Murungai Keerai Kuzhambu | Drumstick Leaves Kuzhambu

An authentic Drumstick Leaves Kuzhambu from Kongunadu. From wiki, I learnt drumstick leaves are highly nutritious, being a significant source of beta-carotene, Vitamin C, protein, iron, and potassium. One tablespoon of leaf powder provide 14% of the protein, 40% of the calcium, 23% of the iron and most of the vitamin A needs of a child aged one to three. Six tablespoons of leaf powder will provide nearly all of the woman's daily iron and calcium needs during pregnancy and breastfeeding.It is commonly said that these leaves contain more Vitamin A than carrots, more calcium than milk, more iron than spinach, more Vitamin C than oranges, and more potassium than bananas, and that the protein quality of these leaves rivals that of milk and eggs.Please check below for step by step instructions and pictures for preparing Kongu Special Murungai Keerai Kuzhambu.

Preparation Time: 10 mins
Cook Time: 20 mins 
Ready In: 30 mins
Yields : 2 Servings

Ingredients:

Table 1: To Grind

Toor Dal	2 tbsp
Coconut	2 tbsp
Garlic cloves	2
Shallots chopped	1/4 cup
Cumin seeds	1/2 tsp
Curry leaves	2
Turmeric powder	1/4 tsp
Coriander seeds	1 tsp
Red chillies	2

Table 2:

Drumstick Leaves chopped	3 tbsp
Oil	1 tbsp
Mustard	1/8 tsp
Urad dal	1/2 tsp
water	2 cups
Salt

Instructions:

• Coarsely grind all the ingredients from table 1. 

• Wash and chop drumstick leaves.Heat oil in the pan and add mustard.When they splutter add green leaves and saute for 2 mins. 

•  Add the ground mixture got from table 1. Mix well .Add 2 cups of water and cook it in medium flame till the raw smell goes off.

Murungai Keerai Kuzhambu | Kongu Special Drumstick Leaves Kuzhambu

Tips:

As we are adding raw toor dal mixture, allow the kuzhambu to cook till raw smell goes off.

Adjust red chillies to your taste.