Murungai Keerai (Drumstick Leaves) Poriyal

Recipe card to make Murungai Keerai Poriyal

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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.

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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