Murungai Keerai Chutney (Drumstick Leaves Chutney)

Step 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.

Step 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.

Step 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.

Step 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.

• Do not over-fry the onions; they should remain slightly firm.

• Adjust the amount of water during grinding to achieve your desired chutney consistency (thicker for rice, thinner for idli/dosa).

• Substitute tamarind with a small tomato for a different tangy flavor.