Muranga Keerai Peratral / Drumstick Leaves Curry

Muranga Keerai / Drumstick leaves are the rare spinach that people have. Down south of Indian in interior Tamilnadu state its been an ancient practice to make curries/rasam or soups out of this spinach. I used get fed by my mom saying that this one has so much of iron. After many years got to eat my mom's same spinach.. thought would share it along.. so credit goes to my lovely mom. :)

• 4 cups - Drumstick leaves/Muranga Keerai
• 1/2 cup - Grated fresh coconut
• 1tbs - Oil
• 1tbs - Mustard Seeds
• 1/2tbs - Asafetida/Perengayam
• 1tbs - Split Urad dal
• 1/2 cup - Thoor dal/ Thuvaram parupu
• 1 - Red dry chilly
• 1 arc - Curry leaves
• Salt to taste
• 1cup - Water

Vidhiee/Method:
1. Separate leaves from the nodes. Clean them well as they might have small insects on them.
2. Roughly chop them.
3. Meanwhile boil the thoor dal in water. Do not mash them.
3. In a pan add oil. Once it gets heated up add mustard seeds, split urad dal,dry red chilly, hing,curry leaves. Temper them.
4. Now add the drumstick leaves and saute for 1min.
5. Add 1/4 water to it and close the lid of the pan.
6. Allow the water to evaporate.
7. Once the water evaporates add salt to it and saute for a minute.
8. At end add boiled thoor dal to it and saute well.
9. At end add coconut and mix well the keerai.

Your Muranga keerai is ready to serve.