Drumstick Leves Stir Fry // Moringa Leaves Poriyal Recipe:

Drumstick Leaves Stir Fry // Moringa Leaves Poriyal Recipe:

Moringa leaves // drumstick leaves // murungai keerai are rich in many important nutrients, including protein, vitamin B6, vitamin C, riboflavin and iron. Need not to say much I think because all you know murungai keerai plays an important role in our diet. Since this is a common tree which can be easily grown in our backyard this is a regular side dish often made in our homes.

Usually, the moringa tree is often cut or prune. Because the more you prune Moringa trees, the more they will grow. Unlike many trees, Moringas actually seem to love being cut back and will reward your efforts with thousands of leaves and hundreds of buds and flowers.

During my childhood, we had moringa tree in our backyard. It was often pruned under my grandma’s supervision and the leaves were distributed to all the houses in our compound. All the ladies used to sit along with my grandma and clean the leaves with super ‘arattai katcheri’.  We kids also joined in both cleaning and the arattai with great enthusiasm. The next day the moringa leaves take different avatars in different homes such as Adai, Puli illa curry, Poriyal, Koottu, Thogayal etc.

In that way, I learnt all these recipes from my family and shared a few of the moringa leaves recipes here for which you can find the links below. Now let us see the recipe for Moringa Leaves Poriyal here. This is actually a simple but nutritiously rich recipe in which moringa leaves are sauteed with onion and grated coconut and spiced up with red chillis.

My other Moringa Leaves Recipes:

Sirudhania Adai with Moringa Leaves.

Puli Illa Curry // Drumstick Leaves Curry.

Will soon make the post for Murungai Keerai Koottu and Thogayal.

 

Drumstick Leaves StirFry / Moringa Leaves Poriyal Recipe:
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
 
Course: Side Dish
Cuisine: Indian
Keyword: Drumstick leaves stir fry, moringa leaves poriyal, Poriyal Recipe, side dish for rice
Servings: 2
Author: Malathi Muthukrishnan
Ingredients
  • 1 cup Drumstick Leaves
  • 1 no Onion Chopped
  • 2 tblsp Oil
  • 1 tsp Mustard
  • 1/2 tsp Urad Dal
  • 3 no Red Chillies Broken
  • 2 sprigs Curry Leaves
Instructions
Preparation:
  1. Remove the moringa leaves from its stalks and clean them well with water.

  2. Chop the onion finely and break the red chillies into one-inch pieces.

  3. Heat oil in a kadai and add the mustard and urad dal.

  4. When they start spluttering add the curry leaves and red chillies.

  5. When the red chillies become little brown add the chopped onion and stir it for few minutes.

  6. When the onion becomes translucent, add the cleaned moringa leaves and saute it well.

  7. When the leaves start wilting add the salt and add 3 tablespoons of water and cover the kadai and simmer it for five minutes.

  8. Stir it in between to avoid burning.

  9. Check the leaves whether cooked by smashing the leaves with your fingers.

  10. If not you can sprinkle little more water leave it for a few more minutes.

  11. Once the moringa leaves get cooked well add the grated coconut.

  12. Stir it for few more seconds and switch off the flame.

  13. The Moringa leaves poriyal is ready to serve with sambar or rasam and steamed rice.

Recipe for Moringa leaves poriyal with stepwise pictures:

  • Remove the moringa leaves from its stalks and clean them well with water.
  • Chop the onion finely and break the red chillies into one-inch pieces.
  • Heat oil in a kadai and add the mustard and urad dal.
  • When they start spluttering add the curry leaves and red chillies.
  • When the red chillies become little brown add the chopped onion and stir it for few minutes.
  • When the onion becomes translucent, add the cleaned Moringa leaves and sauté it well.
  • When the leaves start wilting add the salt and add 3 tablespoons of water and cover the kadai and simmer it for five minutes.
  • Stir it in between to avoid burning.
  • Check the leaves whether cooked by smashing the leaves with your fingers.
  • If not you can sprinkle little more water leave it for a few more minutes.
  • Once the Moringa leaves get cooked well add the grated coconut.
  • Stir it for few more seconds and switch off the flame.
  • The Moringa Leaves Poriyal is ready to serve with Sambar or Rasam and steamed rice.

Notes:

  • The Moringa leaves should get cooked well otherwise it will cause stomach ache sometimes.
  • One teaspoon Sugar can be added along with water to retain the colour of the leaves.
  • Sometimes the leaves may have the bitter taste then sprinkle some sugar at the end will help you to reduce its bitterness.

 

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