Murungai Keerai Puttu - Drumstick Leaves Puttu Recipe Step By Step

To begin making the Murungai Keerai Puttu preparation guide, mildly hot ghee in a heavy bottomed skillet.toss in the drumstick leaves to it and saute for a minute until it shrinks.

Keep aside.toss in ragi baking flour, bajra baking flour and rice baking flour in a mixing dish.

toss in seasoning to it and agitate well.

shower moisture little by little and rub into baking flour to make it crumbly.It has to be in puttu consistency.

That is, if small amount of baking flour is taken and pressed in palm it has to hold shape and crumble if pressed further tightly.toss in moisture to the base vessel of puttu maker until 3/4th and place it on stove.

Now place the disc with holes at bottom of top cylindrical vessel.toss in 3 teaspoons of coconut to the cylindrical vessel, followed by 2 teaspoons of sauteed drumstick leaves and half of the prepared puttu baking flour.Layer it again with coconut, drumstick leaves and remaining puttu baking flour until it reaches top.

Close with lid and place the cylindrical vessel on top of base vessel on stove.Steam the Murungai Keerai Puttu for 10 mins on medium flame or until the top starts releasing steam.Once done, allow Murungai Keerai Puttu to cool and remove the puttu from cylindrical vessel using the stick that accompanied the puttu maker.The nourishing drumstick leaves puttu is ready to dish up. dish up Murungai Keerai Puttu along with Kerala Kadala Curry for a nourishing breakfast meal or you can also relish it for lunch.