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Murungai keerai kootu recipe

Murungai keerai kootu recipe with step by step pictures.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2
Author Sharmilee J


  • 2 cups drumstick leaves
  • 1 small tomato chopped roughly
  • 1/2 tsp turmeric powder
  • 1/2 tsp sambar powder
  • 1/4 cup toor dal
  • 1/8 cup moong dal
  • water as needed

To temper:

  • 1 tsp mustard seeds
  • 1/2 tsp urad dal
  • 10 nos small onion
  • 2 tsp oil
  • 1 no green chilli slitted

To grind:

  • 2 and 1/2 tbsp coconut
  • 1/2 tsp jeera
  • water as needed


  • 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 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!