Murungai Keerai Kootu is a divinely delicious, yummy side dish made by cooking drumstick leaves with dal, spices, onion, tomato &coconut. Murungai Keerai Kootu is nutritious, can be enjoyed by mixing with rice or as side for rice. Murungai Keerai Kootu recipe is featured in this post with step by step pictures.
Murungai Keerai Kootu is a very tasty curry made with drumstick leaves and dal.Keerai kootu is a regular dish we make at home but this is the first time I am trying with murungai keerai.
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 click and of course eat too.
More Kootu, Curry Recipes
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📖 Recipe Card
Murungai Keerai Kootu
Ingredients
- 2 cups drumstick leaves
- 1 small tomato chopped roughly
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon sambar powder
- 1/4 cup toor dal
- 1/8 cup moong dal
- water as needed
To temper:
- 1 teaspoon mustard seeds
- 1/2 teaspoon urad dal
- 10 nos small onion
- 2 teaspoon oil
- 1 no green chilli slitted
To grind:
- 2 and 1/2 tablespoon coconut
- 1/2 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!
How to make Murungai Keerai Kootu
- Dry roast moong dal till golden brown.Pressure cook both the dals with 3/4 cup of water,salt and turmeric powder, Cook until mushy and soft. Mash it well with a laddle 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 hot with a drizzle of ghee with rice, heaven!
Hot hot keerai kootu ready to serve!
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