MURUNGAI KEERAI PARUPPU CURRY | DRUMSTICK LEAVES DAL CURRY

Murungai Keerai / Drumstick leaves, easily available for cooking at our backyards. Rich in iron, and consumed for its health benefits. Most of the time, my mother prepares murungai keerai thoran, or add the leaves in coconut based curry or puliserry / curd coconut curry. 

When it comes to health benefits, these leaves are the most nutritious part of the plant, being a significant source of B vitamins, vitamin C, provitamin A as beta-carotene, vitamin K, manganese, and protein, among other essential nutrients. This Paruppu curry is a bit spicy and can be served with steamed rice/roti. 

Most of them avoid this leaf in cooking because of the cleaning and separation process. It needs so much patience to do this. 

Pluck each stem and hold the leaf at the tip. From top towards downwards, strip the leaves. Finally pluck out the top leaf as well. From the stripped leaves, for each smaller branch, repeat the same process until all leaves are separated from stems. Separate flowers and buds from stems. Pour water and wash well. Leaves will float in water. Try to push down to rinse away the dirt. Then transfer the leaves from water-washed vessel to another vessel filled with water. Repeat this twice or thrice until the washed water has no visible dirt/sand.

If you want to refrigerate the leaves, don’t wash in water. Store it in airtight container or ziplock. When you use the leaves for cooking that time pour water and do the cleaning process. 

• Soak moong dal for 20 minutes 

• Pressure cook the dal with turmeric powder for 3 whistles and keep aside 

• Add a tablespoon of coconut oil in a heavy bottomed pan, roast chopped ginger, garlic and green chilli 

• Roast for few minutes and add chopped onion 
  

• Cook onion until soft 

• Add chopped tomatoes, and cook till soft (Press the tomatoes with back side of the spoon) 
  

• Add Turmeric powder, chilli and cumin powder, and salt required for the curry 
  

• Roast till oil separates 
  

• Add the cooked dal and water required for the curry 
  

• Boil for 2-3 minutes 
  

• Add cleaned murungai keerai / drumstick leaves and mix well 
  

• Slow cook the curry in low flame for 5 minutes and remove from heat 
  

• Temper mustard seeds, cumin seeds, dry red chilli, curry leaves and hing in coconut oil 
  

• Add the tempering to the curry 
  

• Serve hot