16 Sep 2016

Murungai Keerai Kootu | Drumstick Leaves Kootu | Pressure Cooking

Recipe :

Murungai Keerai Kootu | Drumstick Leaves Kootu | Pressure Cooking

Prep Time: 20 minutes
Cook time: 30 minutes
Recipe Cuisine: South Indian
Recipe Category: Kootu
Serves: 3 persons

About The Recipe:

Murungai Keerai Kootu | Drumstick Leaves Kootu | Greens Kootu - Generally greens are good source of iron and calcium. Murungai keerai is also rich in iron and calcium. Regular consuming helps to increase the hemoglobin level in blood naturally. So try to take this murugai keerai (or any keerai) at-least twice in a week by soup, poriyal, kootu, adai or any form. Now lets see how to make this healthy murungai keerai kootu recipe with simple ingredients in a easy pressure cooking method with step by step images and instructions. Follow the recipe as below...

Ingredients :

Murungai Keerai | Drumstick Leaves - 2 cups (washed)
Pasi Paurppu - 1\4 cup
Coconut - 2 tbsp (chopped)
Fennel Seeds - 1 tsp
Mustard Seeds - 1\4 tsp
Urad Dal - 1\4 tsp
Kadalai Paruppu | Bengal Gram - 1 tbsp
Asafoetida - 1\4 tsp
Shallots | Sambar Onion - 10 to 12 no (chopped)
Small Tomato - 2 no (chopped)
Red Chili Powder - 1 tsp
Turmeric Powder - 1\4 tsp
Gingelly Oil - 2 tbsp
Salt To Taste.
Method :

Steps To Make The Murungai Keerai Kootu | Drumstick Leaves Kootu:

Preparation, first separately pressure cook the pasi paurppu with 1\2 cup of water for an whistle and keep aside. Grind the coconut and fennel seeds into little coarsely with required water and keep aside.
To make the murungai keerai kootu, heat the oil in a pressure cooker pan and temper the mustard seeds and urad dal. After splutter add the bengal gram and asafoetida, saute till the bengal gram turns golden colour. Add the shallots and saute till it turns slightly golden colour. Then add the tomato and saute till it turns tender.
Add the red chili powder and turmeric powder, saute for few seconds to remove its raw smell. Add the murungai keerai and saute for an minute or till its shrinks. Add the ground coconut paste and mix well. Add the pressure cooked dal and mix well. Then add one and half cup of water and required salt, mix well and bring to boil. Cover and pressure cook for an whistle. When all the steam has released, open the pan, mix well and ready to serve.

Serving Suggestion: Serve the murungai keerai kootu with the sepang kilangu varuval and appalam.
Page: Collection Of Keerai Recipes.
Variation: Instead of murungai keerai you can also use siru keerai, agathi keerai, manathakali keerai or any.
If you like this recipe: You will like this coconut milk vallari keerai kootu recipe also.
Did you make this recipe? Please let me know how it turned out for you! Leave a comment below and share on facebook

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