Murungai Keerai Moor Kootu
Ingredients
- 2 cup Murungai Keerai / முருங்கைக் கீரை - (Moringa leaves) cleaned
- 1 cup Coconut, Fresh / தேங்காய் - grated
- 1 tsp Turmeric powder / மஞ்சள் தூள்
- 1 pinch Asafoetida / பெருங்காயம்
for Grinding Masala
- 4 nos Green Chili, Fresh / பச்சை மிளகாய் - adjust to your spice level
- 1 tsp Coriander seed / தனியா
- 1 tsp Cumin seed / சீரகம்
- ¼ tsp Black Pepper / மிளகு
- 1 tsp Rice, raw / பச்சரிசி
- 250 ml Yogurt / தயிர்
for Tempering
- 2 tsp Coconut Oil / தேங்காய் எண்ணெய்
- 1 tsp Mustard seed / கடுகு
- 1 nos Red Chili, Dry / வற மிளகாய்
Instructions
Grinding Masala
- Soak coriander seed, cumin seed, rice, pepper, green chili, in little water for 10~15min
- Grind soaked ingredients along with coconut into a fine paste
- Add yogurt, blend well, so that there are no lumps, keep aside
Main
- Heat a pan
- Add little water, turmeric, bring to a boil
- Add murungai keerai, simmer for 5min
- Add the ground masala, bring to a boil, switch off the flame
Tempering
- Heat oil in a pan
- Add mustard and allow it to splutter
- Add red chili and fry a little
- Pour into moor keerai, mix well
Notes
Serve hot along with rice
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