- 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
- Oil – 1 teaspoon
- Mustard – ½ teaspoon
- Asafoetida Powder – a pinch
- Sambar Onion – 2 Nos (Chopped finely)
- Separate the leaves from the stem. Wash well and keep it aside.
- Cook green gram dhal with a pinch of turmeric powder till soft.
- 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.
- 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.
- Then season it with mustard, asafetida and chopped onion.
- Serve with hot rice.