Murungai Keerai Poriyal – Drumstick Leaves Stir Fry

February 15, 2016 Kootu / Poriyal Varieties  6 comments

Murungai Keerai or Drumstick Leaves is very well known for its health benefits. It is rich in iron, calcium and very good for lactating mothers. There is a drumstick tree in my mom’s place. Its so easy to enjoy the benefits of drumstick leaves quite often. But here for me, I rarely get it. Was really excited to buy it from our Indian shop last week. It was so fresh and green 🙂

So bought it immediately without any second thoughts and made this Poriyal. The only glitch in making this Murungai Keerai Poriyal is the separating of leaves from the stem. SEE TIPS FOR EASY METHOD!! Once u r done with it, its a very simple and healthy poriyal to go with rice.

Now to the recipe..

 

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[Preparation Time-30 mins : Cooking Time-10 mins]

Ingredients:

  • Drumstick Leaves/Murungai Keerai – 4 cups
  • Shallots – 10 to 15
  • Dry Red Chilli – 2
  • Oil – 1 tbsp
  • Mustard – 1/2 tsp
  • Urad Dal – 1 tsp
  • Coconut – 2 tbsp (grated)
  • Rice – 2 tbsp( to dry roast and grind)
  • Salt – as needed

 

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Method:

  • Separate the drumstick leaves from the stem carefully. Wash and clean it. Peel and chop the shallots finely. Keep it ready.

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  • Heat a pan and dry roast rice for a min. U will be able to see that the rice will be slightly puffed up. This is the right stage. Transfer it to a plate, cool and grind it into a semi-coarse powder.

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  • Now in the same pan, heat oil and temper with mustard, urad dal, red chillies. Add the finely chopped shallots and saute until transparent. To this add the cleaned/washed murungai keerai and salt. Mix well. It will ooze out some water and start shrinking.

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  • Continue to cook for about 5 mins in low flame, stirring in between. All the water will get evaporated and it will reduce in volume. Now add the grated coconut and the coarse rice flour. Mix well and fry for a min. Switch off the flame.

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Thats it!! Murungai Keerai Poriyal is ready!!

Serve hot rice and rasam or sambar.

 

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Tips:

  1. Separate the leaves carefully from the stem. Mom usually says that if it is kept in the fridge for a couple of days, the leaves come off by itself automatically. So no need to do the job of separating the leaves. But I did it, as I was not sure if it would work out here, since we get the drumstick leaves after so much transportation. Did not want to risk and let it turn yellow.
  2. Do not leave too much of the stalk while separating the leaves. Also make sure there are no yellow leaves. It is not good for the tummy.
  3. Adding shallots gives a unique flavour than the normal onions.
  4. Amma always adds the roasted rice powder to it. Murungai Keerai has a slight bitter taste by itself. Adding the rice powder gives a nice flavour and removes the bitterness, making it kids friendly too.

6 comments to Murungai Keerai Poriyal – Drumstick Leaves Stir Fry

  • malathi  says:

    healthy always 🙂 As a follower of your website am feeling Happy to share with you that I have registered my domain. Kindly visit my page.

  • Hema  says:

    Love this poriyal, I also do it the same way..

  • Traditionallymodernfood  says:

    Such a healthy and tasty side..

  • Anu - My Ginger Garlic Kitchen  says:

    I have never made curry using drumstick leaves. I love something new every time I come here. Delicious stir-fry, Sundari.

  • veena  says:

    healthy and very rich in Iron..looks nice

  • Nalini somayaji  says:

    wow ..drumstick leaves stir looks awesome…..yum yum yummy…

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