Murungai keerai poriyal recipe with step by step pictures
Murungai keerai is one of the healthy greens in South India. In my native place, most of the houses had this drumstick tree at their garden. It has so much of medicinal qualities. In south-india, there is a strong belief that taking this drumstick leaves increases milk secreation for feeding mothers.
My mom and MIL often make this murungai keerai poriyal. But for me, i am little lazy to clean the leaves. My mom strictly insist me to take it once in a week. This poriyal is very easy to cook recipe like other keerai poriyal. But while adding salt, please be consious that you must add little amount of salt for greens. Dont add salt like other vegetable poriyals.
I have added some cooked dal to it. But it is optional. My mom usually make this poriyal on important days like amavasai. In that day, sambar must be the main accompaniment for rice. While cooking dal for sambar, my mom take 2 tblsp of dal and keep it aside to cook with murungai keerai. I dont know why she used dal but it tastes good and i follow it. But it is completely optional.
Hope you like the recipe. Give it a try. Check out the recipe below with step by step pictures.
Enjoy the food !
Ingredients :
. Drumstick leaves - 2 cup
. Onion - 1 medium sized (finely chopped)
. Dry red chillies - 4
. Coconut - 3 tblsp (grated)
. Cooked toor dal - 2 tblsp (optional)
. Oil - 2 tsp
. Mustard seeds - 1 tsp
. Urad dal - 1 tsp
. Chana dal - 1 tsp
. Salt to taste
Method :
1. Remove the stems of murungai keerai. Rinse with water.
2. Heat oil in a kadai. Add mustard seeds, urad dal and chana dal. Let it sizzle and turns to golden brown, add chopped onion, dry red chillies.
3. Saute until onion becomes translucent. Add murungai keerai. Saute for a min. Add salt and 1/2 cup of water.
4. Cook until water dries off. Add grated coconut and cooked toor dal. Mix well for a min. Switch off the flame. Murungai keerai poriyal is ready.
Pictorial :
1) Remove the stems of murungai keerai.
2) Rinse with water.
3) Take 2 tblsp of cooked toor dal. (optional)
4) Heat oil in a kadai.
5) Add mustard seeds, urad dal and chana dal.
6) After it splutters and turns to golden brown, add chopped onion and broken dry red chillies.
7) Saute until onion becomes translucent.
8) Add murungai keerai. Saute for a min.
9) Add salt and 1/2 cup of water.
10) Cook until water dries off.
11) Add cooked toor dal(optional) and grated coconut.
12) Mix well for a min. Switch off the flame.
13) Murungai keerai poriyal is ready to be served.
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