Murungai keerai poricha kuzhambu | drumstick leaves curry for 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. But we should eat regularly at least for 3 days. Drumstick leaves is rich in iron and calcium so it is good for lactating moms. My MIL served me with this kuzhambu during my post pregnancy frequently it also good in breastmilk secretion.

Murungai keerai poricha kuzhambu will be good with only rice and also we should have it hot. We prepare coconut paste for doing this poricha kuzhambu you can also add coconut milk. always use fresh and new drumstick leaves. Drumstick leaves has numerous health benefits. We must always include drumstick leaves in our diet atkeast 3 to 2 times a week.

murungai-keerai-poricha-kuzhambu
murungai-keerai-poricha-kuzhambu

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Nutritional content of drumstick leaves
Calcium 435mg
Phosphorus 70mg
Iron 7mg
Water content 76%
Protein 6.7%
Fat 1.6%
Minerals 2.2%
Vitamin C 220mg
Vitamin B Complex
Fiber 1%

Benefits

  1. Control blood glucose levels
  2. Control blood cholesterol levels
  3. Prevents constipation
  4. Rich in antioxidants
  5. Has anti-inflammatory properties
  6. Can relieve you from menstrual pain
  7. Increase breast milk secretion
  8. Prevent anemia in pregnant women
  9. Prevents hair loss
  10. Protects eyes
  11. Drumstick leaves are rich in vitamin A. It’s 4 times richer than carrot content.




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Murungai keerai poricha kuzhambu | drumstick leaves curry for rice
murungai-keerai-poricha-kuzhambu
Course Main Dish
Cuisine Indian
Prep Time 20 Minutes
Cook Time 20 Minutes
Servings
People
Ingredients
Course Main Dish
Cuisine Indian
Prep Time 20 Minutes
Cook Time 20 Minutes
Servings
People
Ingredients
murungai-keerai-poricha-kuzhambu
Instructions
  1. Add 1 tsp Fennels seeds in a pan and dry roast and keep aside
  2. Add 100 gms coconut chunks to a mixie jar along with roasted fennel seeds grind to a paste and keep aside
  3. Coconut and fennel paste
  4. In the same pan add 1 tsp oil and add 2 small black stone flower or kalpasi
  5. Add 2 roughly chopped onion to the pan and saute till golden brown.
  6. Cool down completely and grind to a smooth paste.
  7. The onion paste is ready keep aside.
  8. In the same pan add 1 tsp oil add mustard seeds and wait till it splutters
  9. Add ground onion paste and saute well
  10. Add ground coconut paste and mix
  11. Add water from soaked rice this gives you nice taste its optional simply add 1 glass water.
  12. Add 1 and 1/2 tbsp red chilly powder. In this kuzhambu we do not add coriander powder make note of it. It gives you different taste.
  13. Add 1/2 tsp turmeric powder
  14. Add 1 tbsp rock salt
  15. Boil well till the raw smell goes of. It takes around 10 minutes.
  16. Meanwhile clean and wash murungai keerai or moringa leaves or drumstick leaves.
  17. After the kuzhambu is boiled well add the murungai keerai in the kuzhambu.
  18. Switch off in a minute or two. The leaves will get cooked in the heat of the kuzhambu.
  19. Murungai keerai poricha kuzhambu is ready to serve with hot rice.
Recipe Notes

Important instructions to follow

  1. Choose drumstick leaves which is fresh and clean and also a new leaves
  2. Do not add coriander powder to this kuzhambu
  3. You can also add coconut milk instead of coconut paste
  4. Note we have not added tomato to this kuzhambu
  5. Boil the kuzhambu well before adding the drumstick leaves
  6. Do not boil kuzhambu after adding leaves and switch off the stove immediately





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