Before I begin today’s post I would like to convey my heart felt thanks to all my friends, readers and fans who helped Tickling Palates Facebook Page cross the magic 1000 likes a week ago. Drumstick leaves aka Murungaikeerai in tamil is my favorite greens to consume at any time of the day. I have already poured my heart out and confessed my love for it in my Murungaikeerai Paruppu recipe. This poriyal is made almost everyday in my Grandmother’s home.
I do know that it is a pain to get the greens cleaned but it compensates with its cooking time as this poriyal just takes 10 minutes from start to finish to cook up and makes our work pretty much easier in the kitchen if we have cleaned keerai readily at hand. I just love the crunchy taste of it my mouth while devour it with rasam. One of my favorite lunch combos. Let me not forget to mention that this leaves also taste good when added in adai.
Stir fry onion, garlic, dry red chillies. Add Murungakeerai.
Cook with a closed lid and finally add grated coconut and serve.
Prep time: 5 Mins | Cook Time: 10 Mins | Serves: 4
- Murungakeerai / Drumstick leaves, packed – 1 cup
- Onion – 1
- Garlic – 4 flakes
- Whole dry red chilli – 3
- Mustard seeds – 1/4 tsp
- Urad dal – 1/2 tsp
- Asafetida – 1 pinch
- Freshly grated coconut – 2 tbsp
- Salt – to taste
- Oil – 1/2 tsp
1. Heat pan with oil. Add mustard seeds and when they splutter, add urad dal and roast till gets golden. Add broken whole dry chillies and asafetida and sauté for 1/2 minute.
2. Now add finely chopped onions and garlic and sauté for 2 minutes till they become soft and translucent.
3. Now add murungakeerai, salt and mix well. Close with a lid and cook for 2 minutes over low flame. The leaves must cook in its own steam.
4. Finally add grated coconut, mix well and take off fire.
Do not over cook and keep an eye while cooking. If not the leaves burn quickly and you have to throw out the entire dish.
You can also add the flowers and buds along with the leaves which is what I usually do.