This recipe is made with spinach (murungai keerai also known as drumstick leaves) and sambar powder. It is usually served with hot rice. Here is a list of different kinds of spinach (keerai).
Murungai Keerai Poricha Kuzhambu
4
servings5
minutes15
minutesThis recipe is made with spinach (murungai keerai also known as drumstick leaves) and sambar powder. It is usually served with hot rice.
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 Chilies – 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
- 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 Chilies, Coriander Seeds, Black Pepper, Cumin (Jeeragam), Bengal Gram Dhal and Coconut gratings and grind it to a fine paste.
- Add 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. Cook unit it boils.
- 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.