We use murungai keerai in poriyals or sometimes add in adai. I have heard my relatives make Murungai keerai poricha kuzhambu also. I have posted drumstick leaves soup in Jeyashri’s kitchen too. Last week when I visited the Indian shop here, I happened to see a fresh big bunch of Drumstick leaves. I got them and my weekend was well spent cleaning the leaves. I made Murungai keerai poriyal with one portion of the leaves and used a few for making adai too. When I was in Singapore, one friend used to make drumstick leaves sambar every week. I have tasted that once but never tried it. The recipe is made without adding any sambar powder or red chili powder. Suddenly I remembered that and messaged her for the recipe. She texted the recipe in few hours and I tried it at home. The sambar was very tasty and unique. It paired well with dosa too. Murungai keerai | Drumstick is a very healthy variety of greens. It is very rich in calcium and potassium. Murungai keerai sambar can be served with plain rice and any spicy curry of your choice. Also check out
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Drumstick leaves sambar
Pressure cook the toor dal with a pinch of turmeric powder and water for 5-6 whistles.Mash well and add 1 cup of water to this and keep aside.Grind the coconut and ½ tsp cumin seeds into a fine paste.
In a pan add the oil and add the mustard seeds, ½ tsp cumin seeds, and asafoetida.Once the mustard splutters add the slit green chilis and red chili.Add one handful of small onions and garlic to this.Saute till the onion turns golden brown.
Add the chopped tomato to this.Saute well for 2 minutes.
Add 1 cup of tamarind water.Now add in the turmeric powder and salt.Let this boil for 7 minutes.
Add the coconut paste at this stage.Boil for 2 minutes.
Now add the cooked toor dal and mix well.
Add the washed drumstick leaves | murungakeerai.Mix well and boil for 2-3 minutes.Murungakeerai sambar is ready.
Serve with plain hot rice and any spicy curry of your choice.
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