Mulakushyam is a very common dish in Kerala, and generally, it's made by cooking vegetables such pumpkin or spinach in a lentil and coconut based sauce. Traditionally, this is made using fresh coconut ground with some whole spices, but I have modified the recipe and use spice powders and canned coconut milk.
Muringayila (drumstick leaves) aren't that commonly available - definitely need to look for them in Indian stores, and even then, it's not the easiest ingredient to find - and removing the leaves from their stalks is quite a boring work. Despite all that, this is one of the healthy greens that is actually quite tasty, and I pick it up whenever I find it in store.
As I mentioned earlier, I have modified the original/mom's recipe a bit and use canned coconut milk (or coconut milk powder mixed with some warm water) instead of fresh coconut. I use a organic coconut milk I buy from Whole Foods - I am convinced this has less tinny a taste than the regular canned versions. Kara UHT coconut milk is another good option, but it does not seem to be very easily available in stores.
On to the ingredients needed for this dish: Since I don't use fresh coconut paste for this dish, I have also dispensed with using whole spices, relying on spice powders instead to provide the flavors. Here's a look at what you need.
How To Make Muringayila Mulakushyam:
1. Wash the tuvar dal and cook in a pressure cooker along with about 1-1/2 cups water until the dal is soft.
2. To the cooked dal, add the spice powders, coconut milk, salt, and about 1 cup of water. Cook on medium heat and allow it to come to a boil. I do the cooking in the same pressure cooker that I use to cook the dal in.
3. Add the washed drumstick leaves and cook over medium heat for about 10 to 15 minutes or until the leaves are cooked through (they blanch to a bright green as they start to cook and turn a darker green as they start to cook). Stir occasionally to avoid the dal sticking to the bottom of the vessel.
4. Once the leaves are cooked through, take the curry off the heat and set aside.
5. To temper, add the coconut oil in a small sauce pan, allow it to heat sufficiently. Add in the mustard seeds, and once they start to splutter, add in the curry leaves and dry red chili. Wait 2-3 seconds for the flavors to infuse into the oil and mix this into the curry.
This dish is best served with warm rice for a simple south Indian meal.
Note: I use canned coconut milk since I do not have a blender to make the coconut paste. It isn't the healthiest option, but it is convenient. If using fresh coconut, use about 1/2 cup of fresh grated coconut, 3-4 pepper corns, 1/2 tsp of cumin seeds and make a smooth paste. Add the turmeric powder and chili powder as described earlier, and add the coconut paste instead of the coconut milk (skip the pepper and cumin powders if using the whole spices in the coconut paste).
Muringayila (drumstick leaves) aren't that commonly available - definitely need to look for them in Indian stores, and even then, it's not the easiest ingredient to find - and removing the leaves from their stalks is quite a boring work. Despite all that, this is one of the healthy greens that is actually quite tasty, and I pick it up whenever I find it in store.
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| Muringayila (drumstick leaves) are sold as bundles of leaves still attached to the stalk. I am obsessed with using only the leaves as the stalks, even tiny pieces, tend to float around almost uncooked in the curry. Place the leaves in a colander and wash thoroughly before use. |
As I mentioned earlier, I have modified the original/mom's recipe a bit and use canned coconut milk (or coconut milk powder mixed with some warm water) instead of fresh coconut. I use a organic coconut milk I buy from Whole Foods - I am convinced this has less tinny a taste than the regular canned versions. Kara UHT coconut milk is another good option, but it does not seem to be very easily available in stores.
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| Thai Kitchen Unsweetened Coconut Milk (about $2.50 at Whole Foods) |
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| Muringayila Mulakushyam - Ingredients Drumstick leaves - separated from the stalks - about 1 cup packed Tuvar dal (split pigeon peas) - 3/4 cup Unsweetened coconut milk - I used a 161 mL small can Chili powder - 3/4 tsp Turmeric powder - 1/2 tsp Cumin powder - 1/2 tsp Pepper powder - 1/4 tsp Salt as needed. I would add about 3/4 tsp and check. For the tempering, mustard seeds (1/2 tsp), curry leaves (10-12 leaves), dry red chili (1-2) |
How To Make Muringayila Mulakushyam:
1. Wash the tuvar dal and cook in a pressure cooker along with about 1-1/2 cups water until the dal is soft.
2. To the cooked dal, add the spice powders, coconut milk, salt, and about 1 cup of water. Cook on medium heat and allow it to come to a boil. I do the cooking in the same pressure cooker that I use to cook the dal in.
3. Add the washed drumstick leaves and cook over medium heat for about 10 to 15 minutes or until the leaves are cooked through (they blanch to a bright green as they start to cook and turn a darker green as they start to cook). Stir occasionally to avoid the dal sticking to the bottom of the vessel.
4. Once the leaves are cooked through, take the curry off the heat and set aside.
5. To temper, add the coconut oil in a small sauce pan, allow it to heat sufficiently. Add in the mustard seeds, and once they start to splutter, add in the curry leaves and dry red chili. Wait 2-3 seconds for the flavors to infuse into the oil and mix this into the curry.
This dish is best served with warm rice for a simple south Indian meal.
Note: I use canned coconut milk since I do not have a blender to make the coconut paste. It isn't the healthiest option, but it is convenient. If using fresh coconut, use about 1/2 cup of fresh grated coconut, 3-4 pepper corns, 1/2 tsp of cumin seeds and make a smooth paste. Add the turmeric powder and chili powder as described earlier, and add the coconut paste instead of the coconut milk (skip the pepper and cumin powders if using the whole spices in the coconut paste).
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