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  • Poriyal Varieties (South Indian Curries)
  • Murungai Keerai (Drumstick Leaves) Poriyal

Murungai Keerai (Drumstick Leaves) Poriyal

Healthy & Tasty Poriyal

Posted on Jun 8th, 2019
by Sowmya Venkatachalam
Categories:
  • Poriyal Varieties (South Indian Curries)
4.18 from 17 votes
Murungai Keerai (Drumstick Leaves) Poriyal is a delicious side dish and goes well with any sambar or kuzhambu varieties as side dish.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Jump to Recipe Print Recipe
Reading Time: 4 minutes

Murungai Keerai (Drumstick Leaves) are an excellent source of protein that can be rarely found in any other herbs and green leafy vegetables. Furthermore, the drumstick leaves are rich in Vitamin A, B-Complex and many more minerals. Considering the health benefits of murungai keerai over the other greens, we should include murungai keerai in our routine diet. Murungai Keerai (Drumstick Leaves) Poriyal is a delicious side dish and goes well with any sambar or kuzhambu varieties as side dish.

SEE ALSO : Stew made using Drumstick Leaves (Murungai Keerai)

Recipe card to make Murungai Keerai Poriyal

Murungai Keerai (Drumstick Leaves) Poriyal
Pin Recipe

Murungai Keerai Poriyal / Drumstick Leaves Stir Fry

Course: Dry Curry, Poriyal
Cuisine: Indian, Tamil Nadu
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 27kcal
Author: Sowmya Venkatachalam
Murungai Keerai (Drumstick Leaves) Poriyal is a delicious side dish and goes well with any sambar or kuzhambu varieties as side dish.
Print Recipe

Ingredients

  • 250 grams Drumstick Leaves (Murangai Keerai)
  • 1/4 cup Moong Dal 1 cup = 250 ml
  • 1/4 tsp Turmeric Powder
  • 1 tbsp Grated Coconut
  • 1/2 tsp Cumin Seeds
  • 1 tsp Salt Adjust to your taste

For Seasoning

  • 1 tbsp Cooking Oil
  • 1/2 tsp Mustard Seeds
  • 1/2 tsp Split Urad Dal
  • 1 Red Chili

Instructions 

  • Remove the drumstick leaves from its stem and chop it roughly. 
  • Take moong dal in a pan and a cup of water and turmeric and keep in flame and allow it to boil till it is cooked but not mashed. If you take a cooked moong dal and press it with your fingers, it should easily break. That is the right stage to remove the cooked moong dal from flame
  • Heat oil in a pan and add mustard seeds. When the mustard seeds starts to sputter, add split urid dal and broken red chilli and fry them till the dal turns golden brown color. Then add chopped drumstick leaves along with turmeric and salt and mix well
  • Add 1/2 cup of water and allow the murungai leaves to cook completely. The leaves will cook quickly. Unlike other greens, drumstick leaves does not become mushy after cooking. Add cooked dal and mix well. Adjust the salt if needed and keep in low flame for 5 more minutes
  • Meanwhile take grated coconut and cumin seeds in a mixer and grind it to a powder. Do not add any water while grinding
  • Add the ground coconut-cumin powder to the cooked keerai with dal and mix well. Keep the keerai in flame for 2 more minutes and then remove from flame
  • The yummy and delicious Murungai Keerai (Drumstick Leaves) Poriyal is ready to serve. We can serve this as a sidedish for any sambar or kuzhambu varieties. We can even serve this yummy poriyal with steaming hot rice with a spoon of ghee

Nutritional Info

Nutrition Facts
Murungai Keerai Poriyal / Drumstick Leaves Stir Fry
Amount Per Serving (1 cup)
Calories 27
% Daily Value*
Sodium 1mg0%
Potassium 1mg0%
Carbohydrates 4g1%
Protein 2g4%
Vitamin C 99mg120%
Calcium 300mg30%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.
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Method with step by step pictures:

  • Remove the drumstick leaves from its stem and chop it roughly. Take moong dal in a pan and a cup of water and turmeric and keep in flame and allow it to boil till it is cooked but not mashed. If you take a cooked moong dal and press it with your fingers, it should easily break. That is the right stage to remove the cooked moong dal from flame
  • Heat oil in a pan and add mustard seeds. When the mustard seeds starts to sputter, add split urid dal and broken red chilli and fry them till the dal turns golden brown color. Then add chopped drumstick leaves along with turmeric and salt and mix well
  • Add 1/2 cup of water and allow the murungai leaves to cook completely. The leaves will cook quickly. Unlike other greens, drumstick leaves does not become mushy after cooking. Add cooked dal and mix well. Adjust the salt if needed and keep in low flame for 5 more minutes
  • Meanwhile take grated coconut and cumin seeds in a mixer and grind it to a powder. Do not add any water while grinding
  • Add the ground coconut-cumin powder to the cooked keerai with dal and mix well. Keep the keerai in flame for 2 more minutes and then remove from flame
  • The yummy and delicious Murungai Keerai (Drumstick Leaves) Poriyal is ready to serve. We can serve this as a sidedish for any sambar or kuzhambu varieties. We can even serve this yummy poriyal with steaming hot rice with a spoon of ghee
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Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!

4 Comments Hide Comments

Rev says:
January 6, 2014 at 5:41 am

deliciously healthy! 🙂

Reply
AparnaRajeshkumar says:
January 6, 2014 at 8:10 am

My favorite one looks yummy

Reply
B says:
October 22, 2021 at 11:26 pm

Tried this today and it came out good, thank you

Reply
Sowmya Venkatachalam says:
October 26, 2021 at 6:51 pm

So happy to know thank you 🙏

Reply

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