How to Spring Yummy Murungai Keerai Poricha Kottu

How to Spring Yummy Murungai Keerai Poricha Kottu Delicious, fresh and tasty.

Murungai Keerai Poricha Kottu. Murungai Keerai Poricha Kuzhambu Recipe with step by step pictures. This is also called as Murungai Keerai Poricha Kootu as it is a dal based dish. Murungai Keerai known as Drumstick Leaves (Moringa Leaves) is a rich source of Iron and Vitamin A and I try to include it whenever I could get hold of it which is very rare though.

A Tamil Brahmin Style kootu recipe with lentils and a coconut gravy makes it a best accompaniment to chapati, rice and dosai.

Murungai Keerai Poricha Kuzhambu is one of the traditional kuzhambu in Tamil Nadu.

Drumstick leaves are very healthy as it is rich in iron.

You can have Murungai Keerai Poricha Kottu using 11 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Murungai Keerai Poricha Kottu

1. It’s of Murungai keerai or Moringa.

2. It’s of Moong dal.

3. Prepare of Grated coconut.

4. It’s of Green chillies as per taste.

5. Prepare of Cumin/jeera.

6. It’s of Pepper.

7. It’s of Turmeric powder.

8. You need of Oil/ghee.

9. Prepare of Mustard seeds.

10. Prepare of Hing.

11. Prepare of red chilli.

We need to include some variety of spinach in out daily diet to stay healthy.

Keerai poricha kootu is a light healthy side dish for rice that goes well with any thogayal.

In our house my mother always made this along with thenga thogayal or paruppu thogayal and jeera milagu sathumadhu (rasam).

Invariably, whenever poricha kootu was made in the morning, evening we would have chapathi for dinner,… Murungai keerai poricha kuzhambu is ready to be served.

Murungai Keerai Poricha Kottu step by step

1. Pressure cook moong dal with turmeric powder for 2 whistles..

2. In a pan add washed keerai and one cup water to it.Add salt as per your taste and allow it to cook for 5 to 8 minutes..

3. Grind grated coconut,green chillies,cumin seeds,pepper to a fine paste and keep it aside..

4. Add the cooked moong dal to the keerai in the pan and bring to a boil.Add the grinded coconut paste and let it cook for 4 mins on low flame till the raw smell goes off..

5. Heat a pan with oil or ghee and season with mustard seeds,red chilli and hing.Pour the seasoning over the keerai kottu..

6. Mix well.Murungai keerai poricha kottu is ready. Serve hot with rice..

Instead of pressure cooking the moong dal, you can boil it in enough water in a pan until it turns soft and mashed.

This poritha kuzhambu is best served with rice.

Murungai keerai poricha kuzhambu my mother in law way of doing very easy and tasty kuzhambu.

Usually she will prepare this kuzhambu whenever we get cold.

While eating this kuzhambu we will get rid off cold and cough.