Murungai Keerai Poricha Kottu

Name: Murungai Keerai Poricha Kottu
Total time: 1200 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups Murungai keerai or Moringa; 1 cup Moong dal; 1 small Grated coconut; 2-3 Green chillies as per taste; 1 tsp Cumin/jeera; 5-6 Pepper; 1/4 tsp Turmeric powder; 1 tbspn Oil/ghee; 1/4 tsp Mustard seeds; Pinch Hing; 1 red chilli

Gayatri Balaji @gayatri100

Murungai keerai known as Moringa leaves or drumstick leaves is a very rich sauce of Vitamin A and iron.These leaves can be added in adai and dosas.

Gayatri Balaji @gayatri100

Murungai keerai known as Moringa leaves or drumstick leaves is a very rich sauce of Vitamin A and iron.These leaves can be added in adai and dosas.

Saved

Ingredients

20min

4 servings

2 cupsMurungai keerai or Moringa
1 cupMoong dal
1 smallGrated coconut
2-3Green chillies as per taste
1 tspCumin/jeera
5-6Pepper
1/4 tspTurmeric powder
1 tbspnOil/ghee
1/4 tspMustard seeds
PinchHing
1red chilli

Saved

Steps

20min

1

Pressure cook moong dal with turmeric powder for 2 whistles.
2

In a pan add washed keerai and one cup water to it.Add salt as per your taste and allow it to cook for 5 to 8 minutes.
3

Grind grated coconut,green chillies,cumin seeds,pepper to a fine paste and keep it aside.
4

Add the cooked moong dal to the keerai in the pan and bring to a boil.Add the grinded coconut paste and let it cook for 4 mins on low flame till the raw smell goes off.
5

Heat a pan with oil or ghee and season with mustard seeds,red chilli and hing.Pour the seasoning over the keerai kottu.
6

Mix well.Murungai keerai poricha kottu is ready. Serve hot with rice.