Preparation Time : 30 minutes
Cooking Time : 15 minutes
Serving : 4 members
Description
This is my grand mom balkees periyas recipe ( dads mom )very rarely did I get permission to stay with my cousins and grand Mom in Coimbatore at my uncles place ( dads last twin brothers ) as my grand mother used to live with them it was the place where all my aunts ( six of them , dads sisters ) and their children used to come often . Huge gang of people always in all age groups were there . I remember my 2 chachis , ( Mehar chachi and Shameem chachi ) sitting in a black bench sort of a sofa cleaning and cutting a lot of vegetables for lunch . Grandma used to cook . Once the vegetables are done it was served to the kids in small plates as a snack by 11.30 . I loved Murungga keerai that was served to me . After I started cooking wanted the recipe for this dish but my grand mom never let’s her recipes out , so had asked her to make it for me and quietly took note of how she prepared it .
Ingredients
Ingredients | Quantity |
|---|---|
| Drumstick leaves | 4 cups ( leaves alone ) |
| coconut water of | 2 coconuts |
| small onions | 1 hand full sliced into rounds thinly |
| garlic | 1/2 hand full sliced into rounds thinly |
| green chillies | 2 chopped |
| coconut | 1/2 cup grated |
| coconut oil | 1 tablespoon |
Method
- Seperate the leaves from the stem and wash , clean and drain . Set aside .
- In a kadai add small onions , garlic , green chillies and coconut water . Bring to boil .
- Top with the drumstick leaves and cover with a lid , stirring every 3 minutes once till all the coconut water is dried out and the leaves are cooked .
- Add little water if needed . Season with salt and add the grated coconut and coconut oil . Mix well .
- Simmer for 3 minutes till all the flavours infuse together .
- Serve hot or at room temperature with boiled rice as a side dish for lunch or with kanji .
