Murungai Keerai Kollu Kuzhambu Recipe | Drumstick Leaves & Horse Gram Curry
A flavorful South Indian curry (Murungai Keerai Kollu Kuzhambu) with drumstick leaves & horse gram. Nutritious, tangy, and perfect with hot rice. Enjoy!
Get ready to indulge in a comforting South Indian–style recipe that combines the goodness of drumstick leaves (Murungai Keerai) and the protein-rich horse gram (Kollu). Hailing from the Tamil Nadu region, this dish offers tangy, earthy, and mildly spicy flavors. The tender moringa leaves lend a vibrant color and soft texture, while the horse gram thickens the curry with its hearty taste. Tamarind brings a delightful sour note, balanced by a hint of sweetness from jaggery. Paired with steamed rice, papad, or a simple vegetable stir-fry, this recipe transforms into a wholesome, nourishing meal.
I love how the drumstick leaves are packed with iron, calcium, and vitamins, while horse gram is known for its high protein content and reputed ability to keep you warm in cooler seasons. Preparing this recipe not only fills your kitchen with inviting aromas but also brings an abundance of health benefits to your plate. It’s versatile enough for everyday lunches, dinner gatherings, or even a party spread. If you’re planning to pack it for work or school, you’ll appreciate how well the flavors deepen over time—just be sure to keep it in a spill-proof container and serve with warm rice or chapati on the side.
The Murungai Keerai Kollu Kuzhambu Recipe is a perfect dish to go along with some steaming hot rice, Cabbage Poriyal and Appalam. Serve it for lunch or dinner and you will surely enjoy this spicy curry.
If you like recipes from Chettinad, then you must try some of the favorites like
10 M
30 M
40 M
4 Servings
Ingredients
- 1 cup Horse Gram Dal (Kollu/ Kulith) , soaked for 3 to 4 hours
- 2 cups Drumstick Leaves (Moringa/Murungai Keerai) , roughly chopped
- 1 cup Tamarind Water , adjust to taste
- 10 Pearl onions (Sambar Onions) , peeled and halved
- 2 Tomatoes , roughly chopped
- 1 teaspoon Sambar Powder
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Whole Black Peppercorns , coarsely pounded
- 1/4 teaspoon Asafoetida (hing)
- 2 cloves Garlic , crushed (optional, for extra flavor)
- 1 teaspoon Jaggery
- Salt , to taste For Tempering
- 1 teaspoon Sesame (Gingelly) Oil
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 1/2 teaspoon Methi Seeds (Fenugreek Seeds)
- 2 sprig Curry leaves , roughly torn
How to make Murungai Keerai Kollu Kuzhambu Recipe | Drumstick Leaves & Horse Gram Curry
To begin making the Murungai Keerai Kollu Kuzhambu Recipe, get all the ingredients and keep them ready for easy cooking.
Prepare the tamarind water: Soak a lemon-sized ball of tamarind in warm water for 15 to 20 minutes. Squeeze well and strain to get your tamarind water ready for the recipe.
Soak the horse gram for 3 to 4 hours. This step ensures the dal becomes tender faster when cooked.
Place the drumstick leaves (Murungai Keerai) in a pressure cooker with a pinch of salt and about 2 tablespoons of water. Cook for 1 whistle on medium heat, then immediately release the pressure to prevent the leaves from overcooking and losing their bright color. Set the cooked leaves aside.
In the same or a separate pressure cooker, heat 1 teaspoon of oil. Add the pearl onions and sauté until they turn lightly tender. This brings out their natural sweetness and enhances the flavor of the recipe.
Once the onions soften, add the soaked horse gram (drained), tomatoes, tamarind water, sambar powder, turmeric powder, coarsely pounded pepper, asafoetida, crushed garlic (if using), jaggery, and salt. Stir everything well so the flavors incorporate into the recipe.
Close the lid and pressure cook for 5 to 6 whistles on medium heat. Turn the heat to low and simmer for another 10 minutes. The horse gram can be tough, so ensure it cooks thoroughly. Allow the pressure to release naturally for the best results.
Once the pressure releases, open the cooker and gently stir in the cooked drumstick leaves. Give this recipe a brisk boil for about 2 to 3 minutes. Adjust consistency by adding a little water if it’s too thick, or simmer longer if you prefer a thicker consistency.
For the tadka; in a small tadka pan, heat 1 teaspoon of sesame oil. Add the mustard seeds and allow them to splutter. Then add the fenugreek seeds and curry leaves. Once they crackle and become aromatic, turn off the heat and pour this seasoning over the Murungai Keerai Kollu Kuzhambu. This final touch amplifies the flavors of the recipe.
Check for salt, tanginess, and spice, adjusting if needed.
The Murungai Keerai Kollu Kuzhambu Recipe is a perfect dish to go along with some steaming hot rice, Cabbage Poriyal and Appalam. Serve it for lunch or dinner and you will surely enjoy this spicy curry.
Tips & Variations
Lunchbox Friendly: Cool the curry slightly before packing into an airtight container. Pair with steamed rice or rotis for a comforting lunch at work or school.
Spice Level: For a hotter version, add a little red chili powder or extra pepper. If you prefer mild flavors, reduce the pepper and sambar powder.
Substitutions: You can use spinach or amaranth leaves if drumstick leaves are unavailable.
Party Version: Increase the quantity and serve alongside a spread of other South Indian dishes like rasam, poriyal (stir-fry), and papad.
Flavor Enhancements: Adding crushed garlic or onions to the tempering can lend a deeper flavor to the recipe.
