This Murungai keerai poriyal recipe / Drumstick leaves stir fry is a very simple one, yet sounds delicious and has innumerable health benefits. Drumstick leaves increases appetite and as it is rich in iron content, it helps to relieve from hair loss problems, anaemia and increase lactation for nursing mothers. I usually prepare some keerai varieties for our regular lunch, but this recipe occurs once in a while in my kitchen. The first reason is, I get it very rarely here in Bangalore and the second truthful reason is, I feel very lazy to remove the leaves one by one. But before 3 or 4 years my maid told their is no need to remove the leaves, just keep in refrigerator for 2 to 3 days and the leaves will fall automatically. That’s really a great idea isn’t it?
1. Always choose fresh and tender leaves, as it tastes good and cooks fast.
2. Also remove the leaves one by one from the stem and ensure there is no stalks or sticks left over, as it creates indigestion and not good for tummy.
3. Shallots adds more flavour to this drumstick leaves stir fry, but regular onions can also be used.
4. Adjust chilli as per spice level required for this murungai keerai poriyal recipe.
5. Red chilli can be replaced with 2 to 3 green chilli.
6. Sugar helps to retain the green colour and balance the slight bitterness in the drumstick leaves.
7. Add very less water while cooking, as the keerai should retain it’s crunchiness and don’t make it mushy.
8. Don’t skip moong dal, as it adds more taste and yields volume to the stir fry.
9. For removing drumstick leaves easily: just wrap in a plastic cover and keep it in refrigerator for 2 to 3 days, the leaves will fall out automatically.