Drumstick Leaves(Murungai keerai) Poricha Kuzhambu
Poricha Kuzhambu is one of the traditional kuzhambu in Tamil Nadu. Making Poricha kuzhambu using drumstick leaves is a special variety of Poricha kuzhambu. Learn how to make Murungai Keerai Poricha Kuzhambu (Drumstick Leaves Kuzhambu) with step by step instructions and pictures at Subbu's Kitchen
Murungai Keerai Poricha Kuzhambu is one of the traditional kuzhambu in Tamil Nadu. Drumstick leaves are very healthy as it is rich in iron. We need to include some variety of spinach in out daily diet to stay healthy. Drumstick Leaves(Murungai keerai) Poricha Kuzhambu is a mouth-watering kuzhambu variety. Drumstick leaves though health, has a slight bitter taste and many of our kids doesn’t show interest to have them, this variety of kuzhambu makes them like this drumstick leaves.
Recipe card to make Murungai Keerai Poricha Kuzhambu
Murungai keerai Poricha Kuzhambu | Drumstick Leaves Poricha Kuzhambu
Equipments Needed
- Pressure Cooker
Servings: 4 people
Calories: 64kcal
Poricha Kuzhambu is one of the traditional kuzhambu in Tamil Nadu. Making Poricha kuzhambu using drumstick leaves is a special variety of Poricha kuzhambu. Learn how to make Murungai Keerai Poricha Kuzhambu (Drumstick Leaves Kuzhambu) with step by step instructions and pictures at Subbu's Kitchen
Print Recipe
Ingredients
- 250 grams Drumstick Leaves
- ¼ tsp Turmeric Powder
- ½ cup Toor Dal (Pigeon pea) 1 cup = 250 ml
- 1.5 tsp Salt Adjust to your taste
- ½ tsp Pepper Powder
For Grinding
- 1 tsp Oil
- ¼ cup Grated Coconut
- 3 nos. Red Chili
- 1 tsp Cumin Seeds
- 1 tsp Raw Rice
For Seasoning
- 1 tsp Oil
- 1 tsp Split Urid Dal
- Curry Leaves Few
Instructions
- Remove the drumstick leaves from the twigs and chop it finely.
- Take the drumstick leaves in sauce pan and add turmeric powder and a cup of water and pepper powder and allow it to boil and cook.
- Take the Toor Dal (Pigeon pea) with a pinch of turmeric and pressure cook it. Allow 3 whistles in a pressure cooker to cook the Toor Dal (Pigeon pea)
- Meanwhile, Soak the raw rice in water for 10 minutes. Heat a pan and add oil and fry the red chillies for 10 seconds.
- Add grated coconut, cumin seeds, red chillies and soaked raw rice in a mixer and grind it to a nice paste
- Now add the cooked and mashed dal to the cooked drumstick leaves and mix well. Add ground paste and mix well. Add necessary salt and allow the kuzhambu to boil well
- In another pan, heat oil and add mustard seeds. When the mustard seeds starts to sputter, add urid dal and fry till it becomes light brown color. To this add curry leaves an fry for a 10 seconds and remove from flame.
- Add these seasoned ingredients to the boiled kuzhambu and remove from flame
- The yummy Drumstick Leaves(Murungai keerai) Poricha Kuzhambu is ready to serve with hot steaming rice.
Video
Nutritional Info
Nutrition Facts
Murungai keerai Poricha Kuzhambu | Drumstick Leaves Poricha Kuzhambu
Amount Per Serving (50 grams)
Calories 64
% Daily Value*
Sodium 5mg0%
Potassium 213mg6%
Carbohydrates 11g4%
Fiber 4g17%
Sugar 2g2%
Protein 3g6%
Vitamin A 700IU14%
Vitamin C 0.8mg1%
Calcium 100mg10%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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Method with step by step pictures for making Murungai Keerai Poricha Kuzhambu:
- Remove the leaves from the twigs and chop it finely. Take the drumstick leaves in sauce pan and add turmeric powder and a cup of water and pepper powder and allow it to boil and cook.
- Take the Thurdal with a pinch of turmeric and pressure cook it. Allow 3 whistles in a pressure cooker to cook the thurdal.
- Meanwhile, Soak the raw rice in water for 10 minutes. Heat a pan and add oil and fry the red chillies for 10 seconds.
- Add grated coconut, cumin seeds, red chillies and soaked raw rice in a mixer and grind it to a nice paste
- Now add the cooked and mashed dal to the cooked drumstick leaves and mix well. Add ground paste and mix well. Add necessary salt and allow the kuzhambu to boil well
- In another pan, heat oil and add mustard seeds. When the mustard seeds starts to sputter, add urid dal and fry till it becomes light brown color. To this add curry leaves an fry for a 10 seconds and remove from flame. Add these seasoned ingredients to the boiled kuzhambu and remove from flame
- The yummy Drumstick Leaves(Murungai keerai) Poricha Kuzhambu is ready to serve with hot steaming rice.
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i just loved this version though i make similar to this i never added rice, in the grinding part Too good
No need for tamarind madam????
Yummy ll try soon….☺☺☺
I usually add a bit of tamarind paste or juice just to give it a little kick. I find it to be tastier this way.
Even i feel little tamarind wil be yummy
Hi, curious about frying the red chillie in oil. Does it enhance the taste vs just adding it raw? Thanks
ITs not about the taste. Frying the red chilies in oil makes the hotness of the chili to come down a but than adding it raw. Raw chillies are more spicer.
Hi, this kulazmbu looks tempting, what’s the difference between normal kulazmbu and poricha kulazmbu
Thank You Uma. for normal kuzhambu we add tamarind. poricha kuzhambu we don’t add tamarind.
Hi, I liked the kadai you used..How is it in getting burnt or turn brown slow..as in my place is a high flame gas hob..