Murungai Keerai Poricha Kulambu

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Murungai Keerai Poricha Kulambu:

Poricha kulambu or Puliacurry is a dish from Tirunelveli Cuisine. This Murungai Keerai Poricha Kulambu is not only rich in nutrition but also has medicinal benefits. This is served for pregnant and breastfeeding mothers, sick children. The dish is super quick to make. You can check my poricha kulambu recipe here

Murungai Keerai Poricha Kulambu:

I made this in July 2018 when we were in Delhi. Getting moringa leaves or any greens at Vadodara is becoming tough.

Murungai Keerai Poricha Kulambu:

  • Moong Dhal-1/2 cup mashed
  • Drumstick Leaves-1 cup
  • Oil -To cook
  • Salt-to taste
  • Turmeric Powder-A pinch
  • Hing-A pinch

To dry roast and grind:

  • Pepper-5 to 6
  • Red Chilly-2
  • Coconut-1/2 tbsp
  • Toor dhal-1/4 tbsp
  • Cumin seeds-1/4 tbsp

To temper:

  • Mustard seeds-1/4 tsp
  • Urad dhal-1/4 tsp
  • Curry Leaves-1 spring

Procedure:

1. Measure and keep all the ingredients ready.

Murungai Keerai Poricha Kulambu

2. In a pan add ingredients given under “to dry roast and grind” and roast for some time. Cool them.

3. Grind them into a powder after they cool down.

Murungai Keerai Poricha Kulambu

 

4. In the same pan add oil and saute the drumstick leaves. Saute until they turn soft. Add hing and turmeric powder and cook with some water.

5.When it begins to boil add the ground powder and salt and stir well.

 

Murungai Keerai Poricha Kulambu6. After five minutes and add the mashed dhal and tempering.
Murungai Keerai Poricha Kulambu

 

7.Drumstick leaves poricha kulambu is ready to be served with hot rice and ghee.Murungai Keerai Poricha Kulambu

 

 

P.S:

This can be given to babies above six months without salt.

Always have a word with your doctor before introducing any new food to babies

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