Murunga Keerai
Vathakuzhambu | Moringa Leaves Kuzhambu is a regular vathakuzhambu recipe with
moringa leaves as the primary ingredient. It tastes similar to drumstick
vathakuzhambu. Moringa Leaves are available throughout the year and ideal
during the season where drumstick is not available.
Youtube: https://youtu.be/t1cni9sgjo8
Check
my other moringa recipes:
 |
Preparation
Time: 25 minutes
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Cooking
time : 30 minutes
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Yields
: 3 cups
Recipe By: Mrs.Brema Ramachandran
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Benefits
of Moringa Leaves
|
1.
Diabetic
Friendly
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2.
Anti-inflammatory
|
3.
Lowers
cholesterol
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4.
Iron rich - Good
for anemia
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5.
Stabilizes
blood pressure
|
Ingredients
(Refer Video)
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Murunga Keerai / Moringa Leaves – 3/4 cup
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Sesame Oil – 6 tsp (you may add more)
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Mustard – 1tsp
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Methi seeds – 1 tsp
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Channa Dhal /Kadalai paruppu – 2 tsp
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Black Channa Dhal – 2 tsp
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Kobbari / Dry Coconut – 1.5 tsp
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Roasted Peanuts – 2 tsp
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Hing Cake – a small piece
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Curry leaves few
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Red Chili - 1
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Tamarind – 1 lemon size
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Water – 3 cups
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Turmeric -1 tsp
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Sambar Powder – 2 tsp
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Salt – As needed
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Preparation
|
1.
To begin making
the ‘Murungakeerai Vathakuzhambu |Moringa Leaves
Kuzhambu’, remove all the stems and collect the green leaves.
Make it to ¾ of a cup. Wash well and keep it ready for cooking
|
2.
Prepare the
tamarind extract by adding 600ml water to tamarind (lemon size) and diluting
it.
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3.
The Murungakeerai Vathakuzhambu |Moringa Leaves Kuzhambu
cooking process starts with tempering first, take a heavy bottom kadai and
add 4 teaspoons of sesame oil.
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4.
Once the oil is
hot, add mustard seeds and as they splutter, add methi seeds and fry for few
seconds.
|
5.
To this mixture
add Channa Dhal /Kadalai paruppu ,Black Channa Dhal,Kobbari / Dry
Coconut,Roasted Peanuts and Hing Cake and fry until all of them are cooked. Refer Video
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6.
Add dry chili
& curry leaves to this mix and fry them well.
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7.
Transfer this
to a kalchatti / soap stone pot or a heavy bottom vessel ideal for cooking
soups.
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8.
In medium flame
gas add the diluted tamarind extract, turmeric , sambar powder and salt.
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9.
Add 2 teaspoons
(or upto 6 teaspoons) of sesame oil to this mix.
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10. Bring
to a boil and cook on high flame for 3 minutes and medium flame for 7 minutes
or till the raw smell of tamarind disappears.
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11. Switch
off the gas and add the moringa leaves and close with a lid. Moringa leaves
get cooked in this heat. Do not cook the leaves when the gas is on else it
would turn bitter.
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12. Allow
the moringa leaves to infuse for at least 10 minutes before serving with hot
rice.
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