Murungai Keerai Thuvaial ! My eyes opened wide on reading this recipe in a Cookery Supplement attached with a magazine.
Yet, I tried as only the common ingredients are required with the Keerai plucked fresh from our tree. Vow ! The taste is good, somewhat similar to the Coriander Thuvaial, minus the flavour of Coriander Leaves. This goes well with any Tiffin item or Rice Variety.
Ingredients :
Red Chilly 4
Channa Dhal 1 tbsp.
Urad Dhal 1 tbsp.
Chopped Murungai Keerai 2 cup.
Tamarind 1 small piece
Oil 3 tsp, Salt
For Seasoning :
Oil 2 tsp.
Salt, Hing, Mustard
Method :
1. Heat 2 tsp. of oil, sauté the Red Chilly, then the Channa Dhal till it starts turning red. Then add the Urad Dhal and sauté till an aroma comes out. Add the coconut, stir and switch off after 1 minute. Cool. Soak the Tamarind in water.
2. Grind all the ingredients with salt and little water to the desired texture.
3. Season with Mustard and Hing. The tasty and healthy Chutney is ready.
Yet, I tried as only the common ingredients are required with the Keerai plucked fresh from our tree. Vow ! The taste is good, somewhat similar to the Coriander Thuvaial, minus the flavour of Coriander Leaves. This goes well with any Tiffin item or Rice Variety.
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| Murungai Keerai Thuvaial |
Ingredients :
Red Chilly 4
Channa Dhal 1 tbsp.
Urad Dhal 1 tbsp.
Chopped Murungai Keerai 2 cup.
Tamarind 1 small piece
Oil 3 tsp, Salt
For Seasoning :
Oil 2 tsp.
Salt, Hing, Mustard
Method :
1. Heat 2 tsp. of oil, sauté the Red Chilly, then the Channa Dhal till it starts turning red. Then add the Urad Dhal and sauté till an aroma comes out. Add the coconut, stir and switch off after 1 minute. Cool. Soak the Tamarind in water.
2. Grind all the ingredients with salt and little water to the desired texture.
3. Season with Mustard and Hing. The tasty and healthy Chutney is ready.
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