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Drumstick leaves with dal curry

Muringayila paripp curry , is traditional vegetable curry , can be prepared easily with drumstick leaves muringayila and paripp (dal).


  • Dal: 25gm( a small cup)
  • Drumstick leaves : 1 medium cup.
  • shallots: 2 to 3 nos (Peel off onions)
  • Curry leaves: 2 stems
  • Grated Coconut: 1/2 coconut
  • Turmeric powder: 1/2 tbs
  • Red chili powder : 1 tbs
  • Garlic : 3 or 4 cloves
  • Cumin seeds: 1/2 tbs
  • Mustard seeds:1 tbs
  • Salt: as required
  • Red chilies : 2 or 3 nos
  • Oil: as required
  • Water:required


preparing coconut paste:

In a mixer add the grated coconut,1/2 tbs cumin seed , 3 garlic cloves and required(maximum 1/2 glass water) water to make it a thick paste. Once it is crushed ,but before forming paste add 2 or 3 shallots, 1 stem curry leaves and make a paste of it.

Cook dal  in a pressure cooker with water( 2 glass water) . Wait for 2 whistle . Then remove the lid add drumstick leaves , 1/2 tbs of turmeric powder, 1 tbs of red chili powder, 3/4 tbs of salt. stir it well. Then add coconut paste into it and mix it properly. Cook for 5 minutes. Off the flame.

In a pan add 1 table spoon of oil, once hot add the mustard, 2 red chilies, and 1 stem curry leaves fry it well and add into prepared curry.

Healthy and tasty muringayila curry ready to serve

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