Drumstick leaves, as you all know, are very nutritious and have numerous health benefits. You can make curry, stir-fry or add them in your dosa or adai. Couple of weeks back, I was surprised to see fresh murungai keerai in the local market - for the first time here! Anyways I got a big bunch and after some debating decided to make a stir-fry with it.
Drumstick leaves have a slightly bitter taste but the addition of shallots adds a bit of sweetness which takes away some of the bitterness. There are not really any spices in this stir-fry - a simple tempering, shallots and fresh coconut imparts flavor to this healthy dish. I served with sambar and rice - happy tummy!!! Off to the recipe now!
MURUNGAI KEERAI PORIYAL RECIPE
{ Drumstick leaves stir-fry with shallots and coconut }Serves 3
Ingredients:
2 tsp oil
1 tsp mustard seeds
1 tsp split urad dal
2 dry red chillies, broken
2 green chillies, slit
Pinch of asafoetida / hing
1 cup chopped shallots
3 cup murungai keerai / drumstick leaves
Pinch of turmeric powder
1/4 cup grated coconut
Salt to taste
Method:
1. Wash the leaves under running water and set aside in a colander to drain.
2. Heat a pan and add oil. Add mustard seeds and when it starts to splutter, add urad dal, red chillies and asafoetida.
3. Once dal is golden, add green chillies, onions and fry till the onions are soft and transcluscent.
4. Then add the drumstick leaves, turmeric powder, salt and mix well. Cook uncovered for 5-6 minutes or till the leaves are cooked.
5. Add the grated coconut and mix well.
Notes and tips
- You can skip the green chillies and add red chilly powder or flakes instead.
- You can use chopped brown onion instead of shallots.
