Murungai Keerai Kootu Recipe
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.
Servings2
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.
Nutrition Facts
Murungai Keerai Kootu Recipe
Amount Per Serving (125 g)
Calories 409
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 25mg1%
Potassium 783mg22%
Carbohydrates 53g18%
Fiber 6g25%
Sugar 3g3%
Protein 25g50%
Vitamin A 411IU8%
Vitamin C 528mg640%
Calcium 1073mg107%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @sharmispassions or tag #sharmispassions
Like our video?Subscribe to our youtube channel to get latest updates!