Murungai keerai poricha kuzhambu,drumstick leaves poricha kuzhambu

Murungai keerai poricha kuzhambu, drumstick leaves poricha kuzhambu. A tasty and traditional kuzhambu made with murungai keerai/drumstick leaves, toor dal and spices and served with steamed rice.

Course Main Course
Cuisine South Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Author Nithya Govindarajan


  • 1 bunch drumstick leaves
  • 1 cup toor dal, thuvaram paruppu cooked and mashed
  • 1 tsp sambar powder
  • 1/2 tsp turmeric powder
  • salt as required

To roast and grind

  • 1 tsp oil
  • 2 red chillies, kanja milagai
  • 2 tbsp coconut grated
  • 1 tsp cumin seeds, jeeragam
  • 1 tsp bengal gram, channa dal, kadalai paruppu
  • 1/2 tsp black peppercorns, milagu

To season

  • 1 tsp oil
  • 1/2 tsp mustard seeds, kadugu
  • 1 tsp urad dal, ulutham paruppu
  • 1 sprig curry leaves, karuvepillai
  • a pinch asafoetida, hing, perungayam


  1. Heat a teaspoon of oil. Add red chillies, cumin seeds, bengal gram and peppercorns. When bengal gram turn golden brown, add coconut. Simmer the flame and fry it for a minute. Switch off and let it cool down completely.

  2. Transfer it to a blender and grind until smooth without adding water. Set aside.

  3. In a wide-bottomed pan, add 3 cups water, drumstick leaves, sambar powder, turmeric powder and salt. Bring it to boil. Cook for about 4 minutes or until drumstick leaves get cooked. 

  4. Add the cooked and mashed toor dal. Stir well and then add the ground mixture. Stir well and switch off.

  5. Meantime, in a tadka pan, heat oil and let the mustard seeds splutter. Then add urad dal, curry leaves and asafoetida. Switch off. Add the seasoning to the kuzhambu and stir well. Now, murungai keerai poricha kuzhambu is ready! Serve hot with steamed rice.