Paneer Stir Fry is a simple and tasty side dish made by tossing paneer with onion, garlic, bell pepper and few basic spices. It comes together quickly and does not need much effort and planning. Juicy paneer coated with mild spices and crunchy onion, bell peppers makes this simple dish special.

This paneer stir fry works well as a side dish for rice, roti or even as a snack in the evening time. Kids also enjoy this as paneer tastes soft and veggies kind of blends well. It is little different as it is cooked dry and not saucy. It tastes good even as such and is a must try recipe for all paneer lovers.

About Paneer Stir Fry

Paneer Stir Fry is an easy Indian style dry starter or side dish that is commonly made at home. It is prepared by tempering spices in oil and then sautéing vegetables along with paneer cubes. There is no grinding or long cooking involved here. Everything is done in one pan which makes it very easy and quick.

This has a mix of textures with soft paneer and slightly crunchy vegetables. Paneer has the tendency to absorb the flavours well so this is simple yet delicious. This recipe has onion and bell peppers which adds colour and mild crunch to the dish. It makes this dish wholesome and satisfying.

This stir fry is not very spicy and you can easily adjust the spice powders as per your taste and preference. You can use this a filling for wraps, rolls and even sandwiches. Rice with dal and paneer stir fry is a comforting combination too. It takes just 40 minutes to make this meal which is wholesome and filling.

I usually make this stir fry on busy weekdays. It hardly takes time and pairs well with rice and roti. Sometimes I even pack this for lunch box. It is one of those dishes I keep repeating. I make this when I want a quick paneer dish without gravy at all and kids just love this.

Paneer Stir Fry Video

Paneer Stir Fry Ingredients

• Paneer - I have used paneer as main ingredient. It gives softness and makes the dish filling. You can use homemade or store bought paneer.
• Onion - I have added onion for mild sweetness and base flavour. It balances the spices well.
• Capsicum - I have used for flavour, colour and crunch. It gives a fresh taste. You can use any colour capsicum.
• Red chilli powder - I used this for spice and heat. You can just increase or reduce as per your spice level preference.
• Garam masala - I have added homemade garam masala powder for flavour.
• Pepper powder - I have used this for heat and it enhances the overall taste.
• Kasoori methi - I have crushed and added for aroma. It gives nice finishing touch. You can skip but it adds good flavour. You can add freshly chopped coriander leaves replacing kasoori methi.
• Oil - I have used regular cooking for tempering. It helps to sauté everything evenly.
• Cumin seeds - I have used cumin seeds for tempering. It gives nice aroma.
• Garlic - I have used for flavour. It adds nice punch. You can skip if you don't like. You can add ginger garlic paste instead.

Similar Recipes

• Carrot Stir Fry
• Carrot Beans Poriyal
• Cauliflower pepper fry
• Beetroot stir fry
• Broccoli stir fry

How to make Paneer Stir Fry Step by Step

1.Heat 1 tablespoon oil, add ¾ teaspoon cumin seeds, let it splutter. Then add 1 teaspoon garlic finely chopped.

2. Saute until slightly golden.

3.Add ½ cup onion(chopped lengthwise) and 1 ½ cups bell pepper(chopped lengthwise). I used green, yellow and red bell peppers.

4.Saute in high flame for 2 minutes.

5.Add 1 teaspoon chilli powder, ½ teaspoon garam masala powder and ¼ teaspoon pepper powder.

6.Give a quick saute.

7.Add 200 grams paneer cut into 1.5 inches long along with 1 teaspoon crushed kasoori methi.

8.Give a quick mix and switch off.

Enjoy it hot!

Expert Tips

• Paneer - I add paneer at the last and toss gently. I usually do it very carefully. If you stir too much it may break or crumble and turn messy.
• Veggie crunch - I usually do not over cook veggies. This is the reason I have not cooked covered, this helps to keep them crunchy and fresh tasting, which I like. You can add carrots, mushroom or any other vegetables you like.
• Flame control - I cook in high while sauteing vegetables. Keep flame in low to medium while adding spice powders to avoid burning.
• Kasoori methi - I crush kasoori methi well before adding. It releases more aroma and gives better flavor.
• Oil - Do not add too much oil for this stir fry. Little oil is enough as veggies and paneer releases some moisture while cooking. But do not make the stir fry too dry, it should be moist.

