Thulir Murungai Keerai Masiyal:

I remember my Grandmother use to make this Masiyal. Generally people make poriyal out of this greens. Its weird that she makes masiyal out of it. She selects only the fresh young leaves for it. The spciality is …..she wet-grinds them in Kal-Ural/ Aattu Kal(Traditional Cut Stone’s Grinder). Ah ah Awesome it would be!!! The masiyal always comes out in grass green color! Anyways….I used blender to grind it today….it came out well!

Ingredients:

Moringha leaves
Onion 1 small roughly chopped
Garlic 5 beads
Tomato 1 small chopped
Green chilies 3-5 chopped
Tamarind paste 1/2 spoon
Cooked thoor dal 1 cup(optional)
Salt
Sesame oil few spoons.

For Sesonning:

Thalippu Vadagam 1 spoon
Mustard seeds 1/4 spoon
Cumin seds 1/4 spoon
Asafoetida 1/4 spoon
Chana dal 1/2 spoon
Urad dal 1/2 spoon
Dry red chilies 3 – splitted
Curry leaves few
Sesame oil few spoons.

Method:

Wash and clean the leaves. Remove the thick stem and veins. Chop coarsely.

In a wok, heat few spoons of oil. Add chilies, garlic, onion and toamto and saute for few minutes.

Then add greens, salt and tamarind to it. Cover and cook….till they wilt.

Now grind them coarsely using mann-chatti/kal-chatti.

In a seperate pan, heat oil. Add the sesonning items one by one, wait till they pop and splutter. Now run this sesonning over the masiyal made above.

Serve warm to go with palin rice. Adding steamed rice to the mann-chatti and make a earthern pot meal – tastes better this way too!