MURUNGAI KEERAI (DRUMSTICK LEAVES) THUVATAL/PORIYAL

Murungai Keerai (Drumstick Leaves) are an excellent source of iron and protein that can be rarely found in any other herbs and green leafy vegetables. Furthermore, the drumstick leaves are rich in Vitamin A, B-Complex and many more minerals. It helps in purifying blood and controls sugar. Since the health benefits of murungai keerai over the other greens is high, it is highly recommended to take at least twice in a week. You can serve this as accompaniment for rice, sambar or any kuzhambu. You can mix it with steamed rice and ghee and have it as such too.

PREPARATION TIME : 5 minutes

COOKING TIME         : 12 minutes

INGREDIENTS: (serves 3-4 persons)

• Murungai keerai/drumstick leaves    -  1 bunch
• Onion small size                                    - 1
• Cooked moong dal                               -  50 g
• Grated coconut                                     - 4 spoons
• Water
• Salt 

For tempering:

• Oil                                 - 1 spoon
• Mustard seeds           - 1/2 spoon
• Jeera/Cumin seeds    - 1/2 spoon
• Red chilli                      - 1

DIRECTIONS:

1.  Separate leaves from stalks. Wash murungai keerai leaves 3 to 4 times with water. Pressure cook moong dal with 200 ml water for 2 whistles in high flame. Get ready with all the ingredients.

2. Heat  oil in a kadai. Add mustard seeds, jeera and red chilli (slitted). Let them crackle.

3. Add finely chopped onions and saute well until they turn translucent.

4. Add murungai keerai leaves. Mix well.

5. Sprinkle some water and cover and cook for 8-10 minutes in low-medium flame. (Note: Keep stirring occasionally, if needed sprinkle some water.)

6. Once keerai is cooked, add salt and cooked moong dal. Mix well.

7. Finally, add grated coconut and give a quick stir.  Serve and Enjoy!

ADDITIONAL TIPS:

=> You can also follow the same procedure for any keerai thuvatal/poriyal.

=> Add salt only after keerai is cooked. Addition of salt in the beginning hinders the cooking of keerai.

=> Do not add much water. If in case you have added more water than required, once the keerai is cooked keep in high flame for the water to evaporate then proceed.

=> I cooked moong dal with 1/4 spoon turmeric powder.  If not, you can also add 1/4 spoon turmeric powder while sauteing onions.

=> Adding moong dal gives nice flavour to the thuvatal/poriyal. You can also skip.

=> You can also add pinch of sugar to balance the taste.