Murungai Keerai Poriyal | Drumstick Leaves Poriyal is a healthy recipe prepared all over South India. Drumstick leaves possess unique nutritional qualities like protein, minerals, and vitamins. Fresh greens and tender seed pods are used extensively in the cooking. Only tender growing tips and young leaves are generally used as greens in the cooking. However, mature leaves can be dried and powdered. Can be stored for extended periods to be used in the recipes.
We all love this drumstick leaves and seed pods. When in India, regularly we used to make recipes using these both. In UAE we often get drumstick but rarely get this leaves. So whenever I find, I give first preference to this. The only thing which makes it difficult is removing the drumstick leaves from its stalk. If you feel so lazy to peel the leaves, refrigerate it for 2 days. Then if you shake it all the leaves will wither.
In order to prepare the recipe, remove the drumstick leaves from its stalk carefully. You can add small stalk but don’t add the thick ones as it is not good for health and even more it doesn’t get cooked. Always use tender leaves (kolundhu ilai in Tamil) or else it will give a bitter taste. Using this leaves, we can make so many dishes like Sambar, Rasam, Poriyal, Soup, Adai, Cutlet and much more. The option is endless. Let us now see how to prepare this Murungai Keerai Recipe using Toor Dal. This can be had as an accompaniment with sambar, rasam and curd rice. It can even be mixed with hot steamed rice along with a tsp of sesame oil or ghee.
- 1/4 cup Toor dal/Thuvaram paruppu
- 2 Cups Drumstick leaves/Murungai keerai tightly packed
- 1 Onion
- 1/4 tsp Turmeric powder
- 1 tsp Chili powder
- 2 pods garlic
- 1 tbsp Coconut grated
- 1 tbsp Thalikkum Vadagam or Mustard
- 1 tbsp oil
- salt to taste
- Keep all the ingredients ready. Remove the drumstick leaves from its stalk carefully. You can add small tender stems but don't add the thick ones as it is not good for health. Thoroughly wash the leaves and set aside. Finely chop the onion.
- In a pressure cooker wash and add the toor dal, 1 cup water, turmeric powder and garlic pod. Then add drumstick leaves and onion. Do not mix the ingredients.
- Pressure cook it for 2-3 whistles. The Dal should be cooked but should not be mushy. It should retain its shape. Now add another cup of warm water and mix it. Remove a cup of water from the mix and set aside. We can use this water to make murungai keerai rasam.
- Now heat a Kadai and add oil. Once oil gets heated, add vadagam. Let is crackle. Then add the pressure cooked leaves and dal.
- Now add salt, chili powder and mix it thoroughly. Cook until all the water gets absorbed. At last, add coconut and mix it. Murungai Keerai Poriyal is ready.
- Carefully remove the drumstick leaves from the stalk. Avoid adding thick stems.
- Always use fresh leaves to get the goodness from it.
- Always use tender leaves (kolundhu ilai in Tamil) or else it will give a bitter taste.
- If feeling lazy to peel the leaves, refrigerate it for 2 days. Then if you shake it all the leaves will wither.
Healthy and delicious Murungai Keerai Poriyal using Toor Dal are ready to relish.
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