Murungai Keerai Sambar, Moringa Leaves Sambar Recipe

Murungai Keerai Sambar Recipe by GoSpicy.net Murungai Keerai Sambar Recipe by GoSpicy.net

Murungai Keerai/Drumstick Leaves/Moringa Leaves is fully packed with lot of vitamins and nutrients. It is rich in iron and calcium. No wonder the murungai maram (moringa tree) is being called as miracle tree. Many dishes can be prepared using this drumstick leaves like soup, poriyal, sambar, podi and it can also be added in adai, ghee. These are all very popular dishes in Tamil Nadu. Today, I am going to share murungai keerai sambar recipe which can be eaten with white rice.

Whenever I buy drumstick leaves, I will separate the leaves from its stem. Then I will store the leaves in a container and keep it in the refrigerator. It will stay fresh for a week. I make soup most of the times. When I asked my mom what else I can try with this leaves other than poriyal and soup? She immediately suggested sambar and I tried it. It was more tasty, flavorful and loved it. It tastes delicious when mixed with hot rice and a dollop of ghee. Yum... Try this sambar and you will love it.

The important thing you have to remember when you make this, do not cook the leaves too much. It will be cooked within 3-4 minutes. Also, don't chop or break the leaves since it will taste bitter. Include this healthy and nutrient rich keerai in your cooking more often. Now, let's see how to make this sambar.

Murungai Keerai Sambar

Cuisine: South Indian | Category: Sambar | Serves: 4-5

Prep Time: 15 min | Cook Time: 30 min

INGREDIENTS
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Murungai Keerai/drumstick Leaves - 1 1/2 cups, loosely packed
Toor Dal/Tuvaram Paruppu - 1/2 cup
Water - 2 cups
Tomato - 1, big size
Garlic Cloves - 2
Turmeric Powder - 1/4 teaspoon
Asafoetida - 1/4 teaspoon
Oil - 1 teaspoon
Sambar Powder - 3 teaspoon
Tamarind - small piece(about 1/2 inch piece)
Salt - to taste
To Temper:
Oil - 1 tablespoon
Mustard Seeds - 1/2 teaspoon
Pearl Onion - 5 to 7
Dry Red Chilli - 2
INSTRUCTIONS
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1Take a pressure cooker with toor dal , wash it well for two times. Then add chopped tomato, garlic cloves, turmeric powder, asafoetida, sesame oil. Also add 2 to 2 1/2 cups of water and close the lid, put the whistle on. Pressure cook it for 4-5 whistles. After that switch off the stove. Don't open the lid immediately. Allow pressure cooker to release all the pressure by itself. Meanwhile clean and wash the drumstick leaves and keep it ready.

Murungai Keerai Sambar cooking steps by GoSpicy.net

2After that soak a small piece of tamarind in warm water. Let it soak for 10 minutes. After that extract all the juices and strain it. Keep it aside. Peel the small onions and slice them roughly.

Murungai Keerai Sambar cooking steps by GoSpicy.net

3Now, remove the lid from pressure cooker and heat the lentil over medium flame(I am using a separate pan to show the clear step photos clear). Now, add the strained tamarind juice/pulp. Add in required salt. Let it boil for few minutes.

Murungai Keerai Sambar cooking steps by GoSpicy.net

4Now, add the sambar powder and mix it well. Let the sambar boil for another 5 minutes.

Murungai Keerai Sambar cooking steps by GoSpicy.net

5After that, add in the washed drumstick leaves and ,mix it. Let it cook for 3 minutes.

Murungai Keerai Sambar cooking steps by GoSpicy.net

6Drumstick leaves will get cooked faster. Once the leaves are cooked, it will turn into dark green color as seen in below picture. Now, the sambar is almost ready. Remove the sambar from the stove.

Murungai Keerai Sambar cooking steps by GoSpicy.net

7To temper it, heat a pan with a tablespoon of oil. Once it becomes hot, add mustard seeds. Let it splutter. Then add in the chopped small onions and saute it. Add the red chilli. After the onions becomes soft, switch off the stove. Add this to the sambar and mix it. Now, the sambar is ready to eat.

Murungai Keerai Sambar cooking steps by GoSpicy.net
NOTES

I always cook paruppu with a little bit of turmeric, asafoetida and a teaspoon of sesame oil for any sambar recipe. That's why I didn't add any asafoetida while tempering.

Do not cook drumstick leaves for a long time. Just 3 minutes is enough, it will cook faster.

Here, I have added 1 1/2 cup of loosely packed murungai keerai but you can definitely increase the quantity if you want.

Little tamarind is enough for this sambar as we are adding big tomato but If you have a small tomato then you can add two tomatoes.

Instead of toor dal, moong dal (pasi paruppu) can also be used in this sambar.

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