Murunga Keerai Poricha Kuzhambu (Drumstick leaves)

 Drumstick leaves are very good for health, it is very rich in iron.  When ghee is prepared at home, in the end few strands of drumstick leaves are added to the hot ghee, it adds to the aroma of the ghee and then these leaves are removed and children eat those ghee roasted leaves very happily as it tastes awesome.
Try the 'Murunga Keerai Poricha Kuzhambu' for lunch and have a happy and healthy day!

 

(making the Poricha Kuzhambu - a glimpse)

 

Ingredients:

Murunga Keerai (drumstick leaves) : 1 thick bunch
Tuwar dal : 50g
Red chillies : 3 to 4 (adjust as per its hotness)
Urad dal : 1 tbsp
Jeera : 1 tsp
Dhaniya seeds : 1 tsp
Black pepper : 1 tsp
freshly grated coconut : 1/2 cup
Turmeric : 1/4th tsp
Rasam powder : 0.5 tsp
Sambhar powder : 0.5 tsp
Asafoetida/hing : 1/4th tsp
Mustard seeds : 1/2 tsp
Curry leaves : few
Salt to taste
Oil : 2 tbsp apprx



Method:

1. Pressure cook tuwar dal and keep it aside.  Clean the drumstick leaves well and chop them roughly.
2. In a pan/thick bottom vessel saute the chopped drumstick leaves in oil till the leaves leave water and shrink. Then add 1.5 tumbler (1 tumbler=~200ml) water to it. Add salt, turmeric, rasam powder, sambhar powder and close it with a lid and let it boil on low to medium flame for 5-7 min.
3. Meanwhile, heat some oil in a small pan, add red chillies, urad dal, dhaniya seeds and black pepper.  Once dal starts turning golden brown switch off the flame, then immediately add jeera. Transfer it into a mixer jar, let it cool, add fresh grated coconut and grind it into a little coarse paste and keep it aside.
4. Mash and add the cooked tuwar dal into the boiling mixture. (Adjust water if required)
5. Let it boil for 3-4 min. Then add the ground coconut-spice paste , mix well and let it simmer for 4-5 min. Switch off the flame.
6. For tempering, in a small pan, heat oil and add mustard seeds. Once it crackles switch off the flame and add asafoetida. Add this to the gravy.

Serve it hot with rice and papad/appalam.

Note : The consistency should be neither too thin nor too thick.