Murungai keerai poriyal
Murungai keerai poriyal, from above
VegVeganTamil Nadu

Murungai keerai poriyal

Drumstick leaves stir fried with shallots and coconut. Plucking them is the meditation.

25 minTime
5 gProtein each
mildSpice
The backyard tree1 chapter · 1 min read

Make it your way

Grandma's wayFresh moringa leaves, shallots and coconut.
The original
146kcalsame
5 gproteinsame
4 gfibresame
25minutessame

Murungai keerai poriyal, village style.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Drumstick leaves (moringa leaves)4 cups, plucked
Shallots6, chopped
Fresh grated coconut⅓ cup
Dried red chilli2
Moong dal (split yellow mung beans)2 tbsp, soaked
Cooking oil (vegetable oil)1 tbsp
Mustard seeds½ tsp
Urad dal (split black gram)1 tsp
Turmeric (ground turmeric)a pinch
Saltto taste

Method

4 steps
  1. 1Pluck the leaves off the stems, wash in plenty of water and drain.
  2. 2Heat oil, temper mustard, urad dal and red chillies. Add shallots and soaked moong dal and saute.
  3. 3Add leaves, turmeric and salt. Cook uncovered, stirring, until wilted and soft.
  4. 4Add coconut and toss a minute.
Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

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Make it a meal

What goes with Murungai keerai poriyal: a bread or rice, a side, something to drink and something sweet.

Bread or rice Verkadalai sadam20 min
Bread or rice Ellu sadam20 min
With a main Mor kuzhambu35 min
With a main Vatha kuzhambu30 min
To drink Neer mor8 min
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