Every time we go to our regular thursday market, the first thing my husband will search for are the different leaves and among them first comes the Drumstick Leaves (Muringayila) and the Palak. He just loves it and so the leaves are healthy too. Now he has found the drumstick tree at one of his friends house nearby, he makes it a point to go and get it from there once or twice a week. So this time when this "Muringayila" came to our house i thought, let cook it.. I usually cook muringayila thoran, muringayila parippu curry, chakkakkuru (jackfruit seeds) muringayila thoran and also muringapoo mutta thoran etc.. and recipes yet to be invented.. hahaha...So here is a very healthy recipe for my lovely readers...
Every part of this tree has its medicinal value, may be its leaves, fruit , seeds inside the fruit , flower etc... This is a very good source of Vitamin A, Vitamin C, Calcium, Potassium, Iron and Protein. And it also helps to reduce the internal body heat.
- Toor Daal - 3/4 cup
- Turmeric powder - 1/2 tsp
- Red Chilly powder - 1/4 Tsp
- Green chilly slit - 5-6
- Shallots (Cheriyaulli) - 4-5
- Grated coconut - 1/2 cup(Grind it to smooth paste with a pinch of turmeric powder)
- Drumstick Leaves - 1 cup
- Cumin (Geera) powder - 1/4 Tsp
- Curry Leaves - 2 Sprig
- Salt - as required
- Coconut Oil /Ghee- 2 Tbsp
- Mustard Seeds - 1 Tsp
- Dry red chilli - 3
- Curry leaves - 1 sprig
- Garlic - 1 clove
- Pressure cook toor daal with turmeric,red chilly powder, shallots, green chilly and salt, with 1 1/2 cup water. Cook for 2-3 whistles. Keep aside and let it cool.
- Clean the leaves by plucking each leaves from the stem and discarding the stem, yellow and dried leaves. Wash the leaves 2-3 times and drain it.
- Now to the toor daal , add the smoothly grind coconut paste, mix it well and let it boil slowly. Add curry leaves and check the salt.
- When it boils, add the drumstick leaves to it . Mix well, also add cumin powder and allow it to cook for about 4-5 minutes.
- In a pan, heat oil, splutter mustard seeds, add dry red chilly and curry leaves. Off the flame and add garlic. Pour this onto the curry.
- Serve hot with steamed rice.
- If the curry is too thick, you can add enough water.( Do not add too much)
Linking this to Seasonal Food event hosted by Shama natarajan of Easy2cookrecipes
Sending this to Side Dish Mela