Murungai keerai Thuvattal /Poriyal

I am a great lover of Murungai keerai (Drumstick leaves).  Here in Chennai it is very difficult to get Murungai keerai. One small bunch costs 15Rs. whenever I go Tanjore, which is my native, my mom prepares Murungai keerai thanni chaaru, thuvattal and kootu…. She makes adai with murungai keerai, which is also very tasty and yummy…

Today I got one bunch of Murungai keerai and thought of making keerai thuvattal/Poriyal. Posted the same with step by step preparation.

Ingredients

Murungai keerai /Drumstick leaves – 1 bunch

Channa Dal/Kadalai paruppu – 1 tspn

Small onion – 4nos

Red chilli – 2nos

Mustard seeds – 1 tsp

Curry leaf – 1 string

Salt to taste

Grated coconut - ½ cup

Gingely oil – 1 tspn

Step – 1

Wash and clean the drumstick leaves. Chop the onion and split the red chilli in to pieces.

Step -2

Heat kadai and add 1 tspn of Gingely oil.  Once the oil get hot add channa dal and fry for few seconds.  Then add mustard seeds. Once it pops out, add chilli , onion and curry leaves. Cook for few minutes

Step -3

Now add cleaned drumstick leaves and cook it by covering the kadai with lid.  It will take at least 5 mins to get cooked.

Step- 4

Once it cooked add salt and grated coconut. And fry it for few mins.

Here goes my tasty murungai keerai thuvattal/ poriyal.

Puli Charu / Tamarind Rasam

        Today, when I entered my kitchen I found that no vegetables left out except 2 or three tomatoes and few onions.  I wondered what to prepare with these two ingredients, then suddenly this recipe came into my mind. I recall my old days, when my mother prepares this puli charu (Tamarind charu) when nothing left out.  We always like this instant tamarind recipe which goes well with any vegetable curry.  Friends here go the step by step pictorial preparation of ‘instant puli chau’. Try it; tastes it and please leave your valuable comments….

Ingredients

Tamarind- Small lemon size (soaked in water)

Tomato - 2 nos (if u want add one more and reduce the quantity of tamarind)

Small onion- 4nos

Red chilli -3nos

Seeragam/cumin seeds- 1/2tspn

Curry leaf – 1 string

Garlic – 3pods (smashed)

Mustard seeds – 1tspn

Fenugreek seeds – ½ tspn

Turmeric powder – Pinch

Salt – to taste

Asafetida Powder - pinch

Grated coconut – 3tspn

Gingely oil/Ghee – 1 tspn

Coriander leaf – 1 tsp chopped

Step 1

Wash and chop the tomatoes finely. Cut small oions and split the red chilli into pieces.

Step 2

As I mentioned in my earlier post, I prefer using mud pot for preparing any food.

Heat the pot; add ghee /gingely oil and once the oil become hot add mustard seeds.

When it pops up, add fenugreek, Asafoetida and slightly fry. Then add chopped onion, curry leaf and the smashed garlic. Fry for few seconds.

Step 3

Now add chopped tomatoes and fry till it smashed well. Then add turmeric powder and salt.

Step 4

Now add the tamarind water and stir well. Allow it boil.

Step 5

When it starts to boil add chopped coriander leaf and the grated coconut.

Here goes my instant puli Charu.
Serve it with hot rice and fried Vadam...