Serving and Storage

Serve this paneer stir fry hot with plain rice or mild pulao. This goes well even with chapati. It can be served as a snack too. Store the leftovers in fridge and use within a day. Reheat lightly before serving.

FAQS

1.What can I serve with paneer stir fry?

You can serve paneer stir fry with rice or roti. You can use this as a filling for wraps, rolls and sandwiches too.

2.Can I add in more vegetables?

Yes, you can add in some mushroom, baby corn, carrot, beans, corn or peas based on your preference.

3.Is this recipe spicy?

No, it's not spicy, has mild spiciness. It is completely suitable for kids also. You can increase spice powders if you want it more spicy.

4.Can I add homemade paneer?

Yes you can use homemade paneer for this. Just make sure it is firm enough, very soft paneer may break while mixing.

5.Can I pack this for lunch box?

Yes, you can pack it, but consume within few hours for best taste.

If you have any more questions about this Paneer Stir Fry Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Paneer Stir Fry Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Paneer Stir Fry Recipe

Paneer Stir Fry is a simple and tasty side dish made by tossing paneer with onion, garlic, bell pepper and few basic spices. It comes together quickly and does not need much effort and planning. Juicy paneer coated with mild spices and crunchy onion, bell peppers makes this simple dish special.

Course Side Dish

Cuisine Indian

Keyword curry, curry recipes, easy paneer recipes, indian paneer recipes, Kerala Meal Sidedish, paneer dishes, paneer recipes, poriyal, poriyal recipes, Side Dish, stir fry recipes

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 2 people

Calories 407kcal

Author Sharmilee J

Ingredients

• 200 grams paneer
• 1 ½ cups bell pepper
• ½ cup onion
• 1 teaspoon red chilli powder
• ½ teaspoon garam masala powder
• ¼ teaspoon pepper powder
• 1 teaspoon kasoori methi crushed
• salt to taste

To temper:

• 1 tablespoon oil
• ¾ teaspoon jeera
• 1 teaspoon garlic crushed

Instructions

• Heat 1 tablespoon oil, add ¾ teaspoon cumin seeds, let it splutter. Then add 1 teaspoon garlic finely chopped.
• Saute until slightly golden.
• Add ½ cup onion(chopped lengthwise) and 1 ½ cups bell pepper(chopped lengthwise). I used green, yellow and red bell peppers.
• Saute in high flame for 2 minutes.
• Add 1 teaspoon chilli powder, ½ teaspoon garam masala powder and ¼ teaspoon pepper powder.
• Give a quick saute.
• Add 200 grams paneer cut into 1.5 inches long along with 1 teaspoon crushed kasoori methi.
• Give a quick mix and switch off.
• Enjoy it hot!

Video

Notes

• Paneer - I add paneer at the last and toss gently. I usually do it very carefully. If you stir too much it may break or crumble and turn messy.
• Veggie crunch - I usually do not over cook veggies. This is the reason I have not cooked covered, this helps to keep them crunchy and fresh tasting, which I like. You can add carrots, mushroom or any other vegetables you like.
• Flame control - I cook in high while sauteing vegetables. Keep flame in low to medium while adding spice powders to avoid burning.
• Kasoori methi - I crush kasoori methi well before adding. It releases more aroma and gives better flavor.
• Oil - Do not add too much oil for this stir fry. Little oil is enough as veggies and paneer releases some moisture while cooking. But do not make the stir fry too dry, it should be moist.

Nutrition

Serving: 100g | Calories: 407kcal | Carbohydrates: 14g | Protein: 16g | Fat: 33g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 66mg | Sodium: 49mg | Potassium: 338mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3910IU | Vitamin C: 147mg | Calcium: 510mg | Iron: 1mg

The post Paneer Stir Fry Recipe appeared first on Sharmis Passions.

