Murungai keerai kootu | Drumstick leaves kootu
Murungai keerai kootu | Drumstick leaves kootu | south indian dal | Murungai Keerai Paruppu Kootu in pressure cooker | Murunga Keerai Paruppu kadayal | kootu recipes | South Indian kootu | paruppu Keerai masiyal with step-by-step pictures and video recipe. Check out the Murunga keerai kootu and if you like the video pls SUBSCRIBE to my channel.
drumstick leaves kootu
an easy, tasty healthy drumstick leaves dal that goes well with tamarind based kuzhambu variety, rasam variety. It is also a tasty rice accompaniment
Wash well and fine chop
drumstick leaves might contain sand so always wash well and trim. Rough chop them. Fine chopping might turn them bitter. You can also skip chopping.
WHAT KIND OF DAL SHOULD I USE FOR drumstick leaves DAL?
In our home, I prefer using Moong dal and Chana dal for my kootu varieties. You can use any dal of your choice.
HOW TO MAKE INSTANT POT murunga KEERAI KOOTU?
You can grind coconut and add mixed dal, spinach, ground mixture, and water; cook in rice mode, and do natural pressure release
WHAT IS THE BEST COMBO FOR murunga KEERA KOOTU?
It tastes best as a rice accompaniment when paired with potato roast, and raw banana roast. It also goes well as a side for tamarind based kuzhambu variety, rasam variety.
CAN I USE ANY OTHER OIL?
Yes, you can use the oil of your choice but coconut oil gives the best flavour for the coconut-based methi dal kootu recipe.
Kootu recipes in TMF
Kuzhambu recipes in TMF
Pressure cooker based recipes in TMF
Ingredients
pressure cook
1/4 cup moong dal
3/4 cup hot water
1/2 tsp turmeric powder
1/4 tsp sesame oil
to grind
3 tbsp coconut, tightly packed
1/8 tsp pepper
1/2 tsp cumin seeds
1 tsp sambar powder
kootu
water as required
required salt
1 +1/2 cup drumstick leaves trim, wash, and rough chop
Tamarind small chickpea size
To temper
1/2 tbsp coconut oil
Curry leaves few
1/2 tsp mustard seeds
1/2 tbsp urad dal
2 red chilli
asafoetida
how to make murungai keerai paruppu kootu with step-by-step pictures
pressure cook dal
- first, Wash and soak moong dal and Chana Dal with enough water for 30 minutes
- Add water, turmeric powder and sesame oil
- Pressure cook for 5 whistles. Simmer for a minute and turn off the stove
- do a natural pressure release
- mix well and mash
Grind coconut
- Add coconut, cumin seeds, pepper, sambar powder and water; grind
Boil kootu
- Add water and boil
- Furthermore, add drumstick leaves; mix well and cook for 4 minutes
- Add the ground mixture and tamarind; boil for 4 minutes
- Furthermore add cooked dal, required salt, and water; mix well and cook for 5 minutes
temper and prepare kootu
- Add oil to a wide bottomed pan
- turn on the stove and heat the oil
- furthermore add mustard seeds, urad dal, red chilli, and curry leaves and let them splutter
- Add asafoetida and mix well
- turn off the stove
- transfer to kootu
Ingredients
pressure cook
- 1/4 cup moong dal
- 3/4 cup hot water
- 1/2 tsp turmeric powder
- 1/4 tsp sesame oil
to grind
- 3 tbsp coconut tightly packed
- 1/8 tsp pepper
- 1/2 tsp cumin seeds
- 1 tsp sambar powder
kootu
- water as required
- required salt
- 1 +1/2 cup drumstick leaves trim wash, and rough chop
- Tamarind small chickpea size
To temper
- 1/2 tbsp coconut oil
- Curry leaves few
- 1/2 tsp mustard seeds
- 1/2 tbsp urad dal
- 2 red chilli
- asafoetida
Instructions
pressure cook dal
- first, Wash and soak moong dal and Chana Dal with enough water for 30 minutes
- Add water, turmeric powder and sesame oil
- Pressure cook for 5 whistles. Simmer for a minute and turn off the stove
- do a natural pressure release
- mix well and mash
Grind coconut
- Add coconut, cumin seeds, pepper, sambar powder and water; grind
Boil kootu
- Add water and boil
- Furthermore, add drumstick leaves; mix well and cook for 4 minutes
- Add the ground mixture and tamarind; boil for 4 minutes
- Furthermore add cooked dal, required salt, and water; mix well and cook for 5 minutes
temper and prepare kootu
- Add oil to a wide bottomed pan
- turn on the stove and heat the oil
- furthermore add mustard seeds, urad dal, red chilli, and curry leaves and let them splutter
- Add asafoetida and mix well
- turn off the stove
- transfer to kootu
