Ingredients

• For parippu (dal):
• 1 cup - Leftover boiled tur dal
• 1-3 cup - tur dal - arhar dal
• 1 cup - 200 ml - water
• 1/2 tsp - turmeric powder
• 1/2 tsp - oil
• For coconut paste:
• 5 tbsp - grated coconut
• 1 tsp - jeera (cumin seeds)
• 2 - green chillies
• 2 tbsp - water
• Other curry ingredients
• 3 - drumsticks, peeled and cut into 2-inch slices
• 1 - green chilli, slit lengthwise
• 1/2 tsp - turmeric powder
• 3/4 tsp - salt (or to taste)
• For seasoning:
• 1 tsp - oil
• 1 tsp - mustard seeds
• 1/2 tsp - jeera (optional)
• 6 - curry leaves
• 1 - red chilli, halved

How to Make Muringakka Mulakushyam

• For parippu (dal):
• Wash and clean dal.
• Soak in a pressure cooker for half an hour with turmeric powder, oil and 1 cup - 200 ml water and cook for 15 minutes or till done.
• Allow the cooker to cool naturally.
• Reserve dal stock (cooked dal water).
• For coconut paste:
• Make a smooth paste of ingredients with 2 tbsp water. Keep aside.
• Other curry ingredients:
• In a bowl, boil drumstick pieces with slit green chilli, turmeric powder and salt. Cover with a lid and cook on a medium to low heat 10 - 12 minutes until drumstick pieces half cooked.
• Add boiled dal (along with stock).
• Mix well and cook on a low heat another 5 - 8 minutes. Stir occasionally.
• At this stage, add coconut paste and cook on a low heat for 5 minutes until well combined with dal and other ingredients.
• Switch off the heat.
• For seasoning:
• Heat oil in a pan. Add mustard seeds.
• When they crackle, add jeera (optional), curry leaves and halved red chilli and fry till crisp.
• Pour the seasoning over curry. Serve with rice and other accompaniments.
• Recipe Courtesy: Niya's World