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.

Tomato Veg Shorba

A thick broth soup or shorba.. It acts as a whole meal.

• 4 - Red ripped tomatoes
• 1 - Red capsicum
• 3 - Medium carrots
• 1 - Medium onion
• 2 - Garlic pods
• 10 - Strands of Coriander leaves
• 1tbs - Mixed herbs powder (Oregano, thyme,rosemary)
• 1tbs - Dry red chilly flakes
• 1tbs - Oil
• 750ml - Water
• 1tbs - White/Black Pepper powder
• Salt to taste
• 1tbs - White Cream (Optional)

Method/Vidhiee:
1. In a pan add 250 ml of water and cook the tomatoes till their skin gets soften.
2. Meanwhile, wash the capsicum and dry it with a cloth.
3. Rub the capsicum with oil and slightly burn it over the flame.
4. Once the skin of capsicum gets slightly black. Remove from flame cool it.
5. Now once the tomatoes are done. Cool them and peel of the skin.
6. Roughly chop carrots, onions,garlic,coriander leaves, burnt capsicum, peeled tomatoes.
7. In a mixer jar add all the vegetables. Grind them to make a smooth paste.
8. Add 250ml water to the paste and grind again.
9. You have an option to strain the broth but, i suggest better you don't.
10. In a pan pour in the shorba and boil it.
11. Add the remaining water , salt, dried herb powder, red chilly flakes.
12. Boil it for about 10 mins.
Serve hot hot Tomato Veg Shorba in a big bowl with a touch of cream. It would definitely cleanse your system and fill your tummy too :))

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Paitha Laadu

Paitha Ladu or otherwise called in Tamil as Paitha mav laddoo. It's a healthy, less time consuming,hassle free recipe. One of the oldest secret recipe of tamilnadu. Why not try for this Ganesh Chathurthi???

Serves 10 (Vary on sizeof the ladu and consumption)

• 150 gms - Paitham Parupu / Moong Dal / Split green gram
• 300 gms - White sugar powder
• 10gms    - Kaju/Cashew/Mundiri
• 10 gms   - Kismis/Ulrandha Dhrachchai
• 75 gms   - Ghee/Nei/Clarified butter
• 2            - Elaichi/Elakai/Cardamom

Method/Vidhiee:
1. Take a heavy bottom pan. Roast the paitham paruppu till they turn light golden brown.
2. Cool them and grind them into powder.
3. If you do not prefer the finest pieces you can sieve them to get the powder. I prefer those fine crunches adds to the taste.
4. Meanwhile, powder the sugar finely along with cardamom.
5. Make a fine powder. Do not use the skin of the cardamom.
6. Break the cashews and fry them in 1tbs of ghee.
7. Heat and melt the ghee so that its easy to mix with the powders.
8. Cool the ghee a bit so that you can add and make balls.
9. In a big bowl add pitham parupu /green gram powder, sugar,cashews,kismis and mix well.
10. Take a tablespoon of ghee and pour at one small portion of the powder.
11. Mix tight and make small balls.
12. First press tight then toss the ball and keep aside.
13. Keep the laadu in a vessel and let it dry for at least 2hrs.
14. Then transfer into a air tight box.

Ladu stays good for 3-4 days if kept away from light and ants :))
I recommend this amazing sweet to be tried by all. Simple to make yet tasty. Try it !!!