Kamala's Corner

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 Poriyal

Recipe rating: 5.0 from 1 votes
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

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