Murungakkai Kootu | Moringa Pods & Lentil Stew | Drumstick Kootu

This flavorful and versatile drumstick kootu is a perfect accompaniment for both rice and roti. Made with moringa pods (murungakkai) and lentils, it features a freshly ground masala for added depth of flavor. Follow along with the detailed video and step-by-step pictures to prepare this delicious dish.

What is kootu?

Kootu, a Tamil term meaning “combine” or “mix,” refers to a dish where vegetables are cooked with lentils. In our home, we primarily use moong dal, though certain vegetables pair well with chana dal or toor dal. For this recipe, I have used masoor dal, creating a mild yet hearty vegetable and lentil stew. No traditional Tamil Nadu thali is complete without kootu, and it’s a staple in Tamil Nadu restaurants as part of their meal platters.

My blog is already home to over 15 kootu recipes, and now, I’m excited to add this drumstick kootu to the collection.

Drumstick – A nutritional powerhouse

The drumstick tree, scientifically known as Moringa Oleifera, is a tropical plant often called the “Powerhouse of Minerals.” It provides edible leaves, flowers, and fruit, with drumsticks (moringa pods) being commonly used as vegetables. In Tamil Nadu, it’s a backyard staple, rich in vitamins and iron. I have previously shared recipes for murungai keerai poriyal, murungai keerai soup, and drumstick sambar—and now, here’s the kootu! Stay tuned for an upcoming rasam recipe as well.

What makes this drumstick kootu special?

For this version, I have used masoor dal along with freshly ground masala, coconut, and two teaspoons of sambar powder for a flavorful kick. The kootu has a slightly thicker consistency, as per our preference.

This dish is highly customizable—you can enhance its flavor by adding shallots while grinding the masala, pressure-cooking them with dal, or sautéing onions during tempering. You can also swap sambar powder with kuzhambu masala thool for a variation. This kootu pairs well with both rice and roti, making it a versatile meal option.

This murungakkai kootu can be served as a side dish for rice along with raita and papad or enjoyed with roti.

Ingredients required

I have used frozen drumsticks/moringa pods, commonly available in Indian grocery stores. In the US, I find frozen moringa more convenient and cost-effective than fresh ones, but if you have access to fresh pods, they are always the best choice.

• We first pressure-cook masoor dal with a few moringa pods, tomatoes, and turmeric powder. You can substitute masoor dal with moong dal or toor dal or mix it with a couple of tablespoons of chana dal.
• Then, we prepare the masala using coconut (frozen works well), cumin seeds, chilies, and sambar powder. I also use roasted gram to thicken the kootu.
• We cook additional moringa pods separately, then combine them with the cooked dal and masala to complete the kootu.
• Finish with tempering using oil, mustard seeds, chana dal, urad dal, and curry leaves.

Of course, we need salt, water, and cilantro as well. For precise measurements, refer to the recipe card. Enjoy this nourishing and flavorful drumstick kootu with your favorite meal!

Dietary specifications

This drumstick kootu is naturally vegan, gluten-free, and nut-free. It stays fresh in the refrigerator for 3 to 4 days. For best results, reheat only the portion you need rather than warming the entire batch.

How to prepare drumstick kootu

• Start by rinsing the masoor dal thoroughly and placing it in a cooking vessel. Add chopped tomatoes, four drumstick pieces, turmeric powder, and 1 cup of water. Pressure cook for three whistles and allow the pressure to release naturally. Once cooled, extract the flesh from the moringa pods, mix it into the dal as shown in the video, and discard the outer layer.
• Meanwhile, grind ½ cup of coconut, two green chilies, two teaspoons of cumin seeds, two teaspoons of sambar powder, and roasted gram, adding ¼ to ⅓ cup of water to form a smooth paste.
• In a separate saucepan, add the remaining 10 drumstick pieces along with 1 cup of water and salt. Cover and cook until they become soft and tender. Then, stir in the ground paste along with an additional ½ cup of water and bring the mixture to a boil.
• Once it starts boiling, add the cooked dal and tomato mixture. Reduce the heat and let it simmer gently. Finally, mix in chopped cilantro, bring it to a final boil, and turn off the heat.
• For tempering, heat coconut oil in a small pan and add mustard seeds, urad dal, and curry leaves. Once the mustard seeds splutter, pour this tempering over the kootu. Your flavorful drumstick kootu is now ready to serve!

