Murungai keerai poriyal recipe
South Indian style moringa leaves poriyal recipe
Servings: 3
Ingredients
- 3 cups Drumstick leaves loosely packed
- 10 Small onion
- 1 Red chili
- 2 tbsp Yellow moong dal
- Salt to taste
- ¼ tsp Sugar
- 2 tsp Oil
- 2 tbsp Coconut
- 1 tsp Mustard seeds
- 1 tsp Urad dal
Instructions
- Wash the murungai keerai and remove the leaves one by one, discarding any sticks or yellow leaves. Neither is good for the tummy.
- Slice the small onion into round slices. You can use big onions too. But small onions give the poriyal an awesome taste. Soak the moong dal in water for 15 minutes.
- Heat a pan and add oil. Add the mustard seeds, urad dal, and red chili. Add in the onions and cook till they turn pink.
- Add the drumstick leaves, along with salt and sugar. Adding sugar retains color and also balances the bitterness of the drumstick leaves.
- Cook for 2 minutes and add the soaked moong dal. Drain the water and add.
- Mix well and cook for 3-5 minutes. Sprinkle a little water.
- Add the coconut and mix well. Switch off the flame.
- Transfer it to a serving bowl.
- Murungai keerai poriyal is ready to serve. This can be had with hot rice, and also rasam and sambar are a good combo for this poriyal.
Notes
1. Small onions|shallots enhance the taste of the poriyal.
2. Adding moong dal is optional, but it gives volume and taste to the poriyal.
3. The addition of sugar retains the color and balances the bitterness of the keerai.
4. Murunga keerai poriyal | Moringa leaves poriyal pairs well with sambar, rasam rice.