Mom makes aviyal and murungaikeerai thoran more often when I am at home. She follows my maternal grandmother's recipe when it comes to thoran. My Granny is also a great cook and she follows Kerala cuisine. When we were kids, my cousins and I help our granny to pluck these leaves while listening to her stories. I cherish those memories by sharing it with Jany these days. Let's see the recipe of this thoran that is very close to my heart.
Ingredients:Murungai Keerai - 3 Cups
Salt - as required
To Grind
Coconut -1/4 Cup
Cumin seeds - 1 tsp
Chilli Powder - 1 tsp
Turmeric powder - 1/2 tsp
Garlic - 4(Cloves)
To Temper:
Oil - 1 tsp
Mustard - 1 tsp
Curry leaves - few
Shallots - 5 to 6 (chopped roughly)
Method:
1. Remove the drumstick leaves from the stems. Wash it well in running water, drain it and keep it aside. Grind the items under 'To grind' to a coarse paste without adding water.(Just pulse it once or twice)
2. In a pan, add some oil. Allow the mustard seeds and curry leaves to splutter. Then add the chopped shallots and allow it to cook until the onion turns translucent. Then add the ground coconut masala and saute it until the raw smell leaves. Finally add the drumstick leaves, and sprinkle little water.
3. Close it with a lid and allow it to cook for 5 to 7 mins. Open the lid and gently give a quick stir. Switch off the flame. Serve the murungai keerai thoran with steamed rice by drizzling ghee on top of it. I usually served it with fish curry .
- Don't compromise on the quantity of the coconut. Also, make sure to grind it coarsely.
- Adding garlic gives nice flavor to the thoran.
- It is time consuming to pluck the leaves, so try to pluck it the day before you cook. The next day just wash it and cook.
Happy's Cook - Divya
oh wow I love this recipe!! have a huge morangai tree in our garden , but limited recipes so thhanks for sharing
ReplyDeleteyummy n delicious..healthy green :)
ReplyDelete