Murungakeerai Thanni Kuzhambhu (Drumstick leaves saaru)

The speciality of this kuzhambhu is that it is made out of washed rice water. My mother used to make this kuzhambhu with manathakkali Keerai that tastes delicious with plain rice. I liked to try the same with drumstick leaves. The consistency of this kuzhambhu will be like a rasam which has to be taken in more quantity with little amount of rice so that we can feel the real taste of that kuzhambhu. Check out my other drumstick leaves recipes....
DRUMSTICK LEAVES MILLET ADAI
DRUMSTICK LEAVES SOUP VERSION 1
DRUMSTICK LEAVES VERSION 2
INSTANT POT DRUMSTICK LEAVES SOUP

Cooking time: 15 mins

Serving: 4

Ingredients:

Drumstick leaves - 1 cup
Washed rice water - 3 1/2 cup (wash the rice, pour down this water (not needed), collect the second and third time washed water in a strainer (filter the impurities))
Shallots - 5 (chopped)
Tomato - 1 (small, chopped)
Turmeric - 1/4 tspn
Cumin seeds - 1/2 tspn
Mustard seeds - 1/4 tspn
Sesame oil - 1 tspn
Salt to taste

To Grind:

Grated coconut - 1/4 cup
Red chilli - 3
Cumin seeds - 1/2 tspn
Fennel seeds - 1/2 tspn
Coriander seeds - 1 tspn

Method:

1. Grab all the ingredients.

2. Grind all the ingredients for it into a fine paste and keep it aside.

3. Add the drumstick leaves, shallots, tomato, turmeric, rice water in a pan. Mix well. Let it cook for 10 mins or until the leaves cooked. Do not close the pan.

4. Add the paste, salt. Mix well. Let it cook for 4-5 mins. Switch off.

5. Season it with cumin seeds and mustard seeds. Add it to the kuzhambhu.

6. Tasty and healthy murungakeerai thanni kuzhambhu is ready to serve.

Notes:

Boiled rice washed water is best for this kuzhambhu.