Murungai Keerai Puttu – Drumstick Leaves Puttu Recipe
Introduction
Murungai Keerai Puttu, also known as Drumstick Leaves Puttu, is a healthy and nutritious dish from the vibrant state of Kerala, India. This recipe blends the goodness of traditional puttu with the nutritional benefits of drumstick leaves (Moringa/Murungai Keerai). Rich in iron, calcium, and vitamins, drumstick leaves are a great addition to this steamed breakfast dish, making it an ideal choice for a wholesome start to your day. This easy-to-make recipe is perfect for anyone looking to try something new and exciting for breakfast, lunch, or as an accompaniment to a hearty curry.
Course: South Indian Breakfast
Cuisine: Kerala
Diet: Vegetarian
Servings: 2
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Ragi Flour (Finger Millet/Nagli) | 1/2 cup |
| Bajra Flour (Pearl Millet) | 1/2 cup |
| Rice Flour | 1 cup |
| Drumstick Leaves (Moringa/Murungai Keerai) | 1 cup, finely chopped |
| Salt | As required |
| Water | As required, to make the dough |
| Ghee | 2 teaspoons |
| Fresh Coconut, grated | 1 cup |
Instructions
-
Prepare the Drumstick Leaves:
To start, heat the ghee in a heavy-bottomed pan over medium heat. Once hot, add the finely chopped drumstick leaves to the pan. Sauté the leaves for about a minute, or until they shrink down slightly. Once done, set the sautéed leaves aside to cool. -
Prepare the Flour Mixture:
In a large mixing bowl, combine the ragi flour, bajra flour, and rice flour. Add a pinch of salt and mix well. Gradually sprinkle water into the flour mixture, stirring continuously. The goal is to achieve a crumbly texture, similar to the consistency of puttu flour. When you press a small amount of the flour between your palms, it should hold its shape but crumble when pressed further. -
Set Up the Puttu Maker:
Fill the bottom vessel of the puttu maker with water until it reaches about three-quarters of the way up. Place the puttu maker on the stove and bring the water to a boil. -
Layer the Puttu:
Take the top cylindrical vessel of the puttu maker and place the disc with holes at the bottom. Now, start layering the ingredients into the cylindrical vessel:- Add 3 teaspoons of grated fresh coconut at the bottom.
- Then, add 2 teaspoons of sautéed drumstick leaves.
- Follow with a layer of the prepared puttu flour mixture. Repeat the layering with coconut, drumstick leaves, and the remaining flour mixture until the vessel is full, leaving a little room at the top. Close the vessel with the lid.
-
Steam the Puttu:
Place the top cylindrical vessel onto the base of the puttu maker. Let it steam on medium flame for about 10 minutes or until you see steam coming from the top of the cylindrical vessel. -
Remove and Serve:
Once the puttu is ready, allow it to cool slightly. Use the puttu stick that comes with the puttu maker to push out the cooked puttu from the cylindrical vessel. Gently slide it onto a plate.
Serving Suggestions
Murungai Keerai Puttu is traditionally served with Kerala Kadala Curry (black chickpea curry), but you can also pair it with other curries or even yogurt for a refreshing meal. This puttu makes for a filling breakfast, a wholesome snack, or even a light lunch option.
Enjoy the rich flavors of Kerala with this healthy and nutrient-packed dish, which combines the traditional comfort of puttu with the goodness of drumstick leaves!
Nutritional Information (Approximate per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 250-300 kcal |
| Protein | 5g |
| Carbohydrates | 45g |
| Fiber | 5g |
| Fat | 6g |
| Iron | 3mg |
| Calcium | 80mg |
| Vitamin C | 12mg |
(Note: Nutritional values are approximate and may vary depending on ingredient brands and specific measurements used.)
This Murungai Keerai Puttu recipe offers a perfect balance of flavors, health benefits, and a glimpse into Kerala’s rich culinary heritage. Ideal for any time of day, this dish is a great way to incorporate more green leafy vegetables into your diet, while savoring the traditional flavors of South India.
