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Murungai Keerai Kollu Kuzhambu - Drumstick Leaves Horse Gram Curry

Murungai Keerai Kollu Kuzhambu - Drumstick Leaves Horse Gram Curry

By Admin
Prep Time Total in 40 M
Course Lunch
Cuisine Chettinad
Diet Vegetarian

The Murungai Keerai Kollu Kuzhambu Recipe is a wholesome tangy curry that is made from horse gram dal and drumstick leaves - both of which being super foods for a healthy diet. Serve this curry along with a bowl of hot rice for a comforting weeknight dinner.

Ingredients

  • 1 cup Horse Gram Dal (Kollu/ Kulith)
  • soaked for 3 to 4 hours
  • 2 cups Drumstick Leaves (Moringa/Murungai Keerai)
  • roughly chopped
  • 1 cups Tamarind Water
  • 10 Pearl onions (Sambar Onions)
  • peeled and halved
  • 2 Tomatoes
  • roughly chopped
  • 1 teaspoon Sambar Powder
  • 1 teaspoon Whole Black Peppercorns
  • coarsely pounded
  • Salt
  • to taste
  • 1 teaspoon Jaggery
  • Ingredients for seasoning
  • 1 teaspoon Sesame (Gingelly) Oil
  • 1 teaspoon Mustard seeds (Rai/ Kadugu)
  • 1/2 teaspoon Methi Seeds (Fenugreek Seeds)
  • 2 sprig Curry leaves
  • roughly torn 

Instructions

Step 1

To begin making the Murungai Keerai Kollu Kuzhambu Recipe, first get all the ingredients prepped and ready

Step 2

Make the tamarind water according to the recipe - How To Make Tamarind Water

Step 3

Soak the horse gram for a couple of hours

Step 4

Soaking helps it to cook faster

Step 5

Pressure cook the drumstick leaves, along with salt and 2 tablespoons of water for just 1 whistle

Step 6

Release the pressure immediately, to prevent overcooking the greens and also to retain its fresh green colour

Step 7

Once the ingredients are prepped, we will cook them all in the pressure cooker

Step 8

Into the pressure cooker, add a teaspoon of oil - saute the onions until lightly tender

Step 9

 Once the onions are tender, add the horse gram, tomatoes, tamarind water, salt, jaggery, sambar powder, pepper and salt

Step 10

Stir well to combine and cook for 6 to 8 whistles

Step 11

 After 8 whistles, turn of the heat and allow the pressure to release naturally

Step 12

Once released, stir in the cooked Murungai Keerai into the Kollu Kuzhambu

Step 13

Give the Murungai Keerai Kollu Kuzhambu a brisk boil and turn off the heat

Step 14

The Kuzhambu will be a little runny, if you like a thicker, then you can simmer the Kuzhambu on low heat until it thickens

Step 15

Check the salt and spices and adjust to suit your taste

Step 16

The final step is the seasoning

Step 17

Heat a little oil in a small tadka pan, add the mustard seeds, fenugreek seeds and allow it to crackle

Step 18

Once it crackles add the curry leaves and stir

Step 19

 Turn off the heat and add the seasoning to the Murungai Keerai Kollu Kuzhambu and serve

Step 20

The Murungai Keerai Kollu Kuzhambu Recipe is a perfect dish to go along with some steaming hot rice, Cabbage Poriyal and Appalam

Step 21

Serve it for lunch or dinner and you will surely enjoy this spicy curry

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