Murungai Keerai Kollu Kuzhambu – Drumstick Leaves Horse Gram Curry
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.
Course : Lunch
Ingridients : 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 To begin making the Murungai Keerai Kollu Kuzhambu Recipe, first get all the ingredients prepped and ready. Make the tamarind water according to the recipe – How To Make Tamarind Water.Soak the horse gram for a couple of hours. Soaking helps it to cook faster.Pressure cook the drumstick leaves, along with salt and 2 tablespoons of water for just 1 whistle. Release the pressure immediately, to prevent overcooking the greens and also to retain its fresh green colour.Once the ingredients are prepped, we will cook them all in the pressure cooker. Into the pressure cooker, add a teaspoon of oil – saute the onions until lightly tender. Once the onions are tender, add the horse gram, tomatoes, tamarind water, salt, jaggery, sambar powder, pepper and salt. Stir well to combine and cook for 6 to 8 whistles. After 8 whistles, turn of the heat and allow the pressure to release naturally. Once released, stir in the cooked Murungai Keerai into the Kollu Kuzhambu.Give the Murungai Keerai Kollu Kuzhambu a brisk boil and turn off the heat.The Kuzhambu will be a little runny, if you like a thicker, then you can simmer the Kuzhambu on low heat until it thickens.Check the salt and spices and adjust to suit your taste.The final step is the seasoning. Heat a little oil in a small tadka pan, add the mustard seeds, fenugreek seeds and allow it to crackle. Once it crackles add the curry leaves and stir. Turn off the heat and add the seasoning to the Murungai Keerai Kollu Kuzhambu and serve.The Murungai Keerai Kollu Kuzhambu Recipe is a perfect dish to go along with some steaming hot rice, Cabbage Poriyal and Appalam. Serve it for lunch or dinner and you will surely enjoy this spicy curry.
Murungai Keerai Kollu Kuzhambu – Drumstick Leaves Horse Gram Curry
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