Drumstick Leaves are said to be a Powerhouse of nutrients. This humble greens are packed with plenty of anti oxidants. Drumstick leaves can be used in Dal, Parathas, Soups, kofthas, egg scrambles or stir fry and many more recipes. Drumstick Leaves Gravy / Murungai Keerai Kuzhambu recipe that i am going to share here is something similar to sambar. It slightly differs from sambar in the Spice Powder used. Fresh coconut is added with spices and blended into a paste and used as the masala. It tastes best when served with steamed rice and papad. Drumstick Leaves are also called as moringa leaves. It helps to fight anemia. It increases immunity, good for weight loss, strengthens bones, and many more and hence called as a power house of nutrients. It is even good for diabetics. Click here to checkout other Drumstick Recipes.
Drumstick Leaves Gravy / Murungai Keerai Kuzhambu
Drumstick Leaves Gravy / Murungai Keerai Kuzhambu is a nutritious and easy gravy
Servings: 2
Ingredients
For Pressure Cooking
- ⅓ Cup Toor Dal / Tur Dal
- 1 Cup Water
- ½ Teaspoon Salt
- ½ Teaspoon Turmeric powder
- 3 Pods Garlic
To Roast and Grind
- ½ Cup Coconut Grated and loosely packed
- 1 Tablespoon Raw Rice
- 3 Dry Red Chillis
- 1 Teaspoon Cumin Seeds
- 3 Pods Garlic
For tampering
- 1 Tablespoon Oil
- 1 Teaspoon Mustard
- 1 Teaspoon Urad Dal
- fistful Curry Leaves
- 2 Dry Red Chillis
Other Ingredients
- 1 Tablespoon Oil
- ½ Cup Drumstick Leaves / Moringa Leaves
- 1 Cup Water
- Required Salt
- 1 Tablespoon Thick tamarind paste
Instructions
- Add in all the ingredients mentioned under "to Pressure Cook" and pressure cook for 3 whistles in medium flame. Switch off the flame and allow the pressure cooker to release pressure on its own. Set it aside
- Dry roast all the ingredients mentioned under to roast and grind except coconut. Add coconut along with them and add in required water and blend them into a smooth paste.
- Heat oil in a wok and add in moringa leaves and saute for 3 minutes.
- Add in the cooked dal and cook for another 3 minutes.
- Add in the blended paste and cook for another 3 minutes.
- Add in the Tamarind paste. Add in salt to taste. Cook until the masalas blend well. Switch off the flame.
- Add in the ingredients mentioned under for tampering into a wok and saute them. Add them on top of the dal mixture.
- Drumstick Leaves gravy is now ready to serve with steamed rice and papad.
Notes
- Coconut is not dry roasted it is blended fresh and added.
- Drumstick Leaves can be replaced with any greens.
Step by Step Photos on how to make Drumstick Leaves Gravy / Murungai Keerai Kuzhambu
- Dry roast all the ingredients mentioned under to roast and grind except coconut. Set them aside and let them cool down.
- >Heat oil in a wok. Add in Drumstick leaves and saute them in low flame for 3 minutes.
- Add in the ingredients mentioned under "to pressure Cook" and pressure cook for 3 whistles in medium flame. Switch off the flame. After the pressure is down open the pressure cooker. Add in the dal into the sauted Moringa leaves. Saute for 3 minutes.
- Blend the dry roasted ingredients into a smooth paste and add them into the dal. Cook for another 3 minutes.
- Add in tamarind paste and salt to taste. Cook until the mixture blends well and oil seperates in the sides.
- For Tampering add in the tampering ingredients into a wok and saute them. Add this mixture on top of the Gravy.
- Drumstick Fry kuzhambu tastes best when served with Steamed rice and papad.
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