Murungakai poricha kuzhambu/ poricha kootu is one of the easiest and delicious gravy for rice which I learnt from my MIL.Whenever i feel lazy to cook, i make this gravy alone for rice. I don’t make any poriyal or kootu.We have the drumstick itself as side dish.I just make a thogayal along with this gravy and we have a hearty meal with papad or vadam.
Tamarind – Small gooseberry size OR Tomato – 2 nos
Salt n water – as required
Grated coconut – 1/3 cup
Rice flour – 1 tsp
Cooking oil- 1 tbsp
Mustard seeds – 1/2 tsp
Urad dal – 1/2 tsp
Jeera – 1 tsp
Sambar onion- 15 nos(chopped finely)
Curry leaves – few
Chop the drumstick pieces into finger size.Slit it half way through..
In a cooker base take the moong dal with required water.Add 1/4tsp of turmeric powder and a drop of oil.Take a small bowl that fits inside the cooker. In that bowl , put the chopped drumstick pieces.Add very little water (say 2 tbsp).The drumstick pieces gets cooked in the steam itself..Pressure cook for one whistle in low flame.( I use the same technique for cooking dal & vegetables for sambar. )
Grind the coconut and rice four to a smooth paste adding required water.
After the steam is released open the cooker , remove the drumstick bowl. Mash the dal well..
In a kadai , take the mashed moong dal , drumstick pieces ,sambar powder , tomato pieces or tamarind extract , salt and water.Allow it to boil for sometime..
Lastly add the ground coconut mixture.Mix well.Add little water and boil for some more time.
Temper the mustard seeds , urad dal , jeera , small onions and curry leaves. Saute the onions till golden brown.
Tastes great when mixed with plain rice topped with ghee !!