Beetroot Poriyal is a mildly spiced simple South Indian stir fry. Beetroot Poriyal is a tasty and healthy side dish which can be mixed with rice and enjoyed. This is a great side dish with rice and curry or even with roti. This is one of the excellent way to include beetroot in your menu.

Beetroot stir fry or beetroot poriyal is one of my favorite ways to eat beetroots. Not all at home are fond of beetroot but I just love beetroot in any form especially this poriyal. This is a simple poriyal with basic tadka but tastes so delicious with rice and sambar which is my favourite combo.

About Beetroot Poriyal

Beetroot Poriyal is made using beetroot, onion, coconut, spices and herbs as main ingredients. It is a simple stir fry made with beetroots cooked with onion and tempering spices with the addition of coconut. This beetroot stir fry is one of the healthy ways to consume beetroot.

Beetroot is a nutritious vegetable so do make it a practice to include it in your weekly menu to enjoy the benefits. The term 'poriyal' in tamil means sauteed or fried whereas in malayam it is called thoran, in kanada it is called 'palya' and in telugu it is called 'vepudu'.

Beetroot proiyal comes together quickly and can be made with just few ingredients that is available in your kitchen. Serve it with rice and sambar it is such a comforting meal. You can enjoy this poriyal for lunch or even pack it for kids lunchbox.

As a kid I had trouble eating most vegetables and even during that time beetroot was my favorite vegetable. Mixing it with curd rice to see the pink colour was so exciting yes good old memories.

Beetroot Poriyal Video

Similar Recipes

• Vazhakai poriyal
• Vendakka poriyal
• Carrot beans poriyal
• Beetroot thoran
• Beetroot raita

Beetroot Poriyal Ingredients

• Beetroot - Choose fresh beetroot that is firm outside. Cut into small cubes and use it. You can even grate and use.
• Onion - Onion is sauteed with other spices after tempering. It adds crunch and flavor to the poriyal.
• Coconut - Poriyal is not complete with the addition of grated coconut at the final stage. I usually have coconut cubes in freezer so when there is no fresh coconut I pulse the cubes in mixer to get grated coconut and use it.
• Oil - You can use any cooking oil. I used ground nut oil for this stir fry.
• Green chillies - Green chillies adds spice to this stir fry. You can even use red chilli powder instead.
• Mustard seeds, Urad dal - Mustard seeds is first added and spluttered, then urad dal is added and sauteed until golden.
• Curry leaves - adds freshness and flavour to the stir fry.
• Turmeric powder - Turmeric powder adds flavour and retains the bright pink colour of beetroot.

How to make Beetroot Poriyal Step by Step

1.Heat 1 tablespoon oil in a kadai - add 1 teaspoon mustard seeds let it splutter.

2.Then add ½ teaspoon split urad dal.

3.Add few curry leaves and 1 long green chili slit.

4.Add 1 medium sized onion chopped finely around ½ cup.

5.Add 1 and ½ cups chopped beetroot along with ¼ teaspoon turmeric powder and salt to taste. I used 1 medium sized beetroot.

6.Saute for 3 minutes.

7.Add ¾ cup water to it.

8.Give a quick mix.

9.When it starts to boil cook covered for 10-12 minutes or until beetroot turns soft.

10.In between stir then cook covered to avoid burning at the bottom. Check by pressing if it is soft then it is cooked else cook for few more minutes.

11.Add ¼ cup grated coconut(tightly packed).

12.Give a quick saute and switch off.

Tasty beetroot poriyal ready!

