Murungakeerai Kuzhambu

 

Ingredients:

• Small onion - 15-20 (fine chop)
• Garlic - 1 tbsp / 4 garlic (fine chop)
• Murungai leaves / Moringa leaves - a bunch
• Tamrind - 13 g
• Thoor dal - 100 g
• Turmeric powder - 1/2 tsp
• Mustard seeds - 1 tsp
• Curry Leaves - a sprig
• Dry Red Chilly - 2
• Hing - Little
• Water, Salt, Oil - As reqd

Roast & Grind :

• Thoor dal - 1 tbsp
• Raw rice - 1 tbsp

Paste:

• Grated Coconut - 1 cup ( 1 moodi)
• Black pepper corns - 1 tbsp
• Cumin seeds - 1 tbsp
• Dry Red Chilly - 8

Method:

• In a bowl add in dal, water and turmeric powder.
• Add hing and pressure cook for 5-6 whistles.
• Mash the dal and set aside.
• Clean and wash the moringa leaves and set aside.
• In a bowl add tamrind piece and 50 ml of water.
• Now heat a pan and add items under "Roast & grind".
• Dry roast them in low flame till golden brown color.
• It will app 4 mins.
• Let this cool and blend to fine powder.
• In a blender add in items under "paste".
• Blend this to fine paste by adding water.
• Heat 3 tbsp of gingely oil and add in mustard seeds.
• Add in dry red chilly (Gundu Milagai) and saute.
• Cook in low flame.
• Add in fine chopped onions (Add 4 onions alone as such) and saute.
• Add in garlic and curry leaves and saute for a min.
• Add in blended paste and mix well and cook for 2 mins.
• Add in salt, strained tamrind water, mix and cook.
• Now add the powder and mix it.
• Add in keerai and mix well.
• Cook in low flame for 5 mins app.
• Add in dal with water and mix it.
• Add a pinch of turmeric powder and little water and mix well.
• Let it boil for 2-3 mins.
• Drizzle a tbsp of gingely oil and turn off the range.
• Serve hot.