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.
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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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
deliciously healthy! 🙂
My favorite one looks yummy
Tried this today and it came out good, thank you
So happy to know thank you 🙏