DRUMSTICK LEAVES KUZHAMBUDrumsticks or Moringa as they are also called, have numerous health benefits too. Apart from drumsticks, their leaves ( also known as Moringa Leaves) are considered to be super healthy.
It can do you a lot of good in many ways as detailed in this article from PharmEasy. "Moringa Leaves- 16 Health Benefits You Should Know".
Today's recipe is from Tamilnadu and is for a dish made with Drumstick Leaves called, "Murungai Keerai" in Tamil. Drumstick leaves which are prized for their medicinal properties are called "Nugge Soppu" in Kannada and "Mashinga Palle" in my mother tongue, Konkani.
Elsewhere in this blog, you will find recipes for dishes made with drumstick leaves, such as:
I have adapted this from Murungai Keerai Kuzhambu from the YouTube video in Tamil in Subbu's Kitchen.
We very much enjoyed this dish with hot steamed rice and pappadams for lunch.
- Drumstick Leaves (Murungai Keerai), 2 cups , tightly packed
- Tamarind, lemon sized, 1
- Toor Dal, 1/3 cup
- Shallots ( Small Onions), 1 cup
- Turmeric Powder, 1/8 tsp + 1/4 tsp
- Salt, to taste
Roast & Grind for the Masala:- -
- Byadgi Red Chillies, 8
- Fenugreek Seeds, 1/4 tsp
- Fresh Coconut Gratings, 1/3 cup
- Raw Rice, 2 tsp
- Oil, 1 tsp
For Seasoning :-
- Mustard Seeds, 1 tsp
- Curry leaves, a few
- Coconut Oil, 2 tsp
Remove the drumstick leaves from their stems to yield about 2 tightly packed cups
Wash the drumstick leaves thoroughly in several changes of water. Keep aside
Soak the tamarind in a bowl of warm water for about 10 minutes, then extract the tamarind juice.
Soak 2 tsp raw rice in a little water for about 10 minutes
Peel the shallots
Wash and pressure cook the toor dal with 1 cup of water, adding a little turmeric powder, for 4-5 whistles or till the dal gets full cooked
Once the cooker cools, remove the dal - mash it and keep aside
Heat 1 tsp of oil in a thick bottomed kadhai and on medium heat roast the Byadgi red chillies and the fenugreek seeds till the fenugreek seeds turn golden and the chillies become crisp
Transfer this to a small mixer jar, add the coconut gratings, and the soaked raw rice and grind to a smooth paste adding water as required. Keep aside
Heat 2 tsp coconut oil in the same kadhai and on medium heat add the mustard seeds and when they splutter add the curry leaves and saute for a few seconds
To this add the peeled shallots and saute them till they turn translucent
Add the drumstick leaves and saute on high flame for about 2 minutes
Add 1/2 cup of water and 1/4 tsp of turmeric powder, mix well cook till the drumstick leaves become soft
Now add the tamarind juice and salt to taste and let it boil for 5 minutes till the raw smell of the tamarind goes
Add the mashed toor dal and the freshly ground paste and mix well
Adjust the consistency of the Kuzhambu by adding water, if required
Check for salt and add if required
Bring to a boil, then lower the heat and let it simmer for 2 minutes
Switch off the gas and transfer to a serving bowl
Serve Drumstick Leaves Kuzhambu with hot steamed rice and pappadam
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