Murungai Keerai Poriyal is a healthy and simple South Indian side dish made with drumstick leaves. It's mildly spiced and has soft bites from moong dal and coconut. This poriyal goes well with rice, rasam, or sambar and is light on the tummy. You can make it quickly if the leaves are cleaned and ready.
Drumstick leaves are known for their iron and calcium, and regular use gives many health benefits. This poriyal is a nice way to include greens in our daily meals. It's not too strong in flavor, so even kids can eat it with no complaints. Try with hot rice and a spoon of ghee it tastes too good.
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About Murungai Keerai Poriyal
Murungai Keerai means drumstick leaves, and it's widely used in Tamil cooking, especially in poriyal and adai. The leaves are small and a bit earthy in flavor but once cooked, they blend in well. It takes time to clean, but the result is worth it. A good choice for people who want healthy but tasty meals.
The recipe needs only a few simple ingredients and no grinding or fancy prep. The tempering gives nice aroma and the coconut adds a soft finish to the dish. This stir-fry is made by cooking the leaves along with dal, onion, green chilli, and grated coconut. Moong dal makes it filling and coconut brings mild sweetness.
You don't need any spice powders or masalas. The green chilli gives mild heat and rest of the flavors are soft and natural. It's a good dish when you're feeling low or want something healthy but not bland. It's one of those recipes you can make without much planning or effort. When you get fresh leaves, don't miss trying this.
I usually make it on weekends when I have time to clean the leaves properly. Amma always says drumstick leaves are very good for hair and bone health. So I try to make it at least once in 10 days. It goes well with any kuzhambu or even with curd rice.
Murungai Keerai Poriyal Ingredients
- Drumstick leaves - I have used fresh drumstick leaves, just plucked from the stalks. Make sure to remove all the thick stems else it won't cook properly.
- Moong dal - I added little moong dal to make the poriyal filling. It gives soft bites here and there which I really like. It also absorbs the flavor from the onion and keerai.
- Big onion - I used one small onion finely chopped. It adds mild sweetness and balances the taste of greens. Onion also gives little texture to the poriyal.
- Green chilli - Just used one green chilli slit into half. It gives that mild spice which goes well with the soft taste of moong dal and coconut. You can add more if you want extra heat or try with red chilli also.
- Coconut - I have used fresh grated coconut here. It adds nice flavor and softness to the poriyal. After adding, just mix and switch off, that keeps the freshness. You can increase or reduce coconut as per your liking.
- Oil - I tempered using regular cooking oil. It gives basic flavor, but if you like strong traditional taste, then coconut oil also works good. I sometimes use that too.
- Mustard seeds - I added just a pinch of mustard seeds. It splutters and adds a small pop in every bite. It gives that South Indian touch to the dish.
- Urad dal - I like adding urad dal while tempering. When it turns golden, it gives nice crunchy texture. You can also roast it well for extra flavor.
Why This Recipe Works
- It's a simple and healthy dish, no need of any masala powders or grinding.
- This recipe is rich in iron and calcium, very good for overall health.
- Moong dal makes it more filling and gives soft texture while eating.
- Coconut gives a nice finishing touch without being too much strong.
- It's quick to make and goes well with hot rice and any kuzhambu too.
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How to make Murungai Keerai Poriyal Step by Step
1.Remove the leaves from the stalks. Chop them roughly and Rinse the leaves well. Heat oil in a kadai - add mustard seeds and urad dal, let it splutter.
2.Then add moong dal and add moong dal and roast for few minutes till its golden. Then add green chili and onion, saute till onions turn transparent. Then add drumstick leaves.
3.Add required salt, Sauté for few minutes then add water and cook covered till the leaves are tender.
4.Once cooked you can see the color change too, there should be no water at this stage now add coconut give a quick stir and switch off.
Serve hot with rice and sambar.
Expert Tips
- Cleaning the greens - You should remove the drumstick leaves slowly from the stalks. The thick ones won't cook well and gives rough texture, so better to leave them out.
- Roasting moong dal - I usually roast moong dal in little oil or sometimes dry roast too. It smells really good and stops the dal from becoming too mushy after cooking.
- Water quantity - Just sprinkle or pour little water while cooking the keerai. If you add more, then poriyal turns watery and you'll have to boil longer to dry it up.
- Cover and cook - After putting the greens, I cover the kadai and cook in low flame. That helps keep the nice green color and cooks everything evenly.
- Adding coconut - I always add grated coconut only after the water is dried fully. If you cook it after adding coconut, the taste becomes dull and freshness also goes.
- Using leftover dal - Sometimes I just use leftover moong dal from fridge, instead of roasting new. I mash it slightly and add - it works fine and saves some time also.
Serving and Storage
Serve Murungai Keerai Poriyal hot along with rice and any kuzhambu like sambar, kara kuzhambu or even rasam. It also goes well with curd rice if you like something mild.
If there is leftovers, keep it in fridge and use within a day. Just reheat a bit before serving. Since it has coconut, better not to store for more than a day or freeze it.
FAQS
1.Can I skip moong dal?
Yes, but moong dal gives soft bite and makes it more tasty. Without it, poriyal will be very light.
2.Is drumstick leaves bitter?
Not much. If you use fresh and tender leaves, it won't taste bitter.
3.Can I use grated coconut from freezer?
Yes, just thaw it before using.
4.Can I make this without onion?
Yes, you can skip onion. It still tastes good with dal and coconut.
5.What to do if I added more water?
Cook uncovered on high flame till the water dries up. Then add coconut and switch off.
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📖 Recipe Card
Murungai Keerai Poriyal | Drumstick Leaves Stir Fry
Ingredients
- 2 cups drumstick leaves
- 2 tablespoon moong dal
- 1 small sized big onion
- 1 green chilli
- 2 tablespoon coconut
- salt to taste
To Temper:
- 2 teaspoon oil
- ½ teaspoon mustard seeds
- ½ teaspoon urad dal
Instructions
- Remove the leaves from the stalks. Chop them roughly and Rinse the leaves well.
- Heat oil in a kadai - add mustard seeds and urad dal, let it splutter.
- Then add moong dal and add moong dal and roast for few minutes till its golden.
- Then add green chilli and onion, saute till onions turn transparent.
- Then add drumstick leaves.
- Add required salt, Saute for few mins then add water and cook covered till the leaves are tender.
- Once cooked you can see the color change too, there should be no water at this stage now add coconut give a quick stir and switch off.
- Serve Murungai Keerai Poriyal hot with rice and sambar.
Notes
- Cleaning the greens - You should remove the drumstick leaves slowly from the stalks. The thick ones won't cook well and gives rough texture, so better to leave them out.
- Roasting moong dal - I usually roast moong dal in little oil or sometimes dry roast too. It smells really good and stops the dal from becoming too mushy after cooking.
- Water quantity - Just sprinkle or pour little water while cooking the keerai. If you add more, then poriyal turns watery and you'll have to boil longer to dry it up.
- Cover and cook - After putting the greens, I cover the kadai and cook in low flame. That helps keep the nice green color and cooks everything evenly.
- Adding coconut - I always add grated coconut only after the water is dried fully. If you cook it after adding coconut, the taste becomes dull and freshness also goes.
- Using leftover dal - Sometimes I just use leftover moong dal from fridge, instead of roasting new. I mash it slightly and add-it works fine and saves some time also.
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