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?
Murungai Keerai Poriyal Recipe
Murungai keerai poriyal recipe / drumstick leaves stir fry is a very simple sidedish for lunch, yet sounds delicious and has innumerable health benefits.
- 1 Cup Drumstick Leaves / Murungai Keerai
- 5 to 6 Shallots
- 2 to 3 tbsp Moong Dal
- 1/4 tsp Turmeric powder
- 1/8 tsp Sugar
- Salt As Required
- 2 tbsp Grated Coconut
- 2 tsp Oil
- 1 tsp Mustard seeds
- 1/2 tsp Urad dal
- 1/2 tsp Jeera / Cumin Seeds
- 3 to 4 Red chilli
Peel the skin of shallots and chop it finely. Remove the drumstick leaves one by one from the stem, be sure there is no stalks or sticks left over, as it creates indigestion. Wash it 2 to 3 times, squeeze all the moisture and keep by side. Soak moong dal in water for 20 minutes and drain the water. Heat oil in a pan, and temper with the ingredients listed in the table to temper.
Then add onions and saute till transparent. Now add turmeric powder, salt and cleaned drumstick leaves.
Add sugar, moong dal and little water.
Cook covered in medium flame for 5 to 6 minutes, till the drumstick leaves is cooked and all the water evaporates. Don't add too much water, else it takes too much time to evaporate and the drumstick leaves turns mushy. It should retain crunchiness. Finally add grated coconut and mix well.
Serve this drumstick leaves stir fry with hot rice and drumstick sambar.
1. Peel the skin of shallots and chop it finely. Remove the drumstick leaves one by one from the stem, be sure there is no stalks or sticks left over, as it creates indigestion. Wash it 2 to 3 times, squeeze all the moisture and keep by side. Soak moong dal in water for 20 minutes and drain the water. Heat oil in a pan, and temper with the ingredients listed in the table to temper.
2. Then add onions and saute till transparent. Now add turmeric powder, salt and cleaned drumstick leaves.
3. Add sugar, moong dal and little water.
4. Cook covered in medium flame for 5 to 6 minutes, till the drumstick leaves is cooked and all the water evaporates. Don’t add too much water, else it takes too much time to evaporate and the drumstick leaves turns mushy. It should retain crunchiness. Finally add grated coconut and mix well.
Serve this drumstick leaves stir fry with hot rice and drumstick sambar.
Murungai Keerai Poriyal Recipe
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.
Drumstick Leaves Stir Fry
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog.
Anu - My Ginger Garlic Kitchen
June 14, 2017 at 5:22 pmThis curry looks really healthy and scrumptious. Wonderful.
Ritu Ahuja
June 16, 2017 at 6:00 pmThis curry looks awesome. Super yummy 🙂