• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Jinoos Kitchen
  • Home
  • Recipe Index
  • About Us
  • curries for rice
  • Curries for roti
  • Cuisine of Kerala
  • Cuisine of Tamilnadu
  • Breakfast recipes
  • Non veg recipes
  • Condiments
  • Sweets and desserts
  • side dish for idli and dosa
  • Festive recipes
  • Stir fry recipes
  • Lunch box ideas
Home » Archive » Cuisine of Kerala » Muringayila Chakkakuru Mulakushyam | Drumstick leaves and jackfruit seeds curry recipe

Muringayila Chakkakuru Mulakushyam | Drumstick leaves and jackfruit seeds curry recipe

17/04/2019 By Jinoo Jayakrishnan Leave a Comment

Muringayila Chakkakuru Mulakushyam | Drumstick leaves and jackfruit seeds curry recipe with step by step photos and video recipe.

simple, healthy and comforting curry recipe for rice with drumstick leaves / murungai keerai and jackfruit seeds/ palakottai cooked with dal and coconut paste.

muringayila chakkakuru ulakushyam

some of the drumstick leaves recipes: Muringayila moloshyam and Drumstick leaves dosa

some of the Jackfruit seed recipes: jackfruit seeds stir fry, jackfruit seeds and drumstick curry recipe, etc.,

muringayila chakkakuru ulakushyam

Muringayila Chakkakuru Mulakushyam

Print Recipe

drumstick leaves and jackfruit seeds curry

Prep Time20 mins
Cook Time40 mins
cooking dal25 mins
Total Time1 hr
Servings: 4 servings

Ingredients

to grind raw

  • 1/4 cup small onions
  • 1/8 cup coconut
  • 1 tsp cumin seeds
  • 1 tbsp sambar powder

to make the curry

  • 1/4 cup jackfruit seeds
  • 1 cup cooked and mashed tur dal
  • 1 no tomato chopped
  • 1/4 tsp turmeric powder
  • salt to taste
  • 4 handful fresh drumstick leaves

tempering

  • 1 tbsp coconut oil
  • 1 tsp mustard seeds
  • 1/8 tsp coriander seeds optional
  • 1 no red chilli broken
  • 5-6 no small onions sliced
  • 1 sprig curry leaves
  • 3 tbsp grated coconut

Instructions

  • Cook the tur dal, mash and keep it ready. Cook the jackfruit seeds for a whistle and keep it ready. 
  • Also, Grind everything given under “to grind raw” to a fine paste. 
  • Take the cooked dal, prepared masala, tomatoes, turmeric powder, cooked jackfruit seeds, water, and salt required. Pour enough water, mix well and cook the mix. 
  • let it boil for at least 5 minutes. 
  • Meanwhile, wash and squeeze out the drumstick leaves into the curry and mix well. 
  • Cook in medium heat for just 5 minutes. 
  • For tempering: Heat coconut oil and crackle mustard seeds, coriander seeds, curry leaves, red chilli, small onion, and grated coconut. 
  • Fry the mix along with a pinch of asafoetida until the coconut turns brown and crisp. 
  • Pour the tempering over the curry and mix once. Close and let it sit for 5-10 minutes before serving. 

Video


Drumstick leaves and jackfruit seeds curry recipe

1.Pressure cook the jackfruit seeds with just enough water for a whistle. 1-2 whistle is sufficient. Else it may get mashed.

muringayila chakkakuru ulakushyam

2. For the coconut masala – Grind the following items raw. Small onions, coconut, cumin and sambar powder. Grind to a fine paste.

muringayila chakkakuru ulakushyam

3. Cook and mash the tur dal separately before starting to cook. Take the cooked dal, prepared coconut masala in a mud pot preferably.

muringayila chakkakuru ulakushyam

4. Together add roughly chopped tomatoes and turmeric powder.

muringayila chakkakuru ulakushyam

5. Furthermore, add the cooked jackfruit seeds along with the water to adjust it to a thin consistency.

muringayila chakkakuru ulakushyam

6. Finally, add salt to taste and mix well. Let it come to a rolling boil and boil for at least 5 minutes to come over the raw smell of masala.

muringayila chakkakuru ulakushyam

7. Wash and keep the drumstick leaves ready. squeeze out the water and add the drumstick leaves and mix well. After adding drumstick leaves, need not cook for more than 5 minutes. It cooks faster. Also, do not close and cook any greens. Leave it open.

muringayila chakkakuru ulakushyam

8. For the tempering: Heat coconut oil and crackle mustard seeds, coriander seeds, curry leaves, red chilies and sliced small onions. Add the grated coconut along with it.

muringayila chakkakuru ulakushyam

9. In between, pinch in the asafoetida and fry until coconut turns crisp and brown.

muringayila chakkakuru ulakushyam

10. Add the tempering to the curry and mix well. serve after resting it closed for 5-10 minutes.

muringayila chakkakuru ulakushyam
muringayila chakkakuru ulakushyam

Filed Under: Cuisine of Kerala, curries for rice, Jackfruit, Video recipe

About the Author

Hi, hello, namaste, Swagatham, vanakkam! Thanks for stopping by on jinooskitchen which has got Indian recipes with step by step pictures and quick videos for each of them. We have our humble ...

Read More

Previous Post: « Senai kizhangu masala Kongu style | Elephant Foot yam masala
Next Post: Sweet Idiyappam Recipe with jaggery and coconut | sweet sevai recipe |Vella idiyappam »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Krishna Janmashtami

pineapple semiya recipe
kammarkat recipe
lauki kheer recipe bottle gourd payasam recipe
Ragi butter murukku recipe finger millet murukku
nei payasam recipe kerala style
Mini Jangiri recipe

More Janmashtami recipes

Recent posts

  • Crispy paniyaram recipe | Gunta ponganalu recipe
  • Green peas masala recipe for chapathi south indian style
  • Turmeric Kara dosai recipe | fresh turmeric dosai
  • Mulaku chammanthi | red chilli chutney recipe
  • Ghee pongal | Ven pongal recipe restaurant style

recipe categories

  • curries for rice
  • Curries for roti
  • Cuisine of Kerala
  • Cuisine of Tamilnadu
  • Breakfast recipes
  • Non veg recipes
  • Condiments
  • Sweets and desserts
  • side dish for idli and dosa
  • Festive recipes
  • Stir fry recipes
  • Lunch box ideas

Categories

Footer

Categories

© Jinoo's Kitchen 2013 - 2020