Murungai keerai poricha kuzhambu

Murungai keerai poricha kuzhambu - A no onion no garlic, coconut-based gravy for rice and roti. This gravy makes use of tamarind which is not usual for a poricha kuzhambu recipe. The sourness in the tamarind balances the slight bitterness present in moringa leaves. 

What is required?

Veggies:

A bunch of moringa leaves.

Coconut

Green and red chillies.

Urad dal and tuvar dal.

Sambar powder, turmeric powder, hing/asafoetida

Mustard, jeera,

Coconut oil

Tamarind extract

Curry leaves

Equipment used: 3l pressure cooker, frying pan

Recipe

Moringa leaves poricha kuzhambu

Total time taken: 30 minutes

Ingredients with measurements:

Murungai elai/ Moringa leaves - 1 bunch

Tuvar dal - 1/2 cup

Tamarind - a big gooseberry sized

Green chillies - 2

Spice powders:

Salt - to taste

Turmeric powder - 1/4 tsp

Sambar powder - 1 tsp

Hing - 1/4 tsp

To roast and grind: 

Coconut oil - 1 tsp

Urad dal - 1 tsp

Jeera - 1/2 tsp

Red chillies - 5 or 6

Coconut - 1/4 cup

Tempering:

Coconut oil,- 1 tsp

Mustard Seeds - 1/2 tsp

Urad dal - 1 tsp

Hing - 1/4 tsp

Curry leaves - 1sprig

Directions:

1. Pressure cook dal.

2. Wash and cut moringa leaves finely.

3. Add leaves to the cooked dal and pressure cook again for 3 whistles.

4. When the pressure settles down, open the lid, add tamarind extract, and spice powders.

5. Cook for 5 minutes.

6. In a frying pan, heat oil, and add urad dal, and chillies.

7. Saute till dal becomes golden.

8. Switch off the flame, add jeera, and coconut, and give a nice stir.

9. Grind the coconut-dal mixture into a semi-fine paste.

10. Add the paste to the moringa gravy, and simmer the gravy for 5-8 minutes.

11. Finally, upon switching off the flame, add the tempering to the gravy.