Murungai Keerai (Drumstick Leaves) Poricha Kuzhambu

Murungai Keerai (Drumstick Leaves) Poricha Kuzhambu

Ingredients

  • Drumstick Leaves – 1 small bunch
  • Green Gram Dhal – ½ cup
  • Sambar Powder – ½ teaspoon
  • Turmeric Powder – ¼ teaspoon
  • Salt – 1 teaspoon or as per taste


To fry and grind:

  • Red Chillies – 2
  • Coriander Seeds – 1 tablespoon
  • Black Pepper – ½ teaspoon
  • Cumin (Jeeragam) – 1 teaspoon
  • Bengal Gram Dhal – 1 teaspoon
  • Coconut gratings – 2 tablespoons


For Seasoning:

  • Oil – 1 teaspoon
  • Mustard – ½ teaspoon
  • Asafoetida Powder – a pinch
  • Sambar Onion – 2 Nos (Chopped finely)

Directions

  1. Separate the leaves from the stem. Wash well and keep it aside.
  2. Cook green gram dhal with a pinch of turmeric powder till soft.
  3. In a teaspoon of oil fry Red Chillies, Coriander Seeds, Black Pepper, Cumin (Jeeragam), Bengal Gram Dhal and Coconut gratings and grind it to a fine paste.
  4. Put the drumstick leaves in a vessel and add sambar powder, turmeric powder, salt and little water. Cook on medium flame for 3 to 4 minutes. Add cooked dhal to the Keerai and mix it well. Bring to boil. When it starts boiling, add the ground masala paste and stir well. If necessary add little water and again bring to boil.
  5. Then season it with mustard, asafetida and chopped onion.
  6. Serve with hot rice.

19 Comments

  1. Aarthi senthil

    Dear maami,

    I have a 14 months old baby girl I am sure in ur exp. u know how to make food extra intersting it’s a great struggle feeding hercan u suggest some healthy food for her…thanks so much…

    Love
    Aarthisenthil

    • shankar Narayanan

      Hi Aarithisenthil,
      If you could get red rice cooked well and add a little ghee and parrupu all mashed well Salt is optional.. You can add a little rasam to thin the meal. Hope this help. I used to feed my daughter that way.
      Hari Om.

  2. Loved your recipe. Superb!

  3. Dhanya Sudheer Varma

    Nice recipe. I have tried these ingredients with pavakkai. But with drumstick leaves it is more tastier. Thank you.

  4. Supraja Venkat

    Hi Mami,
    Ur site is very nice and informative.. Tried out murungai keerai kuzhambu and got appreciations from my family members,,,
    Thank U mami…..
    Cheers
    Supraja,,,

  5. sugdakshina

    hello
    I tried this kulambhu whatever items who have mentioned to grind as a paste gave a bit of different taste to the dish..also wasn’t able to get the taste of parruppu n keerai at all…not sure what mistake i did…need your suggetions plz…..

    • May be the items for grinding is over fried. Also the dhal is not cooked properly. Some type of keerai also give different taste. Overgrown leaf will not taste as good as the tender leaf.

  6. sugdakshina

    thank you mam…will correct this mistake next tine when i try this kulambhu….

  7. can we add tomatoes with green gram dhal and cook it for tangy taste in poricha kulambu

    • Hi Akila,

      Normally for Poricha Kuzhambu, no tomato/tamarind is added. And no tanginess in the poricha kuzhambu. If you like, you can add it and no harm in trying new recipes.

  8. Hi Mami,

    Today i have tried this recipe & it is appreciated from all.I used toor dhal instead of green gram dal. The taste is different & nice also

  9. We are going to try this for today’s lunch. Thank you 🙂

  10. Maami,

    Neenga sonnatha try panninen, aana konjam nalla varatha maathiriye irukku, but taste superb, nalla kaariyam panel pongo , innu nalla nalla dishyellam write pannungo, enga maattathu ponnu veliyile poy irukka, ava vanthana atha ennainnu paakka solren ponga, neenga nalla irupel maami.

    • Thank you for writing. Sometimes, the quality of Murungai Keerai make the dish slightly different. Try for one or two times, then you will get what you expect.

  11. Also karisilanganni keerai yellow variety?

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