Drumstick Leaves Poriyal |Side Dish Recipes

Drumstick leaves poriyal – an iron-rich thoran goes well with all rice varieties. Murungai keerai tempered with red chilies and coconut.

If you looking for some stir fry recipes, do check here.

• Kovakai Stir Fry
• Senaikizhanghu Fry
• Potato Fry
• Bittergourd Fry

Drumstick Leaves Poriyal |Side dish recipes – Ingredients

Prep time : 20 mins | cook time : 10 mins | Serves : 2

Cuisine : Indian 

• Murunga Keerai (Drumstick Leaves) –  3 cups
• Water – ¼ cup
• Coconut – 3 tbsp( shredded)
• Salt –  as required (add little amount)

To temper:

• Oil – 2 tsp
• Mustard – ½ tsp
• Urad dal – 1 tsp
• Channa dal – 1 tbsp
• Red chilies – 2 nos.

Method:

1. Wash and clean drumstick leaves. Use drumstick flowers also if u want
2. Heat a wok, add oil and temper with mustard, urad dal, channa dal and red chilies.
3. Add water and salt, allow to boil. Add cleaned drumstick leaves and close with plate or lid.
4. Keep the flame low and cook for 5 to 8 mins. After all the water absorbed, add shredded coconut. Toss well and turn off the flame.

Notes:

1. Clean the leaves without any yellow one as it is not good for health.
2. Add onions while seasoning if you want.
3. Add a lesser amount of salt. The content of keerai will reduce to 3/4th level after it gets cooked.

Check out other poriyal recipes:

• Cabbage Poriyal
• Beetroot poriyal
• Mixed Veg Poriyal
• Pudalangai Poriyal

Drumstick leaves poriyal 2015-05-14 23:42:27 Write a review Save Recipe Print Ingredients

1. Murunga Keerai (Drumstick Leaves) - 3 cups
2. Water – ¼ cup
3. Coconut – 3 tbsp( shredded)
4. Salt – as required (add little amount)

To temper

1. Oil – 2 tsp
2. Mustard – ½ tsp
3. Urad dal – 1 tsp
4. Channa dal – 1 tbsp
5. Red chilies – 2 nos.

Instructions

1. Wash and clean drumstick leaves. Use drumstick flowers also if u want.
2. Heat a wok, add oil and temper with mustard, urad dal, channa dal and red chilies.
3. Add water and salt, allow to boil. Add cleaned drumstick leaves and close with plate or lid.
4. Keep the flame low and cook for 5 to 8 mins. After all the water absorbed, add shredded coconut. Toss well and turn off the flame.

Notes

1. 1. Clean the leaves without any yellow one as it is not good for health.
2. 2. Add onions while seasoning if you want.
3. 3. Add a lesser amount of salt. The content of keerai will reduce to 3/4th level after it gets cooked.

By Ranjani Ranjani's Kitchen http://www.ranjaniskitchen.com/