Murungai keerai paruppu kuzhambu | Murungai keerai Sambar is a delicious protein-rich dal prepared with drunstick leaves, toor dal. With minimal ingredients, this kuzhambu is super easy and tastes yum.
What kind of dal can I use for paruppu?
I have used toor dal instead you can use any one variety.
Can I make murunga keerai masiyal in a instant pot cooker?
Cook for 6 mins and repeat the rest of the process.
Can I skip shallots and garlic?
For the best flavorful drumstick leaves masiyal use shallots and garlic. if you don’t like strong garlic flavor you can reduce the amount of garlic. You can use chopped regular onions instead of shallots.
Is this spicy vendhaya keerai kadaiyal?
I made a kid-friendly version of dal. I have used green chili and sambar powder for flavor but have used them on whole. If you prefer spicy Pappu split chilies and increase chilli powder.
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Ingredients
paruppu kuzhambu
8 small onions 3 garlic 1 tomato 3/4 cup tamarind water 1 cup cooked dal Requires salt Turmeric powder 1+1/4 drumstick leaves
Grind
1/4 cup coconut 1 tsp sambar powder Water
To temper
1 tablespoon peanut oil 1 teaspoon cumin seeds 1/2 teaspoon Mustard seeds 3 green chilli Curry leaves
How to make murungai Keerai paruppu kuzhambu with step-by-step pictures
First Pressure Cook dal Add oil and heat
Add green chilli and curry leaves; mix well
Furthermore small onion and garlic; saute till onion turns translucent
Add tomato saute till turns slightly mushy
Add tamarind water and boil
Furthermore add cooked dal and salt
Grind coconut, sambar powder, and water
add it to the kuzhambu furthermore add turmeric powder, drumstick leaves; boil for 7 minutes
You can blend it if kids don’t like biting leaves and serve as kadayal
