Murungai Keerai Poriyal is a notably healthy side dish made by stir frying Murungai Keerai with dal, tempered spices & onion and curry leaves. Murungai Keerai Poriyal is a nice choice for green consumption & could be made in a jiffy. How to make Murungai Keerai Poriyal is presented in this recipe with step by step pictures.
Murungai Keerai / Drumstick Leaves is known for its health benefits and is specially recommended to expectant and nursing mothers.My maid brings this drumstick leaves whenever she gets in bulk from her neighbourhood and it is so fresh than those we get in markets.
It is always better to cook up greens fresh to enjoy the full benefits and this greens in specific is to be cooked and consumed fresh to avoid bitterness.Amma always had trouble feeding me greens from my childhood days but now having grown up. I try to include greens somehow in my diet. Lately I have started liking this murungai keerai when made as poriyal with moong dal so thought to share this recipe from amma – a simple stir fry.
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📖 Recipe Card
Murungai Keerai Poriyal | Drumstick Leaves Stir Fry
Ingredients
- 2 cups drumstick leaves loosely packed
- 2 tablespoon moong dal
- 1 small sized big onion finely chopped
- 1 green chilli slitted
- 2 tablespoon coconut grated
- salt to taste
To Temper:
- 2 teaspoon oil
- 1/2 teaspoon mustard seeds
- 1/2 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 mong dal and add moong dal and roast for few mins 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
- Don’t add too much water, add just till immersing level. If the leaves are tender it may cook fast else it will take time.
- If in case you have added more water than required, once the keerai is cooked keep in high flame for the water to evaporate then proceed.
- Adding moong dal gives nice flavour to the poriyal.
How to make Murungai Keerai Poriyal
- 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 mong dal and add moong dal and roast for few mins 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 hot with rice and sambar.
Expert Tips
- Don’t add too much water, add just till immersing level.If the leaves are tender it may cook fast else it will take time.
- If in case you have added more water than required, once the keerai is cooked keep in high flame for the water to evaporate then proceed.
- Adding moong dal gives nice flavour to the poriyal.
Krunchy Kitchen
healthy recipe ..