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: EasyThis 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
Course: PoriyalCuisine: TamilDifficulty: Easy, Beginner
Servings
4
servingsPrep time
5
minutesCooking time
10
minutesTotal time
15
minutesA quick and healthy side dish made with drumstick leaves served for lunch and dinner with rice.
Ingredients
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
Directions
- 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.
My mom used to make this when i was in school. Loved with radish sambar.
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