Muringayila Pulissery / Drumstick Leaves Moru Curry

Ingredients:

1 cup muringayila / drumstick leaves

1 1/4 - 1 1/2 cup yogurt, beaten

3/4 cup grated coconut

1/2 tsp cumin seeds

2 green chillies

1/2 tsp turmeric powder

1 tsp mustard seeds

1/4 tsp fenugreek seeds

2 dry red chillies

1 sprig curry leaves

salt to taste

2 tbsp coconut oil

Preparation:

1. Remove the drumstick leaves/ muringayila from its stem, wash it and keep it aside.
2. Grind grated coconut with 2 green chillies, cumin seeds and 1/4 tsp turmeric powder to a fine paste adding little water. Mix this with beaten yogurt and keep it aside.
3. Heat oil in a pan and splutter mustard seeds. Add fenugreek seeds, curry leaves and dry red chillies.
4. Add muringayila and a pinch of turmeric powder and saute well.
5. Add ground coconut-yogurt mixture and salt, mix well and heat at low flame. Don't allow to boil.
6. Switch off the flame and keep it covered for few minutes...Serve with rice...