Expert Tips

• Cutting - You can cut into small cubes or even grate using big holed grater and use it.
• Cooking beetroot - You can even steam cook beetroot separately and add it but I prefer cooking in kadai itself along with spices. It adds more flavour to the stir fry.
• Pressure cooker - If pressure cooking - pressure cook for 1 whistle in medium flame.
• Instant Pot - If using instant pot - set timer in pressure cook mode for 2 minutes and cook it.
• Variation - You can add ½ teaspoon sambar powder if you like. Add a pinch of hing while tempering if you prefer.
• Adding coconut - After adding coconut no need to cook for a long time, just switch off and mix it.
• Packing for lunchbox - If you are packing for lunchbox then coconut needs to be sauteed well to extend shelf life.
• Oil - You can replace cooking oil with coconut oil for a different flavour.

Serving & Storage

Serve beetroot poriyal with rice, sambar and rasam. You can serve beetroot poriyal with plain steamed rice, mix and eat too. Beetroot poriyal keeps well in fridge for 2 days.

FAQS

1.Can I grate and add beetroot?

Yes you can grate and add beetroot for beetroot poriyal. Grated beetroot takes less time to cook so check accordingly. Use big holed grater for grating.

2.Is adding coconut mandatory?

You can skip coconut if you don't want to add. But I recommend adding coconut as it adds a nice flavour and crunch to the poriyal.

3.Can I add chilli powder?

Yes you can add 1 teaspoon chilli powder replacing green chilli.

If you have any more questions about this Beetroot Poriyal Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Beetroot Poriyal Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Beetroot Poriyal Recipe

Beetroot Poriyal is a mildly spiced simple South Indian stir fry. Beetroot Poriyal is a tasty and healthy side dish which can be mixed with rice & enjoyed. Learn to make Beetroot Poriyal with step by step pictures and video.

Course Side Dish

Cuisine Indian

Keyword curry, curry recipes, Kerala Meal Sidedish, lunch box recipes, lunch recipes, lunchbox recipes, poriyal, poriyal recipes, Side Dish, stir fry recipes, veg recipes, vegetable

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 2 people

Calories 107kcal

Author Sharmilee J

Ingredients

• 1 medium sized beetroot (1 and ½ cups chopped finely)
• 1 medium sized big onion (½ cup chopped finely)
• ¼ cup grated coconut (tightly packed)
• ¼ teaspoon turmeric powder
• salt to taste

To Temper:

• 1 tablespoon oil
• 1 teaspoon mustard seeds
• ½ teaspoon urad dal
• 1 long green chili
• few curry leaves

Instructions

• Heat 1 tablespoon oil in a kadai - add 1 teaspoon mustard seeds let it splutter.
• Then add ½ teaspoon split urad dal.
• Add few curry leaves and 1 long green chili slit.
• Add 1 medium sized onion chopped finely around ½ cup.
• Add 1 and ½ cups chopped beetroot along with ¼ teaspoon turmeric powder and salt to taste. I used 1 medium sized beetroot.
• Saute for 3 minutes.
• Add ¾ cup water to it.
• Give a quick mix.
• When it starts to boil cook covered for 10-12 minutes or until beetroot turns soft.
• In between stir then cook covered to avoid burning at the bottom. Check by pressing if it is soft then it is cooked else cook for few more minutes.
• Add ¼ cup grated coconut(tightly packed).
• Give a quick saute and switch off.
• Tasty beetroot poriyal ready!

Video

Notes

• Cutting - You can cut into small cubes or even grate using big holed grater and use it.
• Cooking beetroot - You can even steam cook beetroot separately and add it but I prefer cooking in kadai itself along with spices. It adds more flavour to the stir fry.
• Pressure cooker - If pressure cooking - pressure cook for 1 whistle in medium flame.
• Instant Pot - If using instant pot - set timer in pressure cook mode for 2 minutes and cook it.
• Variation - You can add ½ teaspoon sambar powder if you like. Add a pinch of hing while tempering if you prefer.
• Adding coconut - After adding coconut no need to cook for a long time, just switch off and mix it.
• Packing for lunchbox - If you are packing for lunchbox then coconut needs to be sauteed well to extend shelf life.
• Oil - You can replace cooking oil with coconut oil for a different flavour.

