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–+ servings
Murangai Keerai Moor Kootu

Murungai Keerai Moor Kootu

Ravi Chandran
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Course Side Dish
Cuisine Indian, Indian, Tamilnadu
Servings 4 people
Diet Vegetarian

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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