An authentic Kerala dish made with drumstick leaves. This is one of my favorite dishes that my mother used to make. Back in Kerala we had a drumstick tree in our yard so my mother use to make this often. I got fresh drumstick leaves from the Indian grocery store so had to make this dish. A very nutritious and healthy dish that goes well with plain rice or chapatti. The bark of the drumstick tree has the horseradish taste and is ground to paste and used in many dishes and hence the drumstick tree is also called the horseradish tree.
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| Muringayila Parrippu Curry |
Ingredients
Toor Dal ( or split yellow peas) - 1/2 cup
Drumstick leaves all stems and vein's removed - 2 cups
Turmeric powder - 1/2 teaspoon
Chilly powder - 1 teaspoon
Fresh grated coconut - 3/4 cup
Garlic cloves - 3
Whole red chillies broken into 2 inch pieces- 3 - 4
Curry leaves - 2 sprigs
Mustard seeds - 1 tables spoon
Cumin seeds - 1/2 teaspoon
Fenugreek seeds - 1/2 teaspoon
Oil - 2 tablespoon
Salt to taste.
Steps
1. Wash the cleaned drumstick leaves in plenty of water, drain and keep aside.
2. Cook the toor dal is 1 1/2 cup water till is cooked well in pressure cooker.
3. Once the dal is cooked. Add the drumstick leaves to this with 1/4 teaspoon turmeric powder, chilly powder and salt and cook well till the leaves are cooked.
4. In a blender grind the fresh grated coconut along with garlic, 1/4 teaspoon turmeric powder and 1/2 cup warm water to a smooth paste.
5. Add this ground coconut to the cooked dal and dal and drum stick leaves and bring it to a boil. Turn off heat.
6. In another pan heat the 2 tablespoons oil. When the oil gets hot add the mustard seeds and let it splutter. add the fenugreek seeds, cumin seeds, red whole chillies and curry leaves to this. turn off heat and pour this oil mixture over the prepared curry.
Serve hot with plain rice or chapatti
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