Murungai Keerai Kootu is a tasty and healthy dish – generally as a side dish with rice in the South Indian Cuisine. We make Kootu with different vegetables. I tried with Murungai Keerai and it came out to be a very tasty dish. Everyone at home loved it!
Drumstick Leaves (Separated and cleaned) – 1 ½ cup
Tur Dal – ¼ cup
Oil – 2 tbsp
Mustard Seeds – 1 tsp
Urad Dal – – 1 tsp
Curry Leaves – from 1 twig
Dried Red Chillies – 2 (broken)
Garlic Pods – 3 (Finely chopped)
Onion – 1 (Finely chopped)
Small Tomato – 1 (Finely chopped)
Turmeric Powder – 1 pinch
Salt – to suit taste
Grated Coconut – ¼ cup
Green Chillies – 2 (chopped)
Cumin Seeds – ½ tsp
Rinse the Tur Dal and cook it in a pressure cooker with Turmeric and enough water for 3 whistles till the Dal becomes mushy.
Wash the Moringa Leaves thoroughly and keep aside.
Take the ingredients under “For Grinding” in a small mixer jar and grind them to a fine paste with required water and set aside.
Heat the Oil in a pan. Add Mustard Seeds, Urad Dal and Red Chillies. Stir for a few seconds. Add the Curry Leaves and Onion. Sauté till the Onion becomes translucent.
Add Tomato, Salt and Turmeric Powder. Cook for 2 minutes.
Add the Moringa Leaves and sauté for 4 to 5 minutes in medium flame.
Add a cup of water. Simmer for 6 to 8 minutes covered with a lid till the Moringa Leaves are cooked well.
Add the cooked Dal. Mix well. Adjust Salt and cook for 3 to 4 minutes.
Add ground Coconut paste, mix well and cook for a minute or two.
Transfer to a serving bowl.
You can use Moong Dal also in place of Tur Dal.