Murungai Keerai Poricha Kuzhambu | Drumstick Leaves Poricha Kootu Recipe - Tickling Palates (2024)

Murungai Keerai Poricha Kuzhambu Recipe with step by step pictures. This is also called as Murungai Keerai Poricha Kootu as it is a dal based dish. Murungai Keerai known as Drumstick Leaves (Moringa Leaves) is a rich source of Iron and Vitamin A and I try to include it whenever I could get hold of it which is very rare though.

Having grown up in a place where there are at least 4 to 5 drumstick trees per house and eating the leaves almost daily in form or another, I find it sad when I could not get hold this keerai often in the city.

Though I try to add it while making kanji (porridge) or to adai for breakfast, I love to have it as poricha kulambu with steaming hot rice for lunch. As this is a no onion, no garlic recipe, it is perfect to make and eat on fasting (vrat) days.

But if you are not making this on a fasting day, then you can add 2 shallots (Sambar onions) and 2 garlic pods while grinding coconut. Other than yellow moong dal, you can also use tur dal or a mix of both the dals.

Murungai Keerai Poricha Kuzhambu Recipe with step by step pictures:

1. Grind grated coconut, green chilies, and cumin seeds to a fine paste using 2 to 3 tablespoon water. Keep aside.

2. Pressure cook moong dal with turmeric powder for 2 whistles. Once the pressure releases mix in murungai keerai and close the pan with lid.

3. Add sambar powder, salt, ¼ cup water and bring to a boil.

4. 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.

5. Heat a pan with oil and season with mustard seeds and urad dal and pour the seasoning over the simmering kuzhambu.

6. Mix well and take off fire. Murungai Keerai Poricha Kuzhambu is ready.

Serve hot with rice or serve it as a side dish for sambar or vatha kulambu sadam.

Murungai Keerai Poricha Kuzhambu Recipe details below:

Recipe

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