Nutrition

Serving: 75g | Calories: 107kcal | Carbohydrates: 13g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 978mg | Potassium: 279mg | Fiber: 3g | Sugar: 5g | Vitamin A: 809IU | Vitamin C: 269mg | Calcium: 70mg | Iron: 1mg

The post Beetroot Poriyal Recipe (Beetroot Stir Fry) appeared first on Sharmis Passions.

Paneer Bhurji Gravy is a quick and easy side dish made using crumbled paneer, onion, tomato, spices and herbs. This is a flavorful side dish perfect to pair up with roti, nan, chapati or with rice dishes like pulao, jeera rice etc. Learn to make Paneer Bhurji Gravy with the help of step by step pictures and video.

Paneer Bhurji Gravy comes together in just 20 minutes yes it is so easy and quick to make. This can be made for breakfast, lunch or even dinner to pair up with any flatbread of your choice. Do try this easy gravy and enjoy!

About Paneer Bhurji Gravy

'Paneer' is Indian cottage cheese and 'Bhurji' means scrambled so this dish is basically paneer scrambled and cooked along with onion, tomato, ginger garlic paste and spices in gravy consistency. This is a perfect side dish for chapati, roti, pulao, jeera rice etc.

I love both the gravy and dry version of paneer bhurji. Paneer Bhurji Gravy is a tasty and zesty gravy made by crumbling paneer and cooking it with onion, tomato, herbs and spices. Paneer Bhurji Gravy is a side dish for roti, naan and rice meal too. Paneer Bhurji Gravy making is simple and could be made in minutes.

Paneer Bhurji Gravy is an easy and quick side dish to make. It is one of the quickest side dish you can make in a jiffy. I tried this after getting the recipe from my cousin sister and I was like how did I miss to make this often as it gets done in few minutes when you have paneer in hand. So after that this has become a staple side dish.

Paneer Bhurji Gravy Video

Paneer Bhurji Gravy Ingredients

• Paneer - Paneer is the star ingredient for this recipe. So use fresh soft paneer either homemade or store bought. That is the key to get moist juicy tasty paneer bhurji.
• Spices - Indian spice powders like turmeric, red chili powder and garam masala powder. Mostly I use homemade spice powders to get fresh flavors.
• Ginger garlic paste - I used homemade ginger garlic paste. If you do not have, crush ginger and garlic roughly using mortar and pestle and add it.
• Onion, tomato - Freshly chopped onion and tomatoes are sauteed until mushy and used.
• Garnish - Add coriander leaves and kasoori methi as garnish which enhances the flavor a lot.
• Cumin seeds - Cumin seeds is used for tempering.
• Gram flour - Gram flour is used as a thickening agent here. It makes the gravy thick and creamy.
• Butter, Oil - Both butter and oil is used for tempering. Butter adds flavor and richness to the gravy.

Similar Recipes

• Homemade paneer
• Paneer makhani
• Paneer Bhurji dry
• Paneer fry
• Matar paneer
• Chili paneer
• Paneer butter masala

How to make Paneer Bhurji Gravy Step by Step

1.Take 200 grams paneer, if store bought rinse it well and set aside. If using frozen thaw and use it. If refrigerated, keep it outside for a while then use it.

2.Heat 1 and ½ tablespoon butter, 1 teaspoon oil. Add 1 teaspoon gram flour.

3.Cook for a minute until color slightly changes.

4.Add 1 teaspoon ginger garlic paste, 1 green chili finely chopped.

5.Add 2 medium sized onion, 2 medium sized tomatoes - finely chopped.

6.Sauté until tomatoes turn mushy and raw smell leaves - it takes at least 7-10 minutes. Add salt to taste, ½ teaspoon turmeric powder, 1 teaspoon red chili powder and 1 teaspoon garam masala powder.

7.Give a quick sauté. Add around ½ cup water.

8.Give a quick mix. Boil for few minutes until slightly thick.

9.Add crumbled paneer.

