Рецепт Murungai Keerai Poriyal | Drumstick Leaves Stir Fry | Drumstick Greens Poriyal
Drumstick leaves have been known for ages to be the best among greens variety and has numerous health benefits to offer. Anemic people can have a little of this greens everyday, to improve their hemoglobin content. It is so good for women at all stages especially, during and after pregnancy. Here's a poriyal recipe that is a very common one in every Tamilian's home. This one tastes better than other greens, so do try it sometime. Ghee makes this dish taste much better but if you are a vegan or do not like its flavor use any cooking oil. So lets see how to cook it up!
INGREDIENTS
Serves 2 to 3 people
Total Preparation Time - 15 to 20 minutes
- Murungai ilai / Drumstick leaves - 3 cups
- Shallots - 10 (or one big onion chopped)
- Garlic - 1 (crushed)
- Dry red chillies - 1 or 2
- Mustard seeds - 1/2 teaspoon
- Cumin seeds - 1/4 teaspoon (optional)
- Skinned Black Gram / Urad Dal - 1/2 teaspoon
- Grated coconut - 2 tablespoons
- Salt - 1/2 teaspoon (or as per taste)
- Ghee (or) Oil - 2 tablespoons
PREPARATION METHOD
Remove all the sprigs and tiny sticks from the leaves and wash well in water. Just make sure to pick out the leaves alone. Throw away the yellow leaves and sticks. (If you find it difficult to pluck leaves then just put the whole bunch along with stem in a plastic bag and leave it in your refrigerator overnight, the next morning or by noon you would find that the leaves have fallen off from the stalk, collect the leaves and use. But there will be tiny stalks also which might be a little hard to pick)
Now place a pan on flame and pour ghee or oil into it. After it heats up add mustard seeds and wait until it splutters well. Then add the skinned black gram, cumin seeds, dry red chillies (tear into two and use) and wait until the skinned black gram turn slightly golden brown. Now add the chopped shallots, crushed garlic (optional) and saute until it turns translucent.
Now add the washed drumstick leaves and stir well.
Add salt and mix.
Sprinkle some water (about 1/4 cup) and saute.
Stir frequently and sprinkle some water whenever needed. Cook on low flame.
The leaves will shrink as it gets cooked.
After some minutes the leaves will have got cooked well, turned darker in color and has shrunk a lot.
Now garnish with some grated coconut and remove from flame. Stir well.
Serve hot along with rice.
TIP: Garlic and cumin seeds are optional but they impart a nice flavor to the dish. Apart from flavor, they aid in digestion and reduce flatulence that greens may cause.