Murungai Keerai Poriyal | Drumstick Leaves Stir Fry
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.
Servings2 people
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.
Nutrition Facts
Murungai Keerai Poriyal | Drumstick Leaves Stir Fry
Amount Per Serving (75 g)
Calories 359
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g13%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 83mg4%
Potassium 716mg20%
Carbohydrates 47g16%
Fiber 4g17%
Sugar 4g4%
Protein 21g42%
Vitamin A 30IU1%
Vitamin C 528mg640%
Calcium 1063mg106%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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