10.Give a quick mix. Boil for 2 minutes. Then add 2 tablespoon fresh cream, 1 teaspoon crushed kasoori methi and 1 tablespoon coriander leaves.

11.Mix it well. Switch off.

Delicious paneer bhurji gravy ready!

Expert Tips

• For best results use fresh paneer. You can use homemade or store bought too.
• You can replace butter with ghee too.
• For vegan option replace paneer with tofu.
• You can add ½ teaspoon coriander powder if you like.
• If you don't have fresh cream add milk instead.

Serving and Storage

Paneer Bhurji Gravy can be enjoyed with bread or pav bun. It goes well with roti and rice too. Keeps well in fridge for 2 days.

If you have any more questions about this Paneer Bhurji Gravy Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Paneer Bhurji Gravy Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Easy Paneer Bhurji Gravy Recipe

Paneer Bhurji Gravy is a quick and easy side dish made using crumbled paneer, onion, tomato, spices and herbs. This is a flavorful side dish perfect to pair up with roti, nan, chapati or with rice dishes like pulao, jeera rice etc. Learn to make Paneer Bhurji gravy with the help of step by step pictures and video.

Course dinner, Lunch, Side Dish

Cuisine Indian, Indo Chinese

Keyword 30 mins recipes, butter recipes, capsicum recipes, curry, curry recipes, easy paneer recipes, Gravy, gravy recipes, indian paneer recipes, lunch box recipes, lunch recipes, lunchbox recipes, masala recipes, paneer dishes, paneer recipes, veg recipes, vegetable

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2 people

Calories 444kcal

Author Sharmilee J

Ingredients

• 200 grams paneer
• 1 and ½ tablespoon butter
• 1 teaspoon oil
• 1 teaspoon gram flour
• 1 teaspoon cumin seeds
• 1 teaspoon ginger garlic paste
• 2 medium sized onion (finely chopped)
• 2 medium sized tomatoes (finely chopped)
• ½ teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1 teaspoon garam masala powder
• 1 teaspoon kasoori methi
• 1 tablespoon coriander leaves
• salt to taste
• water as needed

Instructions

• Take 200 grams paneer, if store bought rinse it well and set aside. If using frozen thaw and use it. If refrigerated, keep it outside for a while then use it.
• Heat 1 and ½ tablespoon butter, 1 teaspoon oil. Add 1 teaspoon gram flour.
• Cook for a minute until color slightly changes.
• Add 1 teaspoon ginger garlic paste, 1 green chili finely chopped.
• Add 2 medium sized onion, 2 medium sized tomatoes - finely chopped.
• Sauté until tomatoes turn mushy and raw smell leaves - it takes at least 7-10 minutes. Add salt to taste, ½ teaspoon turmeric powder, 1 teaspoon red chili powder and 1 teaspoon garam masala powder.
• Give a quick sauté. Add around ½ cup water.
• Give a quick mix. Boil for few minutes until slightly thick.
• Add crumbled paneer.
• Give a quick mix. Boil for 2 minutes. Then add 2 tablespoon fresh cream, 1 teaspoon crushed kasoori methi and 1 tablespoon coriander leaves.
• Mix it well. Switch off.
• Delicious paneer bhurji gravy ready!

Video

Notes

• For best results use fresh paneer. You can use homemade or store bought too.
• You can replace butter with ghee too.
• For vegan option replace paneer with tofu.
• You can add ½ teaspoon coriander powder if you like.
• If you don't have fresh cream add milk instead.

Nutrition

Serving: 100g | Calories: 444kcal | Carbohydrates: 16g | Protein: 18g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 89mg | Sodium: 106mg | Potassium: 469mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1578IU | Vitamin C: 22mg | Calcium: 612mg | Iron: 3mg

The post Easy Paneer Bhurji Gravy appeared first on Sharmis Passions.

Murungai Keerai Kootu is a simple South Indian side dish made with drumstick leaves, dal, and fresh coconut paste, has mild flavour with soft, creamy texture. This is one of the easy side dish recipes to make, feels filling and is made with simple ingredients.

