Best with Appalam & Thayir!
Grandma Tip
Use only freshly pressed gingelly oil for that real Tamil aroma.
Murungaikeerai Chutney (Drumstick Leaves Chutney)
Murungaikeerai Chutney (Drumstick Leaves Chutney)
A traditional Kongu chutney that turns iron-rich drumstick leaves (murungaikeerai) into a delicious, tangy, mildly spicy chutney — completely masking the natural bitterness. Slow-roasted in gingelly oil with tamarind and dry red chillies, ground coarse. Pairs perfectly with hot rice + ghee, idly, or dosa.
Difficulty
Serves
Cook Time
From
Chef Note
Don't skip the asafoetida — it's the secret to digestion.
How to Make
11 Steps- 1Step 1
Heat a heavy-bottomed kadai or clay pot (manchatti) and add a tablespoon of groundnut oil.
- 2Step 2
Add the coriander seeds, cumin seeds, and dry red chillies. Roast them on a medium-low flame until they release a beautiful, nutty aroma. Do not let them burn.
- 3Step 3
To the same pan, add the peeled small onions. Sauté them well until they turn translucent and slightly golden.
- 4Step 4
Toss in the chopped tomatoes and the piece of tamarind. Add the crystal salt at this stage.
- 5Step 5
Sauté continuously until the tomatoes break down and turn completely soft and mushy.
- 6Step 6
Add the 2 handfuls of fresh Murungai Keerai (Drumstick leaves) directly into the onion-tomato base.
- 7Step 7
Sauté the leaves well for a few minutes. You will notice the leaves shrink rapidly. Keep cooking until the raw, earthy smell of the greens completely disappears. (Chef's tip: Do not overcook the leaves until they turn black, as you want to retain their bright color and nutrients).
- 8Step 8
Turn off the heat. Toss in a small handful of fresh coriander leaves into the hot pan and give it a quick mix. The residual heat is enough to wilt them.
- 9Step 9
Allow the entire mixture to cool down completely.
- 10Step 10
Transfer it to a mixer jar and grind it into a thick, slightly coarse paste (do not make it overly smooth or watery; a rustic thogayal texture is best).
- 11Step 11
Serve this incredibly healthy, vibrant green chutney with hot idlies or mix it into steaming white rice!
Serve hot with Appalam, Pickle & Thayir!
Best Served With
Hot rice, papad, and a spoon of ghee.
Nutrition
(per serving)
- Calories420 kcal
- Carbs65 g
- Protein12 g
- Fat12 g
- Fiber4 g
Best Served With
- Appalam
- Pickle
- Thayir (Curd)
- Vathal
- Roasted Papad
Storage Tips
Store in an airtight container in the refrigerator for up to 2 days. Reheat with a splash of water.
Recipe by
Pradeep M
Traditional Recipes
Region
Kongu
Added by
Pradeep M
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