Murungai Keerai Poriyal

Murungai Keerai Poriyal is a simple and flavorful South Indian stir-fry featuring drumstick leaves. To prepare, start by detaching the leaves from the stems, washing them thoroughly, and setting them aside. In a kadai, heat oil and add mustard seeds, allowing them to pop. Incorporate broken red chillies, urad dal, and a pinch of asafoetida, frying until fragrant. Next, add the washed Murungai Keerai leaves, stirring well, and reduce the heat to low, cooking without water while stirring occasionally until the leaves are tender. Season with salt, then mix in grated coconut before serving. This dish is a nutritious accompaniment that highlights the unique flavor of drumstick leaves.

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. 

  Cuisine: Indian, Tamil

Murungai Keerai Poriyal Recipe

Murungai Keerai Poriyal

Recipe by S Kamala

Course: PoriyalCuisine: TamilDifficulty: Easy, Beginner

Servings

4

servings

Prep time

5

minutes

Cooking time

10

minutes

Total time

15

minutes

A 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.

Recipe Video