murungai keerai poriyal

Murungai Keerai Poriyal

This nutritious side dish is a speedy addition to any meal, featuring drumstick leaves and perfect for both lunch and dinner when paired with rice. Be sure to explore other varieties of keerai (spinach) as well.

  • Murungai Keerai Poricha Kuzhambu

    Difficulty: Easy

    This recipe is made with spinach (murungai keerai also known as drumstick leaves) and sambar powder. It is usually served with hot rice. 

Murungai Keerai Poriyal

Recipe by S Kamala
5.0 from 1 vote
Course: PoriyalCuisine: TamilDifficulty: Easy, Beginner


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Cooking time


Total time



A quick and healthy side dish made with drumstick leaves served for lunch and dinner with rice.


  • Murungai Keerai – a small bunch

  • Red Chillies – 2 Nos

  • Urad dhal – 1 teaspoon

  • Asafoetida Powder – a pinch

  • Mustard – ½ teaspoon

  • Coconut Gratings – 2 tablespoon

  • Oil – 1 teaspoon

  • Salt – ½ teaspoon or as per taste


  • Begin by removing the leaves from the stem of the Murungai Keerai (drumstick leaves). Wash them thoroughly and set them aside.
  • Heat oil in a kadai and once it’s hot, add mustard seeds.
  • When the mustard seeds start to pop, add broken pieces of red chillies and urad dal. Also, add a pinch of asafoetida and fry them well.
  • Now, add the Murungai Keerai leaves to the kadai and stir well.
  • Reduce the heat to low (there’s no need to add water).
  • Occasionally stir and cook until the keerai is well cooked.
  • Add salt and stir well.
  • Finally, add grated coconut and mix it well with the cooked keerai.

Recipe Video


  1. My mom used to make this when i was in school. Loved with radish sambar.

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