Murungakkai Kootu

This flavorful and versatile drumstick kootu is a perfect accompaniment for both rice and roti. Made with moringa pods (murungakkai) and lentils, it features a freshly ground masala for added depth of flavor. Follow along with the detailed video and step-by-step pictures to prepare this delicious dish.

Recipe Snapshot

YIELD

6

1 h 15 m

South Indian

Kootu Varieties, Side Dish

Time

cuisine

course

Carrot

– ¼ cup masoor dal – 4 drumstick pieces – 1 tomato 100 grams – ⅛ tsp turmeric powder ...

Ingredients

1

– Start by rinsing the masoor dal thoroughly and placing it in a cooking vessel. Add chopped tomatoes, four drumstick pieces, turmeric powder, and 1 cup of water. Pressure cook for three whistles and allow the pressure to release naturally. Once cooled, extract the flesh from the moringa pods, mix it into the dal as shown in the video, and discard the outer layer.

2

– Meanwhile, grind ½ cup of coconut, two green chilies, two teaspoons of cumin seeds, two teaspoons of sambar powder, and roasted gram, adding ¼ to ⅓ cup of water to form a smooth paste.

3

– In a separate saucepan, add the remaining 10 drumstick pieces along with 1 cup of water and salt. Cover and cook until they become soft and tender. Then, stir in the ground paste along with an additional ½ cup of water and bring the mixture to a boil.

4

– Once it starts boiling, add the cooked dal and tomato mixture. Reduce the heat and let it simmer gently. Finally, mix in chopped cilantro, bring it to a final boil, and turn off the heat.

5

– For tempering, heat coconut oil in a small pan and add mustard seeds, urad dal, and curry leaves. Once the mustard seeds splutter, pour this tempering over the kootu. Your flavorful drumstick kootu is now ready to serve!

Hello all, I am Srividhya, the person behind Vidhya's Vegetarian Kitchen. My blog is all about vegetarian and vegan food with unique and exciting recipes from all over the world.

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