Murungai keerai Paruppu Usiliyal ( Drumstick Leaves Dal Fry )

Murungai keerai Paruppu Usiliyal ( Drumstick Leaves Dal Fry )

Murungai Keerai ( Drumstick Leaves ) is a significant source of  beta-carotene, Vitamin C, protein, iron and Potassium. Its widely used in the Siddha Medicine in India. So, a combination of this rich drumstick leaves and high protein dals ( Paruppu) will be one healthy side in a meal.

Looking at these drumstick leaves in one of the Indian groceries in California, i decided to buy more and try out different dishes here at home. First I tried the "Murungai Keerai Paruppu Usiliyal" , a recipe from my Mom.
Ingredients

Drumstick Leaves  -  1 Big Bunch. ( Leaves would come for 4-5 cups fully ).

Toor Dal ( Thuvaram Paruppu / Kandhi Pappu ) -  1/2 cup

Moong Dal (  Payatham Paruppu / Pesara Pappu ) - 1/3 cup

Channa Dal - 2 tbsp

Urad Dal - 2 tbsp

Red Chillies Dry - 5 Medium Size

Hing ( Asafoetida ) - 2 tsp

Olive Oil - 4-5 tbsp.

Salt - To Taste.

Turmeric Powder - 2 tsp.

For tempering

Mustard Seeds - 1 tbsp

Jeera - 1 tbsp

Urad Dal - 2 tsp

Curry Leaves - 7-8 ( if you have )

Red Chilly Dry - 1 Medium

Method

1. Soak the Dals ( all paruppu/pappu) in water for 40 mts first. After 40 mts, drain all the water from the dal. Grind it with red chillies , little hing , very little water to make it pasty.  Keep the paste aside.
2. Remove the drumstick leaves from the stem carefully. Wash the leaves and cook it in the microwave for 3-4 minutes till its cooked.
3. On medium heat, add oil first. When its heated , start adding the ingredients for tempering one by one.
4. First add the grinded dal mixture into the kadai. Mix it in the tempered oil slowly.
5. Add 2 tsp of turmeric powder and some salt into the dal mixture now.
6. Stir the dal mixture from top to bottom for 1-2 minute and close the lid. Let it cook on medium heat for few minutes.
7. During this process, keep stirring the dal mixture so that it does not stick to the bottom of the kadai. Generally due to steam it wont stick to the bottom.
8. When you feel that the dal mixture is cooked three fourth, add the cooked drumstick leaves into it. Mix the leaves and paruppu mixture thoroughly.
9. Add some more salt and close the lid for 3-4 minutes on medium heat.
10. Then, keep the lid open and fry for few more minutes ( 5-6 minutes ). Keep stirring the mixture constantly and patiently.
11. Switch off the heat when you feel that the veg-dal mixture is cooked and slightly fried. You can make out easily as the leaves and the dals become separate and wont be that pasty. It will look like a sundal.

Variations

You can also steam the Dal Mixture ( Grinded Paruppu Mixture ) in Idli cooker and add it while making the vegetable. In this way, the dish will get done quickly and also with less oil, less effort. But today i wanted to try it in this way.

You can choose the Paruppu / Pappu / Dals in the Usiliyal Mixture. We always try to avoid having more channa dal in this mixture.

Tips

You can add some red chilly powder if you feel that the usili is not spicy enough.

You can steam the Dal Mixture instead of slowly cooking the Dal Mixture in the kadai itself.

Brinjal Mor Kuzhambu ( Buttermilk Stew / Majjiga Pulusu ) / Mor Kuzhambu

Brinjal Mor Kuzhambu ( Buttermilk Stew / Majjiga Pulusu ) / Mor Kuzhambu

Mor Kuzhambu is one of the most important gravy in any South Indian Meal. Especially in Tamil Nadu, Mor Kuzhambu is widely seen during all special occasions.  We always prefer to have a side of Mor Kuzhambu in any form in our meal at home as its our alltime favourite. There are so many ways to make this Mor Kuzhambu/Buttermilk Stew/Majjiga Pulusu). You can add any vegetables like Brinjal, Drumsticks, White Pumpkin, Chow Chow ( or any watery vegetable), even zuccini, paruppu urundai,etc.,

Ingredients

Brinjals - 2 Medium

Turmeric Powder - 1 tsp.

Hing ( Asafoetida ) - 1 tsp.

Thick Curd - 2 Cups.

Olive Oil - 1 tbsp.

Salt - To Taste.

For tempering

Mustard Seeds - 1 tbsp

Jeera - 1 tbsp

Urad Dal - 1 tbsp

Channa Dal - 1 tbsp

Curry Leaves - 5 or 6 ( if you have)

Red Chillies Dry - 2 Medium

For Grinding

Fresh Coconut - 1/2 Cup

Jeera - 2 tsp

Ginger - 1 small cube

Green Chillies - 3 Medium Ones
Coriander Seeds - 2 tsp

Method

1. Grind the ingredients as mentioned above with little curd and keep it aside.
2. Wash the brinjals and cut it into small pieces.
3. On a vessel, add the cut brinjals, turmeric powder, Hing ( Asafoetida ), little salt for the vegetables in water and let it cooks till its softer.
4. When its fully cooked, add the grounded mixture into the vessel. Add required amount of salt, remaining curd into the kuzhambu vessel.
5. Mix it properly. Check to see if there are any bubbles coming out on the top layer of the kuzhambu.
6. If you see those, immediately switch off the heat. Keep the Mor Kuzhambu vessel out of heat totally.
7. Meantime, add the ingredients for tempering. When tempering is done, pour them over the Kuzhambu.
8. Mix everything once again. Mor Kuzhambu is now ready for serving. It goes well with any Paruppu Usili, Mint Thogayal or any thogayals, any spicy powder rice.

Tips

Switch off the heat at the right time when you notice small bubbles coming out on the top layer. If you miss that, Mor Kuzhambu becomes watery in consistency and it spoils the yummy taste of it.