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Murungai Keerai Kuzhambu, Drumstick Leaves Kuzhambu

July 21, 2018 by Suguna Vinodh 15 Comments

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murungai keerai kuzhambu drumstick leaves curry recipe-15

Recipe for murungai keerai kuzhambu made with freshly ground masala paste. Excellent side dish for rice. Recipe with step by step pictures and video. அரைத்து வைத்த முருங்கை கீரை குழம்பு செய்வது எப்படி?

Drumstick leaves kuzhambu (kulambu) is a regular side dish for lunch in south Indian homes. Drumstick leaves is something we used to have at-least once a week. This was all before it became the “super food”. I have almost always been borderline anemic. So I try to have drumstick leaves as often as I can as its a power house of vitamins and minerals. This curry is so comforting along with the rice. Since drumstick leaves are a little bitter, I always add the salt at the end. It helps cut the bitterness a little. Here is how to do it.

Here is the video of Drumstick Leaves Kuzhambu

Drumstick leaves prep
Murungai Ilai or moringa leaves needs a little prep work. Pull the leaves from the stem and set aside in a bowl. There might be small tiny stems still attached to the leaves and that is perfectly fine. Do not bother too much.
murungai-keerai-2

Almost always, the moringa leaves have a lot of sand and fine dust in them. Wash and soak the leaves in water for 10 minutes. Gently remove the leaves from the top. While cleaning any greens, leaves, do not strain. The sand and the fine debris gets settled in the bottom of the vessel after soaking. Gently remove the greens from the top making sure not to disturb the sediment at the bottom. We will be using about a cup of murungai leaves today for this recipe. Set aside.
murungai-keerai

Cook the dal
Now we will cook the dal. cook half a cup of moong dal with 1.5 cups of water for 3 whistles. About 5 minutes on medium flame.
Note: You can make this curry with toor dal also. It comes out nice. Its a good variation.
murungai keerai kuzhambu drumstick leaves curry recipe-2

Remove from heat and set aside to cool. Let the pressure from the cooker settle naturally. We will be adding the cooked moong dal in the curry later.
murungai keerai kuzhambu drumstick leaves curry recipe-2

Now we will make a masala paste
Heat a teaspoon of oil in a pan and add in the coriander seeds, black pepper, red chillies, cumin seeds, fennel seeds and curry leaves.
murungai keerai kuzhambu drumstick leaves curry recipe-3

Fry for a minute. The roasted spices gives a very nice aroma and flavour to the curry. Make sure that the flame of the stove is medium when roasting spices. Roasting on a high flame will burn the spices.
murungai keerai kuzhambu drumstick leaves curry recipe-4

Add in the chopped garlic and small onions. If you do not have small onions (Indian Shallots), you can substitute regular onions.
murungai keerai kuzhambu drumstick leaves curry recipe-5

Saute for 2-3 minutes till the onions are soft. No need to brown the onions. Getting the onions soft and translucent is good.
murungai keerai kuzhambu drumstick leaves curry recipe-6

Add in the turmeric powder and fresh shredded coconut.
murungai keerai kuzhambu drumstick leaves curry recipe-7

Saute for two minutes. Do not fry the coconut for long. Remove from heat and set aside to cool.
murungai keerai kuzhambu drumstick leaves curry recipe-8

Grind all the sauteed spices with half a cup of water to a smooth paste. Make sure that the ground paste is really smooth.
murungai keerai kuzhambu drumstick leaves curry recipe-9

Making the kuzhambu
Heat oil in a pan and add in the mustard seeds. Let the mustard seeds crackle. Add in the cleaned drumstick leaves and saute for two to three minutes. I have used Indian sesame oil (gingely oil) for making the curry today.
murungai keerai kuzhambu drumstick leaves curry recipe-10

Add in the ground paste to the pan. Add half a cup of water to the empty mixie jar and wash off all the leftover masala paste and add it back to the pan. Let it simmer for a minute.
murungai keerai kuzhambu drumstick leaves curry recipe-11

Add in the cooked dal and another half a cup of water. Mix well.
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Add in the salt and let the curry simmer for 5-7 minutes.
murungai keerai kuzhambu drumstick leaves curry recipe-13

Murungai keerai kuzhambu is ready. Serve hot with rice.
murungai keerai kuzhambu drumstick leaves curry recipe-14

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murungai-keerai-12

murungai keerai kuzhambu, drumstick leaves kuzhambu


★★★★★

5 from 5 reviews

  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Yield: 4-5 servings 1x
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Description

Recipe for murungai keerai kuzhambu made with freshly ground masala paste. Excellent side dish for rice.