This recipe is served with hot rice, and also it goes well with sambar and rasam rice. This feels like a comforting meal. It is just also a good way to include healthy greens in our daily lives. It feels very light to eat and keeps you fuller for a longer time.

About Murungai Keerai Kootu

Murungai Keerai Kootu is made often in homes as side dish for lunch. Most people like drumstick leaves, it is also easily available. These have a distinct taste and flavour. It is a simple dish without too many spices and can be made under few minutes.

You can also add an amount of sambar powder to bring everything together without taking away the taste of the greens, but its optional. Also the coconut in this recipe gives the kootu a creamy texture and the tomato adds a mild tang.

You can just add garlic to this kootu. This recipe can be adjusted to your taste preference, you can adjust spicesness to your taste. Also add in more coconut or reduce for mild flavour and it's also a healthier option for all ages. This is a staple dish in Indian homes.

I make this for lunch as it does not take much time once the leaves are cleaned. It is simple but always feels satisfying.

Since my childhood I have a aversion eating greens and amma used to try all possible ways to sneak in this veggie sometimes I even swallow it like tablet put the greens n drink water and now when I see mittu doing the same.

The only time I ate greens without much fuss was during my both pregnancies. Even now I m not fond of greens but love some varieties and this drumstick leaves is one of them but gugu loves greens definitely not my gene. As we don't get this greens variety in shops often whenever I see this never miss to cook and eat.

Murungai Keerai Kootu Ingredients

• Drumstick Leaves -  I make this with tender drumstick leaves as they cook faster. 
• Dals - I used toor dal and moong dal for this recipe. The toor dal gives body while the moong dal makes the kootu soft and creamy. 
• Tomato - I have added a ripe tomato for a light tang. It balances the earthy taste of the greens nicely without making the kootu sour.
• Spice powders - Turmeric powder gives colour and sambar powder adds a gentle spice. I keep both on the lighter side so the greens still stands out.
• Coconut paste - I have ground fresh coconut with cumin into a smooth paste. It makes the kootu creamy and also gives a lovely flavour.
• Tempering - I have used oil, mustard seeds, urad dal, small onions and green chilli for the tempering. The onions become lightly golden and gives so much flavour to the kootu. I never skip this part.
• Salt and water - Both are added as needed. I sometimes add little hot water at the end if the kootu becomes thick after resting.

Similar Recipes

• Kootu curry
• Keerai kootu
• Pudalangai kootu
• Chow chow kootu

How to make Murungakeerai Kootu Step by Step

1.Dry roast moong dal till golden brown. Pressure cook both the dals with ¾ cup of water, salt and turmeric powder, Cook until mushy and soft. Mash it well with a ladle and set aside.

2.To a mixer jar : add coconut, jeera and little water grind it to semi fine paste. Set aside. Cooked dal is ready.

3.Clean the greens. Pluck the drumstick leaves from stem, rinse it well drain water and keep aside.

4.In a kadai heat oil - add green chillies, then tomato saute till it turns mushy.

5.Add turmeric powder and sambar powder. Saute and cook for a minute. Then add water.

6.Add required salt. Cook covered till the greens is cooked and turns soft.

7.Now the colour is changed and there is no water too, add cooked dal.

8.Mix well. Add coconut paste and cook for few minutes in low flame.

9.Meanwhile you can do the tempering. Heat oil in a tadka pan - add mustard seeds and urad dal let it splutter. Add chopped onion saute till golden.

Add the tempering and mix well. Switch off

Expert Tips

• Cleaning - I always clean the drumstick leaves first before starting the recipe. 
• Dal - I cook the dals until it is soft enough to mash well or else the kootu will not have that smooth texture.
• Coconut - I prefer not to add too much water while grinding the coconut. 
• Tempering - I always make the tempering at the end. Pouring it over the hot kootu gives a much nicer flavour and aroma.
• Consistency - We like this kootu little thick for rice. If it becomes too thick later, I simply mix in little hot water while reheating.
• Ghee - I always add a spoon of ghee while serving. It lifts the flavour so much even though it is only a small addition.

