Murungai Kai kootu / Moringa Pods Gravy

MoringaPodsGravy

Murungai Kai kootu is a rice accompaniment or it can be a meal on its own when served with rice and fryums. Like all the other kootu recipes, this recipe also uses dal and I used the moong dal, and along fresh ground masala with coconut I used about a tsp of sambar powder and tomatoes to add that extra kick. I prepared this in slightly thicker consistency according to our preference. 

DrumstickKootu

The scientific name of Murungaikai also starts with M. Drumstick tree a tropical plant is known as Moringa Olifera and the drumsticks are known as Moringa Pods. According to this site, drumstick tree is called the “Power house of Minerals”. Basically the drumsticks are fruits but used as vegetables.

 

When it comes to Tamil Nadu cuisine, I cannot skip Murungai or Drumstick. It is one of the staple of Tamil Nadu and it’s a very common back yard tree. Their leaves, their flowers and the drumstick itself are loaded with vitamins and iron makes them very healthy. I have already posted Murungai keerai curry and also soup. So I wanted to try something with drumsticks. I already posted the drumstick sambar. So kootu or rasam were my only two options. It’s been a long time since I tried Murungai kootu, so I thought of preparing it now and posting the same.

MurungaiKootu

 

Ingredients:

  • Drumstick – 1 or if you are using frozen 10 to 12 pieces.
  • Moong Dal – ¼ cup
  • Tomatoes – 2
  • Sambar Powder – 1 tsp
  • Turmeric Powder – ¼ tsp
  • Water – 1.5 cups + 1 cup + 3 tbsps
  • Salt – 1.5 tsp
  • Curry leaves – 1 strand
  • Cilantro for garnishing.
  • For tempering:
  • Oil – 2 tsps
  • Mustard Seeds – 1 tsp
  • Cumin Seeds – 1 tsp
  • Hing – ½ tsp
  • To Grind:
  • Grated Coconut – ½ cup
  • Red Chillies – 3
  • Cumin Seeds – 1 tbsp
  • Pottu Kadalai / Dalia / Roast gram dal – 1 tsp

Prep Work:

  • Chop the tomatoes into halves. It easier to remove the skin after pressure cooking.
  • Pressure cook moong dal and chopped tomatoes along with turmeric powder by adding 1.5 cups of water. 
  • Let it cool and remove the tomato skin and mash it well.

MurungaiKootuStep2

  • Grind everything given under “To grind” by adding 3 tbsps of water and set aside.
  • Chop the drumsticks into small pieces or if you are using frozen soak them up in water for 10 minutes to remove the ice crystals.

Method:

  • Heat the kadai or pan and oil.
  • Once the oil is hot, add the mustard seeds, cumin seeds and hing.
  • As they start to splutter add the chopped drumsticks and curry leaves. Mix them well and add 1 cup of water. 
  • Add salt and the sambar podi and let it simmer till the drumsticks become tender.

MurungaiKootuStep1

  • Now add the ground masala and let it cook for 5 more minutes.

MurngaiKootuStep3

  • Finally add the moong dal- tomato mix and cook till it thickens (approx. 7-8 minutes).

MurungaiKootuStep4

That’s it. Murungai kai kootu is ready.

MurungaiKaiKootu

Notes:

  • If you want thin consistency, skip the addition of roasted gram dal while grinding and add more water according to your preference. Just bring to boil once after adding water.
  • Also you can microwave the drumsticks to make the process faster. I just prefer this way because the taste gets infused well inside the pods also. 
  • Adjust the spice and salt according to your taste preference.

Murungai Kai kootu / Moringa Pods Gravy
A gravy curry prepared with moringa pods, moong dal and tomatoes with fresh ground coconut masala. A great side for rice.
Write a review
Print
Prep Time
45 min
Cook Time
30 min
Total Time
1 hr 15 min
Prep Time
45 min
Cook Time
30 min
Total Time
1 hr 15 min
Ingredients
  1. Drumstick – 1 or if you are using frozen 10 to 12 pieces.
  2. Moong Dal – ¼ cup
  3. Tomatoes – 2
  4. Sambar Powder – 1 tsp
  5. Turmeric Powder – ¼ tsp
  6. Water – 1.5 cups + 1 cup + 3 tbsps
  7. Salt – 1.5 tsp
  8. Curry leaves – 1 strand
  9. Cilantro for garnishing.
For tempering
  1. Oil – 2 tsps
  2. Mustard Seeds – 1 tsp
  3. Cumin Seeds – 1 tsp
  4. Hing – ½ tsp
To Grind
  1. Grated Coconut – ½ cup
  2. Red Chillies – 3
  3. Cumin Seeds – 1 tbsp
  4. Pottu Kadalai / Dalia / Roast gram dal – 1 tsp
Prep Work
  1. Chop the tomatoes into halves. It easier to remove the skin after pressure cooking.
  2. Pressure cook moong dal and chopped tomatoes along with turmeric powder by adding 1.5 cups of water.
  3. Let it cool and remove the tomato skin and mash it well.
  4. Grind everything given under “To grind” by adding 3 tbsps of water and set aside.
  5. Chop the drumsticks into small pieces or if you are using frozen soak them up in water for 10 minutes to remove the ice crystals.
Method
  1. Heat the kadai or pan and oil.
  2. Once the oil is hot, add the mustard seeds, cumin seeds and hing.
  3. As they start to splutter add the chopped drumsticks and curry leaves. Mix them well and add 1 cup of water.
  4. Add salt and the sambar podi and let it simmer till the drumsticks become tender.
  5. Now add the ground masala and let it cook for 5 more minutes.
  6. Finally add the moong dal- tomato mix and cook till it thickens (approx. 7-8 minutes).
  7. That’s it. Murungai kai kootu is ready.
Notes
  1. If you want thin consistency, skip the addition of roasted gram dal while grinding and add more water according to your preference. Just bring to boil once after adding water.
  2. Also you can microwave the drumsticks to make the process faster. I just prefer this way because the taste gets infused well inside the pods also.
  3. Adjust the spice and salt according to your taste preference.
Vidhya’s Vegetarian Kitchen http://www.vidhyashomecooking.com/
BM#63 A-ZChallengeBadge
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63
 Loading InLinkz ...

30 thoughts on “Murungai Kai kootu / Moringa Pods Gravy

  1. usha

    Even my uncle had this in his backyard, back home. I usually use it only in pappu chaaru (sambar without sambar powder). Once made a curry and loved it. Kootu also looks delicious

Would love hear back from you. Drop in your feedback and comments. Thanks