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.
Recipe card to make Murungai Keerai Poriyal
Murungai Keerai Poriyal / Drumstick Leaves Stir Fry
Servings: 4 people
Calories: 27kcal
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)
- ¼ cup Moong Dal 1 cup = 250 ml
- ¼ teaspoon Turmeric Powder
- 1 tablespoon Grated Coconut
- ½ teaspoon Cumin Seeds
- 1 teaspoon Salt Adjust to your taste
For Seasoning
- 1 tablespoon Cooking Oil
- ½ teaspoon Mustard Seeds
- ½ teaspoon 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 ½ 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.
Tried this recipe?Mention @subbuskitchen or tag #subbuskitchen!
Subscribe to our YouTube ChannelSubscribe! to get Latest Subbuskitchen Video Recipes
Good PracticeAll the Images and videos are Copyright Protected. So please do not copy the content or images. If you want to use, please ask for it
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 ½ 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