Serving and Storage

Serve it hot with rice and appalam for a simple meal. This goes well with sambar rice, rasam rice also. I don't recommend keeping this in the fridge. Consume it on the same day. 

FAQS

1. Can I use only toor dal?

Yes you can, sometimes make it that way and it still tastes good.

2. Can I skip the coconut?

You can, but I feel the coconut gives the kootu a much better taste.

3. Why is my kootu slightly bitter?

Tender drumstick leaves usually tastes milder, so I always use them if I can.

4. Can I add garlic?

Yes, many people do and it gives a different flavour.

5. What can I serve with this?

 We mostly have it with hot rice, ghee and appalam.

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Murungai Keerai Kootu Recipe

Murungai Keerai Kootu is a simple South Indian side dish made with drumstick leaves, dal, and fresh coconut paste, has mild flavour with soft, creamy texture. This is one of the easy side dish recipes to make, feels filling and is made with simple ingredients.

Course Lunch, Side Dish

Cuisine Indian

Keyword 30 mins recipes, curry, curry recipes, healthy recipes, Kerala Meal Sidedish, lunch recipes, Side Dish, spinach recipes, veg recipes, vegetable

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 2

Calories 409kcal

Author Sharmilee J

Ingredients

• 2 cups drumstick leaves
• 1 small tomato chopped roughly
• ½ teaspoon turmeric powder
• ½ teaspoon sambar powder
• ¼ cup toor dal
• ⅛ cup moong dal
• water as needed

To temper:

• 1 teaspoon mustard seeds
• ½ teaspoon urad dal
• 10 nos small onion
• 2 teaspoon oil
• 1 no green chilli slitted

To grind:

• 2 and ½ tablespoon coconut
• ½ teaspoon jeera
• water as needed

Instructions

• Dry roast moong dal till golden brown.
• Pressure cook both the dals with 1 cup of water, salt and turmeric powder, Cook until mushy and soft.
• Mash it well with a ladle and set aside.
• To a mixer jar : add coconut, jeera and little water grind it to semi fine paste. Set aside. Cooked dal is ready.
• Clean the greens. Pluck the drumstick leaves from stem, rinse it well drain water and keep aside.
• In a kadai heat oil - add green chillies, then tomato saute till it turns mushy.
  
• Add turmeric powder and sambar powder. Saute and cook for a minute. Then add water.
• Add required salt. Cook covered till the greens is cooked and turns soft.
• Now the color is changed and there is no water too, add cooked dal.
• Mix well. Add coconut paste and cook for few mins in low flame.
• Meanwhile you can do the tempering. Heat oil in a tadka pan - add mustard seeds and urad dal let it splutter. Add chopped onion saute till golden.
• Add the tempering and mix well. Switch off.
• Serve Murungai Keerai Kootu hot with a drizzle of ghee with rice, heaven!

Notes

• Cleaning - I always clean the drumstick leaves first before starting the recipe. 
• Dal - I cook the dals until it is soft enough to mash well or else the kootu will not have that smooth texture.
• Coconut - I prefer not to add too much water while grinding the coconut. 
• Tempering - I always make the tempering at the end. Pouring it over the hot kootu gives a much nicer flavour and aroma.
• Consistency - We like this kootu little thick for rice. If it becomes too thick later, I simply mix in little hot water while reheating.
• Ghee - I always add a spoon of ghee while serving. It lifts the flavour so much even though it is only a small addition.

Nutrition

Serving: 125g | Calories: 409kcal | Carbohydrates: 53g | Protein: 25g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 25mg | Potassium: 783mg | Fiber: 6g | Sugar: 3g | Vitamin A: 411IU | Vitamin C: 528mg | Calcium: 1073mg | Iron: 4mg

The post Murungai Keerai Kootu Recipe appeared first on Sharmis Passions.

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