Muringa Ila Erissery ~ Drumstick leaves in Dal-Coconut Masala

I had bookmarked this recipe long back from my collection of recipes from Vanitha magazine.The accompanying picture looked so tempting that I really wanted to try it out immediately.But since procuring drumstick leaves is not so easy,I kept postponing it.Some time back,when amma was here,we almost stole[yes!] drumstick leaves from a nearby compound ignoring the threatening looks of the security guard,yeah we are that crazy about this leaf..hehe.

So it was a big surprise for me when I found this roadside vendor selling drumstick leaves.I was trying hard to contain my excitement and bought 2 bunches for myself.I came back home happy and content and with a note to myself to make this curry without further ado.

I usually make dosa whenever I get hold of drumstick leaves[which is rare,btw],so it was a nice change to have this curry.I love Erissery of any kind,with Pumpkin,with Chena[Elephant yam] and Kaya[Raw banana] and I liked this one too.

Muringa Ila Erissery ~ Drumstick leaves in Dal-Coconut Masala
Recipe source - Vanitha*


Ingredients

Muringa Ila[Drumstick leaves - 3 cups,tightly packed[washed and drained]
Grated coconut - 1/4 cup
Jeera - 1/4 tsp
Haldi powder - 1/4 tsp
Red chilly powder - 1/2 tsp
Toor dal - 1/4 cup
Oil - 1 tbsp
Mustard seeds - 1/4 tsp
Small onions/shallots - 3-4,sliced
Curry leaves - 1 sprig
Red chilly - 2,broken into two
Grated coconut - 1/4 cup
Salt to taste

Method

Cook the toor dal in enough water till soft and mushy.
Grind together grated coconut,jeera,red chilly powder and haldi to a coarse paste.
Mash the toor dal well using the back of a spoon,add enough salt to taste and then add the ground masala.
Mix well and let it come to a rolling boil.
Add the muringa ila and mix well,close with a lid and cook for 5-10 minutes.
In a kadai,prepare seasoning with oil and splutter mustard seeds followed by shallots,curry leaves and red chilly pieces. 
Add the grated coconut and roast till it gets golden brown.
To the cooked dal-muringa ila mix,add the seasoning.
Serve as an accompaniment with rice. 

*Erissery is usually a curry with a thick gravy,but with the measure provided in the recipe,I got a thoran[dry] like curry.No complaints though,it tasted excellent.but next time I am increasing the dal and the ground paste measures. 

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