Murungai Keerai Kootu is a simple South Indian side dish made with drumstick leaves, dal, and fresh coconut paste, has mild flavour with soft, creamy texture. This is one of the easy side dish recipes to make, feels filling and is made with simple ingredients.
This recipe is served with hot rice, and also it goes well with sambar and rasam rice. This feels like a comforting meal. It is just also a good way to include healthy greens in our daily lives. It feels very light to eat and keeps you fuller for a longer time.
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About Murungai Keerai Kootu
Murungai Keerai Kootu is made often in homes as side dish for lunch. Most people like drumstick leaves, it is also easily available. These have a distinct taste and flavour. It is a simple dish without too many spices and can be made under few minutes.
You can also add an amount of sambar powder to bring everything together without taking away the taste of the greens, but its optional. Also the coconut in this recipe gives the kootu a creamy texture and the tomato adds a mild tang.
You can just add garlic to this kootu. This recipe can be adjusted to your taste preference, you can adjust spicesness to your taste. Also add in more coconut or reduce for mild flavour and it's also a healthier option for all ages. This is a staple dish in Indian homes.
I make this for lunch as it does not take much time once the leaves are cleaned. It is simple but always feels satisfying.
Since my childhood I have a aversion eating greens and amma used to try all possible ways to sneak in this veggie sometimes I even swallow it like tablet put the greens n drink water and now when I see mittu doing the same.
The only time I ate greens without much fuss was during my both pregnancies. Even now I m not fond of greens but love some varieties and this drumstick leaves is one of them but gugu loves greens definitely not my gene. As we don't get this greens variety in shops often whenever I see this never miss to cook and eat.
Murungai Keerai Kootu Ingredients
- Drumstick Leaves - I make this with tender drumstick leaves as they cook faster.
- Dals - I used toor dal and moong dal for this recipe. The toor dal gives body while the moong dal makes the kootu soft and creamy.
- Tomato - I have added a ripe tomato for a light tang. It balances the earthy taste of the greens nicely without making the kootu sour.
- Spice powders - Turmeric powder gives colour and sambar powder adds a gentle spice. I keep both on the lighter side so the greens still stands out.
- Coconut paste - I have ground fresh coconut with cumin into a smooth paste. It makes the kootu creamy and also gives a lovely flavour.
- Tempering - I have used oil, mustard seeds, urad dal, small onions and green chilli for the tempering. The onions become lightly golden and gives so much flavour to the kootu. I never skip this part.
- Salt and water - Both are added as needed. I sometimes add little hot water at the end if the kootu becomes thick after resting.
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How to make Murungakeerai Kootu Step by Step
1.Dry roast moong dal till golden brown. Pressure cook both the dals with ¾ cup of water, salt and turmeric powder, Cook until mushy and soft. Mash it well with a ladle and set aside.
2.To a mixer jar : add coconut, jeera and little water grind it to semi fine paste. Set aside. Cooked dal is ready.
3.Clean the greens. Pluck the drumstick leaves from stem, rinse it well drain water and keep aside.
4.In a kadai heat oil - add green chillies, then tomato saute till it turns mushy.
5.Add turmeric powder and sambar powder. Saute and cook for a minute. Then add water.
6.Add required salt. Cook covered till the greens is cooked and turns soft.
7.Now the colour is changed and there is no water too, add cooked dal.
8.Mix well. Add coconut paste and cook for few minutes in low flame.
9.Meanwhile you can do the tempering. Heat oil in a tadka pan - add mustard seeds and urad dal let it splutter. Add chopped onion saute till golden.
Add the tempering and mix well. Switch off
Expert Tips
- Cleaning - I always clean the drumstick leaves first before starting the recipe.
- Dal - I cook the dals until it is soft enough to mash well or else the kootu will not have that smooth texture.
- Coconut - I prefer not to add too much water while grinding the coconut.
- Tempering - I always make the tempering at the end. Pouring it over the hot kootu gives a much nicer flavour and aroma.
- Consistency - We like this kootu little thick for rice. If it becomes too thick later, I simply mix in little hot water while reheating.
- Ghee - I always add a spoon of ghee while serving. It lifts the flavour so much even though it is only a small addition.
Serving and Storage
Serve it hot with rice and appalam for a simple meal. This goes well with sambar rice, rasam rice also. I don't recommend keeping this in the fridge. Consume it on the same day.
FAQS
1. Can I use only toor dal?
Yes you can, sometimes make it that way and it still tastes good.
2. Can I skip the coconut?
You can, but I feel the coconut gives the kootu a much better taste.
3. Why is my kootu slightly bitter?
Tender drumstick leaves usually tastes milder, so I always use them if I can.
4. Can I add garlic?
Yes, many people do and it gives a different flavour.
5. What can I serve with this?
We mostly have it with hot rice, ghee and appalam.
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📖 Recipe Card
Murungai Keerai Kootu Recipe
Ingredients
- 2 cups drumstick leaves
- 1 small tomato chopped roughly
- ½ teaspoon turmeric powder
- ½ teaspoon sambar powder
- ¼ cup toor dal
- ⅛ cup moong dal
- water as needed
To temper:
- 1 teaspoon mustard seeds
- ½ teaspoon urad dal
- 10 nos small onion
- 2 teaspoon oil
- 1 no green chilli slitted
To grind:
- 2 and ½ tablespoon coconut
- ½ teaspoon jeera
- water as needed
Instructions
- Dry roast moong dal till golden brown.
- Pressure cook both the dals with 1 cup of water, salt and turmeric powder, Cook until mushy and soft.
- Mash it well with a ladle and set aside.
- To a mixer jar : add coconut, jeera and little water grind it to semi fine paste. Set aside. Cooked dal is ready.
- Clean the greens. Pluck the drumstick leaves from stem, rinse it well drain water and keep aside.
- In a kadai heat oil - add green chillies, then tomato saute till it turns mushy.
- Add turmeric powder and sambar powder. Saute and cook for a minute. Then add water.
- Add required salt. Cook covered till the greens is cooked and turns soft.
- Now the color is changed and there is no water too, add cooked dal.
- Mix well. Add coconut paste and cook for few mins in low flame.
- Meanwhile you can do the tempering. Heat oil in a tadka pan - add mustard seeds and urad dal let it splutter. Add chopped onion saute till golden.
- Add the tempering and mix well. Switch off.
- Serve Murungai Keerai Kootu hot with a drizzle of ghee with rice, heaven!
Notes
- Cleaning - I always clean the drumstick leaves first before starting the recipe.
- Dal - I cook the dals until it is soft enough to mash well or else the kootu will not have that smooth texture.
- Coconut - I prefer not to add too much water while grinding the coconut.
- Tempering - I always make the tempering at the end. Pouring it over the hot kootu gives a much nicer flavour and aroma.
- Consistency - We like this kootu little thick for rice. If it becomes too thick later, I simply mix in little hot water while reheating.
- Ghee - I always add a spoon of ghee while serving. It lifts the flavour so much even though it is only a small addition.
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