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Tuesday, June 3, 2014

Murungai keerai recipe Benefits Tamil Kitchen

This is the information on Murungai keerai recipe and its Benefits in Tamil Kitchen.
Murungai keerai poricha kuzhambu or korma
Cleanly wash and then chop drumstick leaves. Put 2 tablespoon oil in cooker.  Add 1 finely chopped carrot, beans and 2 nicely chillies in the oil. Add drained gram. Fry for 5 minutes. Now add cubes of one potato, chopped drumstick leaves, grated ginger and again fry well. Now add 1 ½ cup hot water, ½ tsp of turmeric and salt. After mixing it well close the cooker lid and take two to three whistles. After opening the cooker add salt and fresh lemon juice. Heat oil in a saucepan and add mustard seeds, curry leaves, asafoetida and chopped green chillies. Pour this mixture on korma and serve hot with rice.

Murungai keerai kootu recipe tamil
Cook one cup arhar dal (toovar dal) and keep aside. Steam 1 bowl drumstick leaves. Heat oil in a pan and add mustard seeds. Then add cumin seeds and finely chopped garlic and fry well. Add salt and chilli powder for colour and taste. Now add drumstick leaves and cooked dal. Mix well and allow it to dry little. Tamper with fried red chillies and grated coconut. Serve with parotha or roti.

Murungai keerai dal masiyal curry
Pluck only the leaves from the drumstick stems. Wash them and chop finely. Soak the toovar dal in water for an hour and then boil it. The dal should be cooked but remain firm to eat. It will take around 15 minutes on low flame. Heat oil in pan and add mustard seeds. After the seeds are tampered add cumin seeds, dry red chilli and asafoetida powder. After frying well add one finely chopped onion and garlic. Now add Chopped leaves and cook it well. Add cooked toovar dal and salt. Mix well. Allow to the poriyal to dry completely. Garnish the poriyal with shredded coconut. Serve hot with rice or roti.

Murungai keerai poriyal with coconut and ground nut
Pluck only leaves from the drumstick stems. Wash and cut them finely. Chop one big onion. Shred the cabbage and keep aside. Heat oil in a pan and add mustard seeds, 1 tsp urad dal, a pinch of asafoetida, and few red chillies. Now add chopped onions and fry them till they turn golden brown. Now add 1 cup finely shredded cabbage. Cook cabbage half and then add drumstick leaves. Cook well till it is well cooked. Add half tsp chilli powder and salt as per taste. Add grated coconut, fried ground nut and mix well. Remove from the heat and serve with roti or rice.

Murungai keerai sambar in tamil style
Wash moong dal. Add turmeric powder and salt and cook it pressure cooker till 2 whistles. After opening the cooker add finely cleaned and chopped drumstick leaves with dal and mix well. In a mixer grind grated coconut, green chillies, cumin seeds and make a fine paste. Add water and sambar powder in dal and mix well. Take a boil and then add coconut paste in it. Cook for 5 minutes. You can add more water if the mixture goes very dry. Heat oil in pan; tamper mustard seeds and urad dal. Pour this seasoning on kuzhumbu. Take off from the heat and app 2 tsp pure ghee on it. Serve hot with rice.

Murungai keerai dosai
Wash and soak rice in water for 8 hours. Wash and soak urad dal in water for 5 hours. Grind rice and urad dal separately and make a fine paste. While grinding add fenugreek seeds and salt along with water. Mix both the pastes. Cover the batter for overnight. Clean and chop drumstick leaves and add into dosa batter. Heat a dosa tava and pour batter on it. Spread it in a circle. Add ghee from all the sides of dosa. Make it crisp from both the sides. Serve hot with coconut chutney.
Other recipes are  ragi adai, rice, rasam, curry, cutlet , murungai keerai egg poriyal,

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