Recipe Notes:

• For a thinner consistency, skip the roasted gram while grinding and add extra water as needed. Just bring it to a boil after adding water.
• You can microwave the drumsticks for faster cooking or pressure cook all the moringa pods together. However, this method enhances the flavor as the spices infuse into the pods.
• Adjust the spice and salt levels to suit your taste.

More kootu recipes

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Murungakkai Kootu | Moringa Pods & Lentil Stew | Drumstick Kootu

This flavorful and versatile drumstick kootu is a perfect accompaniment for both rice and roti. Made with moringa pods (murungakkai) and lentils, it features a freshly ground masala for added depth of flavor.

Prep Time45 minutes mins

Cook Time30 minutes mins

Total Time1 hour hr 15 minutes mins

Course: Kootu Varieties, Side Dish

Cuisine: South Indian

Servings: 6

Calories: 60kcal

Author: Srividhya G

Ingredients

Measurement Details: 1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml;

To pressure cook

• ▢ ¼ cup masoor dal
• ▢ 4 drumstick pieces
• ▢ 1 tomato 100 grams
• ▢ ⅛ tsp turmeric powder
• ▢ 1 cup water

To grind

• ▢ 2 green chilies
• ▢ ½ cup coconut grated
• ▢ 2 tsp cumin seeds
• ▢ 2 tsp sambar powder
• ▢ 1 tsp roasted gram
• ▢ ¼ cup water

For the kootu

• ▢ 1 cup water
• ▢ 10 drumstick pieces
• ▢ 1.5 tsp salt
• ▢ 2 tbsp cilantro

To Temper

• ▢ 2 tsp coconut oil
• ▢ ½ tsp mustard seeds
• ▢ ½ tsp urad dal
• ▢ 5 to 6 curry leaves

Instructions

• Start by rinsing the masoor dal thoroughly and placing it in a cooking vessel. Add chopped tomatoes, four drumstick pieces, turmeric powder, and 1 cup of water. Pressure cook for three whistles and allow the pressure to release naturally. Once cooled, extract the flesh from the moringa pods, mix it into the dal as shown in the video, and discard the outer layer.
• Meanwhile, grind ½ cup of coconut, two green chilies, two teaspoons of cumin seeds, two teaspoons of sambar powder, and roasted gram, adding ¼ to ⅓ cup of water to form a smooth paste.
• In a separate saucepan, add the remaining 10 drumstick pieces along with 1 cup of water and salt. Cover and cook until they become soft and tender. Then, stir in the ground paste along with an additional ½ cup of water and bring the mixture to a boil.
• Once it starts boiling, add the cooked dal and tomato mixture. Reduce the heat and let it simmer gently. Finally, mix in chopped cilantro, bring it to a final boil, and turn off the heat.
• For tempering, heat coconut oil in a small pan and add mustard seeds, urad dal, and curry leaves. Once the mustard seeds splutter, pour this tempering over the kootu. Your flavorful drumstick kootu is now ready to serve!

Video

Notes

• For a thinner consistency, skip the roasted gram while grinding and add extra water as needed. Just bring it to a boil after adding water.
• You can microwave the drumsticks for faster cooking or pressure cook all the moringa pods together. However, this method enhances the flavor as the spices infuse into the pods.
• Adjust the spice and salt levels to suit your taste.

Nutrition

Calories: 60kcal | Carbohydrates: 6g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Sodium: 640mg | Potassium: 124mg | Fiber: 2g | Sugar: 2g | Vitamin A: 221IU | Vitamin C: 27mg | Calcium: 29mg | Iron: 1mg

I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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 Update Notes: Earlier posted on 2016, now updated the post with new pictures, recipe card with nutritional information.