Name: Murungai Keerai Thogayal
Prep time: 20 minutes
Cook time: 15 minutes
Yield: 20 people
Cuisine: South Indian
Ingredients: 5 cups Drumstick Leaves (cleaned and roughly chopped); 1.5 cups Coconut (fresh or frozen); 5 tablespoons Urad Dal; 2 tablespoons Chana Dal; 10 units Dried Red Chilies (adjust based on spice level); 2 teaspoons Tamarind (or small ball soaked and squeezed); 4 tablespoons Oil (for cooking and tempering); 2 teaspoons Mustard Seeds (for tempering); 0 teaspoon Salt

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How to Prepare

Heat 2 tablespoons of oil in a pan over medium heat.
Add 10 dried red chilies
5 tablespoons of urad dal, and 2 tablespoons of chana dal. Fry until golden brown.
Add 5 cups of cleaned drumstick leaves (murungai keerai) and sauté for 3-4 minutes until wilted.
Add 1.5 cups of grated coconut and sauté for another 2 minutes.
Turn off the heat, add 2 teaspoons of tamarind paste and salt to taste. Let it cool.
Transfer the mixture to a blender and grind into a coarse paste with minimal water.
Heat 2 tablespoons of oil in a small pan, add 2 teaspoons of mustard seeds, and let them splutter. Add this tempering to the thogayal.
Mix well and serve with rice or dosa.