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Monday, 9 October 2017

Murungai Keerai Thanni Saaru/Drumstick Leaves Cooked with Coconut Milk/Murungai Keerai Thengai Paal Saaru

Murungai Keerai thanni is one of my favorite recipes that my mom makes very often. It is usually very difficult to make kids eat the greens, but when we make this keerai thanni and give, they will just love it.  I love the fresh murungai keerai/drumstick leaves which we get in our backyard [organic],  cook it with kazhani thanni [rice washed water] along with onions, green chilles and the final touch of adding coconut milk is just amazing. We usually make this for lunch and serve with steam cooked white rice.

In my earlier post I have shared about the health benefits of Murungai Keerai, I would love to mention it here as well. Drumstick leaves have wonderful medicinal properties. They have essential amino acids for the healthy functioning of our body. Regular consumption of drumstick leaves is highly recommended for anemic people. They are rich sources of antioxidants, proteins, potassium, vitamin A, C, B3, B2, iron and magnesium. They help in maintaining the blood sugar levels. Keeping all the health benefits in mind do try out the Murungai Keerai Thanni and post your feedback here.

Meanwhile do check out other interesting MurugaiKeerai Recipes like Drumstick LeafPowder/Murungai Keerai Powder, Murungai Keerai Soup, Murungai Keerai MuttaiPoriyal, Murungai Keerai Sambar. Do not forget to check out other interesting Vegetarian gravies here. Also do not forget to checkout Manathakkali Keerai Thanni  recipe here.

Here’s how to make Murungai Keerai Thanni with step by step photos…



Ingredients

Drumstick Leaves/Murungai Keerai
1 ½ cup
Onion
1 finely chopped
Tomato
1 finely chopped
Green Chillies
2 or 3 slit lengthwise
Coconut Milk
From one coconut approx 1 ½ cup [thick]
Cumin Powder[Roasted and ground]
1 tsp
Salt
As needed
Rice Washed Water/Kazhani Thanni
1 ½ - 2 cups

For Tempering

Oil
2 tsp
Cumin Seeds/Jeeragam
½ tsp
Dry Red Chillies
3


Method

Extract coconut milk from one coconut, approximately around 1 ½ - 2 cups of thick coconut milk.



Add cumin powder to the coconut milk, mix well and keep it aside.


Wash the drumstick leaves thoroughly with water.


Now add rice washed water to the drumstick leaves in a deep pan.





Then add finely chopped onion, green chillies, chopped tomato, salt and cook until the leaves become tender around 12-15 minutes.


After the keerai is cooked add the coconut milk. After adding coconut milk, boil for about a minute and switch off the stove.


Heat oil in a small kadai, splutter cumin seeds, fry the dry red chillies and add it to the cooked keerai thanni.


Super delicious, healthy and delectable Murungai Keerai Thanni is ready to be enjoyed. Serve it hot with a bowl of steam cooked white rice and vazhakkai Varuval.


Thank you all for visiting my space, please come back again for more simple, healthy, easy and traditional recipes from my kitchen.

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Have a great day and enjoy.


Until then I am signing off…



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