Step-by-Step Instructions

1. 1.Sautéing the base ingredients

   Heat 2 tablespoons of oil in a pan. Add 1 teaspoon of cumin seeds and let them splutter. Then add 1 tablespoon of gram dal and 1 tablespoon of urad dal, frying until they turn light golden brown. Add 2 green chilies and 1 dry red chili, followed by 10 small onions. Sauté for 1-2 minutes until the onions are slightly softened but not fully browned. Add a small piece of tamarind and sauté for another minute. Finally, add 1 large cup of washed murungai keerai (drumstick leaves) and sauté until the leaves wilt and shrink significantly.

2. 2.Grinding the chutney paste

   Allow the sautéed ingredients to cool down completely. Transfer them to a mixer grinder jar. Add 1/2 cup of chopped coconut and salt to taste. First, grind the mixture without adding any water to form a coarse paste. Then, add about 1 cup of water (or as needed) and grind again until you achieve a smooth, fine chutney consistency.

3. 3.Preparing the tempering

   In a separate small pan, heat 2 tablespoons of oil. Add 1 teaspoon of mustard seeds and let them splutter. Then add a few curry leaves, 1/4 teaspoon of asafoetida, and 2 dry red chilies. Sauté for a few seconds until the chilies are fragrant.

4. 4.Combining and serving

   Pour the prepared tempering over the ground murungai keerai chutney. Mix well. Heat the chutney lightly in the pan until it comes to a gentle boil. Taste and adjust salt if necessary. Serve the healthy and delicious Murungai Keerai Chutney with idli, dosa, or rice.