Murunga keera curry (Drumstick/ Moringa leaves curry)
Murungakkai – as I type the name I have a smile on my face since the ever so humble & modest murungakkai has now become the world famous moringa. Moringa powder has been doing the quite the rounds due to its proven health benefits off late. I remember my mom making murungakkai (the vegetable) sambhar/ vethakozhambu/ eriseri & using the murunga leaves in dosai & adai. Any green leaf is good for health. Amongst those, moringa leaves are of the superior kinds since they are not only rich in Calcium & Iron but also Vitamin A, E & K. It is also a complete source of plant protein containing many essential amino acids, high in fibre & contains exceptionally high levels of antioxidants. As if these weren’t enough, Moringa leaves are a natural galactagogue which is nothing but a substance that promotes/ increases the flow of a mom’s milk. You know what my take away over the last few years has been – somehow our paatis (grand moms) knew it all and have passed on the generation to our mums. Let’s just trust them & learn/ eat them – google the benefits in case the moms don’t know the benefits :). 3 months post partum, either my mom or mil used to prepare my plate of food. I would just go into the kitchen to eat. I am not exaggerating when I say those 3 months my body was the best nourished in the last many years that I remember. I didn’t eat junk & didn’t feel the need to. Sometimes I feel I should’ve just continued with that routine :). It was very simple for me, my body & mind. It’s just hard on them :D. Anywho, about this post – I don’t remember having eaten murunga leaves in the form of a curry (I am quite sure my mom tried to give me this as a child & I didn’t like it but I am a totally changed person now :)) and when my MIL made these recently, I knew I had to blog this one out. So many people I know wouldn’t even know that moringa leaves can be made into a curry and a yummy curry that too. The max work to be done for making this curry is honestly just separating the leaves from the stem. After that, this is a cake walk. We have this curry just like any other curry – with some rice & dal/ sambhar/ rasam/ curd :). Try this people & have this moringa leaves not in the form of a powder but like this. So so yummy!!!
- 2 bunch murunga keera/ moringa leaves/ drumstick leaves (roughly 6 cups murunga keera)
- 1 cup shredded coconut
- 1/2 cup roasted channa dal (pottu kadalai)
- 7-8 nos dry red chillies
- 1 tsp refined oil
- 1/2 tsp mustard seeds
- 1/4 tsp asafodita
- 1/4 tsp turmeric powder
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In a mixer jar add the roasted channa dal, red chillies & grind them to a fine powder. To this, add coconut & grind coarse. Set this mixture aside.
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Separate the murunga keera from the stems & wash them.
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In a kadai/ pan, heat some oil & add mustard seeds.
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Once the mustard seeds start to crackle, add a bit of turmeric powder, asafodita.
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Now add the washed murunga keera, a tsp water & some salt. Keep the flame in simmer & cover the pan with a lid.
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This will allow the murunga keera to cook & wilt down.
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Stir the murunga keera every few minutes once. You will notice the colour will slowly start to change.
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After 10 minutes, take out the lid & let the mixture dry out any excess water.
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Within a total of 12-15 minutes, the murunga keera will be cooked & the excess water would have evaporated.
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At this point, add the ground mixture & give it a quick stir. Check & adjust salt.
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Turn off the heat. Serve hot along with a bed of rice & some sambhar/ dal/ rasam/ curd. Divine!!!!
Stepwise pictures
In a mixer jar, add roasted channa dal & red chillies.
Grind them to a smooth powder.
To this, add coconut & grind coarse. Set this mixture aside.
In a kadai/ pan, heat some oil & add mustard seeds. Once they start to splutter, add asafodita & turmeric powder. Throw in the washed murunga keera now, some salt & a bit of water.
Let the mixture cook with a lid closing the pan. Check on this every few minutes once & stir. You will notice the leaves will start to wilt & slowly start to change colour as well.
The last few minutes once the leaves are almost cooked, take the lid off so that any excess water will evaporate. It will take 12-15 minutes for the leaves to cook on low flame.
Once the leaves are cooked to a desired state, add the ground mixture & give it a good stir.
Check & adjust for salt. Turn off the heat.
Serve hot on a bed of rice and some sambhar/ dal/ rasam/ curd. Divine!!!!
