Drumstick Leaves Fry Gravy
Drumstick Leaves Gravy / Murungai Keerai Kuzhambu
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

Drumstick Leaves Gravy / Murungai Keerai Kuzhambu is a nutritious and easy gravy

Course: Main Course
Cuisine: Indian
Servings: 2
Author: Anlet Prince
For Pressure Cooking
  • 1/3 Cup Toor Dal / Tur Dal
  • 1 Cup Water
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Turmeric powder
  • 3 Pods Garlic
To Roast and Grind
  • 1/2 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
  • 1/2 Cup Drumstick Leaves / Moringa Leaves
  • 1 Cup Water
  • Required Salt
  • 1 Tablespoon Thick tamarind paste
  1. 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

  2. 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.

  3. Heat oil in a wok and add in moringa leaves and saute for 3 minutes.

  4. Add in the cooked dal and cook for another 3 minutes.

  5. Add in the blended paste and cook for another 3 minutes.

  6. Add in the Tamarind paste. Add in salt to taste. Cook until the masalas blend well. Switch off the flame.

  7. Add in the ingredients mentioned under for tampering into a wok and saute them. Add them on top of the dal mixture.

  8. Drumstick Leaves gravy is now ready to serve with steamed rice and papad.

Recipe Notes