Muringayila Mulagushyam ~ Drumstick leaves in coconut curry
Muringayila Mulagushyam is drumstick leaves cooked with dal and coconut curry. Mulagushyam is one of the everyday dish in kerala cooked with less spices and so comforting food. It is cooked with different vegetables. Drumstick leaves Mulagushyam, rice and potato curry is one of my favorite lunch menu at my mom’s home. 🙂
Muringayila Mulagushyam Pictorial Directions:
- Pressure Cook Tur dal to 4-5 whistles until mushy.
- Separate the leaves of drumstick, wash couple of times and cook them with little water and turmeric powder.
- Grind coconut, Cumin seeds, Red chilies and raw rice to a fine paste.
- When the leaves are cooked, add the mashed dal. Add water and let it cook for 2-3 minutes.
- Add ground masala and mix well. Add salt and let it come to a rolling boil.
- Seasoning: Splutter mustard seeds, coriander seeds, cumin seeds and red chilli. Add this seasoning to the curry.
Muringayila Mulagushyam recipe:
Muringayila Mulagushyam
Servings: 4 People
Ingredients
- 2 cups drumstick leaves loosely packed
- 1/2 tsp turmeric powder
- 1/4-1/2 cup tur dal
- 3 tbsp coconut
- 1/2 tbsp cumin seeds
- 2 dry red chillies
- 1/2 tbsp raw rice
- salt to taste
seasoning
- 1/4 tsp mustard seeds
- 1/8 tsp coriander seeds a pinch
- 1 dry red chilly
Instructions
- Separate the leaves of drumstick, wash couple of times and cook them with little water and turmeric powder.
- Pressure Cook Tur dal to 4-5 whistles until mushy.
- Grind coconut, Cumin seeds, Red chilies and raw rice to a fine paste.
- When the leaves are cooked, add the mashed dal. Add water and let it cook for 2-3 minutes.
- Add ground masala and mix well. Add salt and let it come to a rolling boil.
- Seasoning: Splutter mustard seeds, coriander seeds, cumin seeds and red chilli. Add this seasoning to the curry.
