Murungai Keerai (Drumstick leaves) Porucha Kuzhambu

Thanks to all my friends and readers who continuously support me and they are the reason for me to make this post after a,most 2years.

Murungai Keerai is native to India, but now available in more parts of the world. It is the most powerful health enhancing plants. It is a natural energy booster without sugar, a multivitamin providing, vitamin c, calcium, vitamin A, potassium, and protein too.

Keerai or Spinach has never been my favorite when I was a kid or before marriage. Well, for sure things changed after marriage. And when I got kids, my liking for the healthy foods grew more. I am one happy person as my kids like these healthy ones unlike me.
My love for Murugai Keerai grew with the murungai keerai adai. So mouth watering..My friend Priya's mom used to make it and I get to eat it there. Staying away from your hometown, you cannot expect to get all your hometown foods. So I used to make the Ragi adai without the murungai leaves. And suddenly one day, I got the murungai leaves in my town. Now, I regularly buy and try different recipes.

It is very important to pick murungai keerai. Do not pick any yellow leaves, or any leaves with black ones. The leaves has to be removed nicely from the stems. This is the more time consuming work.

Poricha Kootu (dhal gravy)

I do this Kootu when I feel bored to cook sambar and veggie separately. The work is simple, without affecting the vegetable intake. Just mix it with hot rice or it is great with chapathi some days. Fresh, green vegetables are preferred. I have used Snake Guard to make the kootu.