Murungai Keerai Poriyal

Description

Few days back, I got lucky to find drumstick leaves at Patel Bros and they were surprisingly fresh. I couldn’t resist my hands grabbing a few stalks… here we are not talking bunches as they are extremely expensive. So picked about 6 long stalks which should be sufficient to feed 3 adults. I remember the moment I left the store, after that, my mind was filled with thoughts as to how to prepare these healthy greens. My top pick was preparing it as poriyal which we serve with rice. This keerai is a familiar side for Kezhvaragu Koozh.

Murunga Keerai Poriyal / Porial / Thoran / Drumstick leaves Poriayl / Muringa / Murungakka Ellai / Illai / Keerai / Greens / Keerai Poriyal

Ingredients
6 nos	Drumstick leaves (stalks)
1 no	Onion
2 tbsp	Toor dal
¼ tsp	Mustard seeds
¼ tsp	Split black gram
3 nos	Dry red chilli
4 nos	Curry leaves
¼ tsp	Asafoetida powder
2 nos	Garlic cloves (optional)
2 tbsp	Fresh grated coconut
2 tsp	Oil

Instructions

Here’s the petty bunch which I bought. Usually with this Keerai/ greens, they usually separate those tiny stalks from the leaves. Discard all the stalks, just use only the leaves, little consuming but that’s how it goes.

While doing that strenuous job, soak the toor dal in some water. I prefer atleast 1/2 hour soaking. When done boil the dal in little water until its soft but firm like shown in the picture. Its should take about 10 minutes over medium flame. Wash the drumstick leaves and chop them finely.

In a kadai, add oil and temper with mustard, cumin, split black gram, dry red chili and asafoetida powder. Add chopped onion and garlic, fry for some time and then add the chopped leaves. Saute until the leaves shred the water and wilt.

When the leaves are tender, add the cooked toor dal and mix.

Now add salt and shredded coconut to garnish and switch off. Fresh grated coconut will suit best for this recipe, as this keerai is little bitter. But unfortunately i ran out of it and used store bought dessicated shredded coconut. It still tasted good.