuzhambu consistency thicker. So instead of dal, we are using soaked rice which helps to get the thicker consistency.
- Serve the delicious and healthy Murungai Keerai with hot steaming rice.
You may also want to try:
- Manathakkali Kai Vatha Kuzhambu
- Milagu Kuzhambu
- Kandanthipilli Rasam
- Inji (Ginger) Rasam
- Drumstick Leaves Adai
Recipe Card for Murungai Keerai Kuzhambu | Drumstick Leaves Kuzhambu Recipe:
Murungai Keerai Kuzhambu | Drumstick Leaves Kuzhambu Recipe
Murungai Keerai Kuzhambu, one of healthy kuzhambu variety with nutrient packed drumstick leaves. With rich flavor of coconut along with protein rich dal, tamarind and iron rich drumstick leaves, makes this kuzhambu healthy and nutritious. Serve with rice along with a teaspoon of ghee !
Servings 6 people
Calories 77kcal
Equipment
- Heavy Bottomed Pan
- Mixer Grinder
Ingredients
- 1 Lemon Size Tamarind
- 2 Cups Drumstick Leaves Tightly packed. 1 Cup - 250ml
- ⅓ Cup Toor Dal
- 1 Cup Shallots / Baby Onions
- 2 Pinch Turmeric Powder
- 1½ tsp Salt
For Grinding
- 1 tsp Oil
- 8 Red Chili
- ¼ tsp Fenugreek seeds
- 1 tbsp Raw Rice
- ⅓ Cup Grated Coconut
For Tempering
- 2 tsp Coconut Oil
- 1 tsp Mustard Seeds
- Few Curry leaves
Instructions
Soaking Tamarind
- Soak tamarind in warm water for 10 mins. After 10mins, squeeze and extract the tamarind juice. Set this aside.
Cooking Dal
- Take toor dal in a vessel. Wash it thoroughly. Add a pinch turmeric powder.
- Pressure cook dal for 4-5 whistles or till its mushy. Once the pressure is released, take out the dal, mash it nicely using the back of the ladle and set it aside.
Soaking Rice
- Wash and soak rice for about 10mins.
Grinding Process
- Heat oil in a pan. Add red chili, fenugreek seeds and fry till the fenugreek seeds bocomes nice red color. Switch off the flame and let the fried ingredients cool off.
- Take these fried ingredients to the mixer jar. Drain water from soaked rice and add it to the mixer jar along with grated coconut.
- Grind everything to a smooth paste. Set this paste aside.
Prepare Drumstick Leaves
- Remove all the stems and collect the green leaves. You can discard the stems.
- Wash the drumstick leaves thoroughly and set aside.
Cooking Kuzhambu
- Heat oil in a pan. Add mustard seeds and when it starts to sputter, add curry leaves and give a mix.
- Then add the drumstick leaves to the pan. Saute the leaves for 2 mins.
- Then add 1/2 cup water along with a pinch of turmeric and boil the leaves for 5 mins or till it becomes soft.
- Once the drumstick leaves are cooked and becomes soft, add tamarind extract to the pan.
- Add necessary salt and boil for about 5 mins to get rid off the raw smell of the tamarind.
- Then add the mashed dal to the pan and stir well.
- Next, add the ground coconut-spice paste and give a good mix.
- Adjust the consistency of the kuzhambu by adding water. Bring it to boil and switch off the flame.
Serving Time
- Serve the delicious Murunga Keerai Kuzhambu with hot steaming rice along with a teaspoon of ghee!
Video
Nutrition
Serving: 1Cup | Calories: 77kcal | Carbohydrates: 11g | Protein: 9g | Fat: 2g
INSTRUCTIONS WITH STEP BY STEP PICTURES
SOAKING TAMARIND
- Soak tamarind in warm water for 10 mins. After 10mins, squeeze and extract the tamarind juice. Set this aside.
COOKING DAL
- Take toor dal in a vessel. Wash it thoroughly. Add a pinch turmeric powder.
- Pressure cook dal for 4-5 whistles or till its mushy. Once the pressure is released, take out the dal, mash it nicely using the back of the ladle and set it aside.
SOAKING RICE
- Wash and soak rice for about 10mins.
GRINDING PROCESS
- Heat oil in a pan. Add red chili, fenugreek seeds and fry till the fenugreek seeds bocomes nice red color. Switch off the flame and let the fried ingredients cool off.
- Take these fried ingredients to the mixer jar. Drain water from soaked rice and add it to the mixer jar along with grated coconut.
- Grind everything to a smooth paste. Set this paste aside.
PREPARE DRUMSTICK LEAVES
- Remove all the stems and collect the green leaves. You can discard the stems.
- Wash the drumstick leaves thoroughly and set aside.
COOKING KUZHAMBU
- Heat oil in a pan. Add mustard seeds and when it starts to sputter, add curry leaves and give a mix.
- Now, add the shallots and fry till translucent.
- Then add the drumstick leaves to the pan. Saute the leaves for 2 mins.
- Then add 1/2 cup water along with a pinch of turmeric and boil the leaves for 5 mins or till it becomes soft.
- Once the drumstick leaves are cooked and becomes soft, add tamarind extract to the pan.
- Add necessary salt and boil for about 5 mins to get rid off the raw smell of the tamarind.
- Then add the mashed dal to the pan and stir well.
- Next, add the ground coconut-spice paste and give a good mix.
- Adjust the consistency of the kuzhambu by adding water. Bring it to boil and switch off the flame.
SERVING TIME
- Serve the delicious Murunga Keerai Kuzhambu with hot steaming rice along with a teaspoon of ghee!
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