Drumstick Leaves / Muringayila Puttu


1 cup puttu flour (puttu podi)
1 cup drumstick leaves/ muringayila, cleaned
water, as required
1 cup grated coconut
6 shallots, finely chopped
2-3 green chillies, finely chopped
1 tsp kashmiri chilli powder
2 garlic cloves
1/2 tsp fennel seeds
1/2 tsp mustard seeds
few curry leaves
2 tsp oil


    1. Mix little salt in water and add this water little by little to the puttupodi till it becomes wet/ moist and mix thoroughly without any lumps. 
    2. Then add 1/2 cup muringayila / drumstick leaves to this puttu podi and mix well with your finger tips. Keep it aside for 15 minutes.
    3. Crush grated coconut, fennel seeds, chilli powder and garlic together and keep it aside.
    4. Heat oil in a pan and splutter mustard seeds.
    5. Add few curry leaves, chopped shallots and green chillies and saute well.
    6. Add remaining 1/2 cup muringayila and salt and saute for 2 minutes.
    7. Then add the crushed coconut mixture and saute for another 2-3 minutes and remove from flame.
    8. To prepare puttu, take a puttu maker and layer it with 2 tbsp muringayila-coconut mixture first, then the puttupodi and then again the muringayila-coconut mixture. Repeat the process, till the puttu maker is filled.
    9. Fill pressure cooker/ puttu kudam with 2-3 cups of water and bring to a boil.
    10. Place the puttu maker on top of it and steam cook for 5-7 minutes or until the steam starts coming out from the top of puttu maker. 
    11. Remove it to a plate and serve hot….


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