Ingredients

Scale

For cooking dal

  • 1/2 cup moong dal
  • 1.5 cups water

For the masala paste

  • 1 teaspoon Indian sesame oil / gingely oil
  • 1/2 teaspoon coriander seeds
  • 1/4 teaspoon black pepper
  • 2 red chillies
  • 1/4 teaspoon cumin seeds
  • 1/4 teaspoon fennel seeds
  • 1 sprig curry leaves
  • 5 cloves garlic, chopped
  • 10 small onions, chopped (shallots)
  • 1/4 teaspoon turmeric powder
  • 1/4 cup fresh shredded coconut
  • 1/2 cup water

For the Kuzhambu

  • 2 teaspoon Indian sesame oil / gingely oil
  • 1/4 teaspoon mustard seeds
  • 1 cup drumstick leaves (murungai keerai ilai)
  • 1 cup water
  • 1 teaspoon salt

Instructions

  1. Wash, clean and prep the drumstick leaves. Set aside.
  2. Cook half a cup of moong dal with 1.5 cups of water for 3 whistles. About 5 minutes on medium flame. Remove from heat and set aside to cool. Let the pressure from the cooker settle naturally.
  3. Heat a teaspoon of oil in a pan and add in the coriander seeds, black pepper, red chillies, cumin seeds, fennel seeds and curry leaves. Fry for a minute. Add in the chopped garlic and small onions. Saute for 2-3 minutes till the onions are soft. Add in the turmeric powder and fresh shredded coconut. Saute for two minutes. Remove from heat and set aside to cool. Grind all the sauteed spices with half a cup of water to a smooth paste.
  4. Heat oil in a pan and add in the mustard seeds. Let the mustard seeds crackle. Add in the cleaned drumstick leaves and saute for two to three minutes.
  5. Add in the ground paste to the pan. Add half a cup of water to the empty mixie jar and wash off all the leftover masala paste and add it back to the pan. Let it simmer for a minute.
  6. Add in the cooked dal and another half a cup of water.
  7. Add in the salt and let the curry simmer for 5-7 minutes.
  8. Murungai keerai kuzhambu is ready. Serve hot with rice.
  • Category: Side
  • Cuisine: Tamilnadu

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Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

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Comments

  1. Shai says

    February 13, 2021 at 2:20 am

    Tried this today with some modifications. Did not grind the sauteed spices. Still everything turned out really well! Also, I found that 1 tsp of sesame oil was insufficient for me to sautee the spices, so I added 1 tbsp of vegetable cooking oil. Perhaps my pan was too hot? Will be trying your other recipes soon.

    Reply
    • Suguna Vinodh says

      February 15, 2021 at 11:26 pm

      Thank you!

      Reply
  2. Jayalakshmi S says

    December 18, 2020 at 8:04 pm

    I tried it today and it tasted yum! As always your recipes never disappoint. You’ve made cooking during the Covid times so much more easier and tastier for me. Thank you for sharing!

    ★★★★★

    Reply
    • Suguna Vinodh says

      December 18, 2020 at 10:43 pm

      Thank you so much!

      Reply
  3. Roshin says

    September 16, 2020 at 2:25 am

    This is an Awesome recipe! I tried and it was a hit .

    Reply
    • Suguna Vinodh says

      September 17, 2020 at 2:31 pm

      Thank you!

      Reply
  4. Sumathi Uthamaraj says

    April 9, 2020 at 6:07 pm

    Tried it today it came out well.. Tasted good.Thank you.

    ★★★★★

    Reply
  5. Sandhya Venkatesh says

    October 19, 2019 at 5:10 pm

    Tried the recipe. Turned out well. It was very nice.

    ★★★★★

    Reply
  6. Vijaya Ajith says

    July 10, 2019 at 6:56 pm

    Tried it today.Tasted really good.Intead of whole red chilli and coriander I used it’s powder and fried it a bit

    Reply
  7. Kkrish says

    June 8, 2019 at 2:34 am

    Yummy, ever since I found this recipe I make it at least once every week. My husband loves it so much , he just drinks it Iike soup.

    Reply
  8. Revathi says

    April 5, 2019 at 11:54 pm

    Tried this recipe..It was delicious with rice..Thanks for posting

    Reply
  9. Iniyaal says

    January 31, 2019 at 7:20 pm

    I tried this recipe today. It tasted good. My family liked it too.
    It was nice to do a different murunga keerai recipe, other than the usual poriyal. Thank you for sharing.

    ★★★★★

    Reply
  10. Aarthi says

    October 22, 2018 at 9:55 am

    Tried and it came out very good.. thanks fir the recipe!!

    Reply
  11. Sreejha Rajendran says

    September 14, 2018 at 11:34 am

    Simple and yummy recipe. Thanks Sugu!

    ★★★★★

    Reply
  12. Jayanthi Jonathan says

    August 22, 2018 at 6:15 pm

    Hi mam, I tried this recipe today, it tasted good.

    Reply

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I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

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