Vazhaipoo and Murungai keerai kootu (Plantain flower & Moringa leaves gravy)

Vazhai poo and Murungai keerai kootu (Plantain flower & Moringa leaves gravy) - preparation time 20 to 25 mins

For peeling plantain flower and separating the florets you can refer vazhaipoo vadai

Ingredients:-
Murungai keerai - 1 cups or handful (washed well. Take care no yellow color leaf should be present and also check small insects or its eggs while cleaning process. Try to remove the tiny stems also).
Vazhai poo - Cleaned and chopped (Refer the Vazhai poo vadai to know the cleaning process of vazhai poo)
Turmeric - ¼ tsp
Sambar powder - 2 tsp
Salt - to taste
Water - 1 or 1 ½ cup water (till the greens get immersed)
Thalikkum vadagam - 1
Cumin seed - 1 tsp
Toor dhal (Thuvaram paruppu) - one cup (or) hand full (pressure cooked).
Grated coconut - 3 tbsp (optional)
Cumin seed - ½ tsp
Sesame oil - 1 tsp

Preparation method:-
Boil water with turmeric, sambar powder and salt. When water boils add vazhai poo and cook till it is half boiled. Now add the murungai greens and cook till the greens are tender/cooked. If you cook for long time it will become dark
Add cooked dhal to vazhai poo & greens boil for few minutes.
In a tawa thalikkum vadagam (which contains jeera, urad dhal, onion, mustard, castor oil, etc) when it splutters add cummin seed. Add to kootu
Add grated and coarsely ground coconut & cumin to kootu and serve.
Transfer to serving bowl immediately to avoid over cooking of green.
As both vazhai poo and murungai keerai will be slightly astringent/umami.
Vazhai poo and murungai keerai kootu is packed with nutrition. Can be taken with rice.

Note: For some people murungai keerai might make your stomach upset so, try eating in less quantity initially.