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Murungai Keerai Kootu | Moringa Leaves Kootu | Drumstick Leaves Kootu
Aruna
Murungai Keerai Jootu is a great way of incorporating significant amounts of moringa leaves/drumstick leaves into our daily diet; and as a delicious stew that can be eaten with both rice and roti.
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Prep Time
10
minutes
mins
Cook Time
35
minutes
mins
Total Time
45
minutes
mins
Course
Accompaniments, Mains
Cuisine
Indian, South Indian, Tamil Nadu
Servings
4
People
Ingredients
1x
2x
3x
1/4
Cup
Moong Dal
(~60 gms)
1
Cup
Moringa Leaves
(~35 gms)
1/4
tsp
Turmeric
Salt to Taste
For Kootu Masala
1/2
tsp
Udad Dal
1/2
tsp
Chana Dal
1/4
tsp
Pepper
8-10
Fenugreek Seeds (Methi)
1
tbsp
Coriander Seeds
3
tbsp
Grated Coconut
2
Red Chillies
2
tsp
Oil
(Coconut oil preferred)
For Tempering
2
tsp
Oil
(Coconut oil preferred)
1
tsp
Udad Dal
1
tsp
Mustard Seeds (Rai)
2
Red Chillies
Instructions
Pressure cook the moong dal, moringa leaves, and turmeric in 1.25 cups of water till the dal is totally mashable.
Took me about 4 whistles.
Use a heavy ladle to mash the dal well. Set aside.
Making the Masala
Over medium flame, heat the oil.
Add udad dal and chana dal, and fry till they are light golden brown.
Add the red chillies, fenugreek seeds, and pepper seeds. Stir-fry for a minute.
Add the coriander seeds and stir-fry till aromatic.
Remove from heat and add the coconut. Mix well.
After the mix cools a bit, grind to a fine paste with about 3-4 tbsp water.
Making the Murungai Keerai Kootu
Add the ground masala and salt to the cooked dal and leaves. Mix well.
In a ladle, heat the oil.
Add mustard seeds and wait till they splutter.
Add udad dal and wait till it turns light brown.
Add split red chillies.
Add the tempering to the kootu and mix well.
Cover and let the kootu rest for at least 15 minutes before serving with rice or roti.
Keyword
Drumstick Leaves Kootu, Moringa Leaves and Green Gram Stew, Moringa Leaves Kootu, Murungai Keerai Kootu
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Do let me know how you liked it
@aahaaram
or tag
#aahaaram
!