Sunday, October 24, 2010

Murunga keerai poriccha kootu

This is a thick gravy cooked with dal(lentils) and murunga keerai( drum stick leaves).

Murunga keerai ---- 2 bundles/ 4 cups of de stemmed leaves.
moong dal --- ½ cup
1 tea spoon of rice flour to thicken the gravy.

Ingredients to grind

Urad dal --- 2 table spoon
Dry red chilli --- 5 no’s
Cumin seeds ---- 1 tea spoon
Grated coconut ---- ½ cup
Black pepper corns – 1 spoon( if you desire it spicier)

For seasoning:
Mustard – 1 tea spoon
Urad dal – 1 teaspoon
1 sprig of curry leaf.


First destem the murungai leaves( drumstick). This can be easily done if the bundles are tied overnight in a wet cloth. In the morning the leaves are loosened from the main stem. Very importantly clean them well and remove the little twigs that may be present else this may get caught in the throat.

After washing them well, boil them with salt and turmeric. Keep this aside. To this add the boiled moong dal.

Roast urad dal, red chilli cumin seeds and pepper corn in a teaspoon of oil. When cool grind them with coconut and add this to the cooked keerai and boil them.
While the gravy has boiled well, add a spoonful of rice flour mixture to thicken the gravy.Allow it to boil for some more time.

In a small wok, add a teaspoon of oil and splutter mustard, urad dal and curry leaf.
Add this garnishing to the kootu.

We can substitute murunga keerai with vegetables like chow-chow,snake gourd, cucumber, cabbage, cluster beans,garden beans,pumpkin, ridge gourd or any greens( keerai) like ponnanganni keerai etc.,

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