Monday 13 April 2020

Murungai Keerai Poricha Kuzhambu/Drumsticks Leaves Poricha Kuzhambu/ Murungai Keerai Porciha Kuzhambu Recipe or Poricha Kootu Recipe

Murungai Keerai Poricha Kuzhambu/Drumsticks Leaves Poricha Kuzhambu is one healthy bowl of authentic recipe from district of Thirunelveli. Murungai Keerai/Drumstick Leaves has n number of medicinal values and is cure for lots of diseases. Consuming murungai keerai stimulates the blood circulation in the body and induces the regrowth of hair follicles. They help in purifying the blood and excreting all the toxins in our body. It is an excellent source of calcium and helps in building stronger bones and teeth. They contain abundant amount of potassium which plays a vital role in brain development. I have shared few benefits of murungai keerai, will be sharing more in my future post. For now try out this Murungai Keerai Poricha Kuzhambu and post your comments here. Meanwhile also check out other interesting Murungai Keerai Recipes here and other Dal/Sambars/Kootus here.

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

Drumstick Leaves/Murungai Keerai
1 bunch
Moong Dal/Paasi Paruppu
½ cup
1 finely chopped
1 tsp
Turmeric Powder
1 tsp
As needed

To Roast and Grind
Dry Red Chillies/Kaindha Milagai
Cumin Seeds/Jeeragam
½ tsp
Urad Dal/Ullutham Paruppu
1 tsp
Black Pepper/Milagu
½ tsp
3 tbsp
½ tsp

For Tempering                                           
1 tbsp
Mustard Seeds/Kadugu
½ tsp
Cumin Seeds/Jeeragam
½ tsp
¼ tsp
Dry Red Chillies
Preparation Time: 15 minutes                          Recipe Category: Main Course
Cooking Time: 30 minutes                                 Recipe Cuisine: South Indian
Author: Priya Anandakumar

Other interesting Murungai Keerai Recipes...
Murungai keerai soup
Murungaikeerai podi.

Clean the drumstick leaves/murungai keerai, pluck the rumstick leaves from stem, rinse it well with water. Drain the water and keep it aside.

Wash the moong dal thoroughly with water. Add 1 ½ cup of water, ½ tsp of turmeric powder and pressure cook for three whistles.

Heat oil in a pan, add dry red chillies, cumin seeds, black pepper, urad dal and fry well until the dal changes to golden color and switch off the stove.

Let it cool down completely. Add it to mixer and grind it well.

Then add the coconut and grind well with required water. Keep it aside.

Heat oil in a kadai/sauce pan, splutter mustard seeds, cumin seeds, dry red chillies and fry for 15-20 seconds.

Add finely chopped onions , little salt and sauté well until the onions change to light golden color.

Add the washed murungai keerai/drumstick leaves and sauté well for about 3-4 minutes.

Now add the cooked dal and mix really well. Add required water and let it boil well for about 5-6 minutes.

Add the ground masala paste, sambarpowder, required salt and mix everything really well.

Let the Kuzhambu boil well for another 5 minutes and switch off the stove.

Delicious and healthy Murungai Keerai Poricha Kuzhambu is ready to be enjoyed. Serve it hot with steam cookedwhite rice and Capsicum/Green Bell Pepper fry.

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Priya Anandakumar