drumstick leaves thoran /murungaikeeraiporiyal

I was literally running into the vegetable market of-course I had an umbrella with me but it was a fierce full down pour!with umbrella in one hand and a bag I was waiting under a shade hoping the rain would slow down and I can finish off my vegetable shopping.At-last the rain stopped my shopping pursued but great part of the veggies were not fresh,only brinjals and drumstick leaves were looking garden fresh ,so I picked up some two bunches of greens and returned home.Every one like me would have experienced having these drumstick tree as one among the other trees in our backyards and have it frequently in our diets and even the flowers of these trees are very tasty.Only the tender,vibrant leaves are suitable for cooking if the leaves are matured the leaves become thick and they take longer time to cook.Its a one stop wonder herbal plant with excellent health benefits.For this drumstick leaves thoran /murungaikeeraiporiyal many of us even add sugar to keep the colour but I don’t add as we like it as it is and always sprinkle water while cooking these greens if you add lots of water at one go then flavour,colour and aroma will be lost.

drumstick leaves thoran /murungaikeeraiporiyal

INGREDIENTS:

Drumstick leaves/murungai keerai – 2 cups(leaves alone)
Small onions chopped – 1/2 cup
Moong dhal/pasi parrupu – 3tbsp
Salt to taste
oil – 2tsp
Chilli powder – 1 tsp
Coconut grated – 5-6 tbsp
Mustard seeds – 1 tsp

METHOD:

SOAK MOONG DAL FOR 20 MINUTES

ADD MUSTARD TO OIL

WHEN MUSTARD CRACKLES ADD SMALL ONIONS

WHEN TRANSLUCENT ADD DAL

FRY FOR SOMETIME ADD LEAVES WITH SALT

STIR IN NICELY THEN ADD CHILLIPOWDER

COOK BY SPRINKLING WATER WHEN COOKED ADD COCONUT SWITCH OFF

1.Sort out the leaves from the stem,wash them thoroughly and keep ready.
2.In between soak moong dhal for 20 minutes.
3.Keep a kadai with oil.
4.When it heats up add mustard and when it splutters add small-onions.
5.Fry it till translucent add dhal to it stir for sometime.
6.Then add the murungai leaves with sufficient salt and saute it for sometime.
7.Then add chilli powder and stir nicely.
8.Sprinkle water then and there and cook till the leaves are nicely done(don’t add water at one go more water will change the colour).
9.Switch off and add grated coconut mix well and serve.

OTHER PORIYAL RECIPES:

beetroot curry indian recipe (dry)/poriyal/stirfry

stir fry brinjal /eggplant/kathirikai poriyal

broad beans recipe simple avarakkai poriyal(stir fry)

ladies finger poriyal recipe /vendakai poriyal

keerai poriyal recipe/siru keerai poriyal

drumstick leaves thoran /murungaikeeraiporiyal/stirfry

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Ingredients

  

• Drumstick leaves/murungai keerai - 2 cups leaves alone
• Small onions chopped - 1/2 cup
• Moong dhal/pasi parrupu - 3tbsp
• Salt to taste
• oil - 2tsp
• Chilli powder - 1 tsp
• Coconut grated - 5-6 tbsp
• Mustard seeds - 1 tsp

Instructions

 

• Sort out the leaves from the stem,wash them thoroughly and keep ready.
• Inbetween soak moong dhal for 20 minutes.
• Keep a kadai with oil.
• When it heats up add mustard and when it splutters add smallonions.
• Fry it till translucent add dhal to it stir for sometime.
• Then add the murungai leaves with sufficient salt and saute it for sometime.
• Then add chilli powder and stir nicely.
• Sprinkle water then and there and cook till the leaves are nicely done(don't add water at one go more water will change the colour).
• Switch off and add grated coconut mix well and serve.
  

Notes

If the leaves are tender then it will cook fast but when the leaves are old then it takes longer to cook.
Always select tender leaves while buying.
You can add little sugar when adding salt so that the colour is retained and enhances the taste.
But I usually don't add sugar.
Adding dhal is optional you can simply prepare without it.

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