Murungai Keerai Poriyal recipe | Drumstick Leaves Stir fry
Murungai keerai / Drumstick leaves is one of the most healthiest food that we are not considering in our food because of laziness to clean the leaves. During my childhood days, we used to have the drumstick tree at home. So it was readily available whenever we want to make. But now a days growing this tree at home is becoming impossible. Whatever it may be, let’s make sure to have it every week in our cooking. Because this particular keerai /Greens have enormous health benefits. Let’s see how to make drumstick leaves stir fry / murungai keerai poriyal
- Prep Time: 20 mins
- Cook Time: 10 mins
- Serves: 2
- Drumstick Leaves – 1 cup
- Onion – 1
- Garlic – 2 cloves
- Coconut – 1/4 cup
- Salt – as needed
- Cumin seeds – few
- Oil as needed
- Mustard – 1 tsp
- Urad dal – 1 tsp
- Cumin seeds – 1/2 tsp
- Curry Leaves – few
- Red chilli – 2
- Separate the drumstick leaves from stalks. It’s okay to leave a tiny size of stalk in the leaves, but no long sticks. Wash and drain, keep aside.
- Heat oil in kadai / Pan, temper with the items given under “to temper” table.
- Crush and add the garlic pods ; Saute; If you don’t like the garlic flavor, you can ignore this step
- Add finely chopped onion and fry till transparent with little salt.
- Add the drained leaves and Keep stirring. Cook in low flame for 5 minutes. The volume will reduce as it is cooking. Sprinkle little water.
- My mom always insists not to cook the greens with lid and adding salt while cooking. Not sure about the reason why. But should be for good reason. So, don’t cover with lid. And don’t add salt now.
- As it cooks, the water that oozed out from the greens will evaporate apparently help the greens get cooked. Once done, cook in high flame to evaporate excess water.
- Add salt as needed and grated coconut at last and give a fry for a minute.
- Add few cumin seeds and mix well before you switch off the flame. It gives nice flavor.
- You can skip onion and garlic if you want
- Half a spoon of sugar can be added, which helps to retain the green color
- Try to separate the thick and long stalks as possible. Because it might upset the stomach
- There are 2 more variations in making this fry/poriyal using dal and masala. Will try to post that as possible
Thank you for watching! 🙂 Please like & Subscribe 🙂