MURUNGAI KEERAI KOOTU/ DRUMSTICK LEAVES KOOTU

 Hi friends,

Hope you tried out my murungai keerai poriyal recipe, today I am posting a recipe of murungai keerai kootu.This is a bit gravy dish, can be had as a main dish or side dish for  lunch.

I have already talked a lot about the benefits of murungai keerai/drumstick leaves. Its good to add murungai keerai at least once a week. Adding any type of keerai at least twice a week  has lots of health benefits.

This recipe I am using murungai keerai and a mix of three dhall( Moong dhall,chenna dhall and toor dhall).You can use any greens for this recipe, like mulai keerai,arai keerai ,palak or siru keerai. The recipe is the same and its a simple recipe. I am not adding any grinded ingredients, hence its a simple and easy keerai kootu recipe. Even kids who don't like keerai would love this recipe as the mix of 3dhall gives a wonderful taste to this dish.

This keerai kootu can be served with white rice, or as a side dish. This is a very tasty side dish for chapatis. I have made a bit gravy consistency, but you can reduce the water and make it a bit thick consistency if you are going to use it with chapatis.

Lets get on to the recipe.

INGREDIENTS:

murungai keerai/drumstick leaves             -   3cups

thoor dhall/thuvaram  paruppu                 -    1/4 cup

moong dhall /paasi paruppu                     -    1/4 cup

chenna dhall/ kadalai paruppu                  -     4-5 tbsp

onion                                                     -    1 medium 

tomato                                                   -    1 medium

garlic(crushed)                                        -    7-8 no's

oil                                                          -    3-4 tbsp

ghee                                                      -     1 tbsp

jeera                                                      -     1 tsp

mustard                                                 -      1 tsp

red chilli                                                 -      1 no.

Hing/asafoetida                                       -      a pinch

turmeric                                                 -      1 tsp

water                                                    -      as required

INSTRUCTIONS:

First take all the dhall( toor,moong and chenna dhall) ,wash it well and soak for 15 mins.

After soaking, pressure cook the dhalls with enough water ,and required salt. pressure cook until the dhalls are well cooked, I cooked on low flame after the first whistle for 15 mins.

The moong dhall and toor dhall would be well cooked ,but you can see whole chenna dhall/kadalai paruppu. That is okay, as that gives a nice crunchy taste while eating.

Now chop the onion, tomatoes and crush the garlic.

Next in a heavy bottom kadai, add oil cumin and mustard.

when it splatters add crushed garlic and red chilli. I always prefer less spicy kootu, you can add 2-3 red chilli based on your spice level.

Now sauté till the garlic turns a little brown and aromatic.at this stage add the onions.

Add little salt and sauté till the onions turns golden colour, now add the chopped tomatoes.

Now saute till the tomatoes turn mushy. then add turmeric, Hing and required salt.

Now on medium flame ,keep sautéing all the masala, till oil separates from the contents.

Now its time to add the washed and cleaned murungai leaves.

sauté on a low flame, for few minutes ,the quantity of the keerai reduces. sauté well until all the contents are well mixed.

after 7-10 minutes of sautéing, the murungai leaves would have been half cooked. Now add the boiled dhall mixture into it.

Now mix well, if you wish a bit watery kootu then add little water, else the consistency should be fine. Let it boil on medium flame for 10-12 minutes.

  You can see the whole kadalai paruppu/chenna dhall in the middle. It enhances the taste by giving a crunchy feeling while eating.

Now after 10 minutes of boiling ,just before switching off the flame add the ghee, it enhances the flavour.

                                                                                                       

That's it... the flavour of crushed garlic along with mixed dhall...at last the flavourful ghee gives a wonderful murungai keerai kootu.

This will a best friend with white rice, chapatis or a side dish.

So friends, do give this recipe a try and let me know how it turns out. You can use any greens for this recipe..

This will be a tasty and healthy dish for everyone in the family..

So share your comments, like and share  my Facebook page        cookwithindu.

I will be back with another intresting recipe soon..

Until then...tata😃