Drumstick Leaves Stir Fry/MurungakeeraiPoriyal

A very easy recipe using no oil at all, preserving the taste and nutrient content of the drumstick leaves almost in its fullest. This is an age old recipe taught by elders in the family, down the generations and tastes the best with hot rice and dal/sambar.

Make sure to clean the leaves well, leaf by leaf to make sure no worms or pests. A few tender stems along with leaves are no harm, in fact, they add taste and also make it richer, nutrients wise.

Read More – Easy Drumstick Leaves Soup

No Oil No Oil Drumstick Leaves Stir Fry/Murungakeerai Poriyal

Ingredients –

Moringa (drumstick) leaves – 1 cups

Garlic – 6-7 cloves, crushed

Red chilli – 3-4 (add or reduce the number as per your taste)

Shallots – 10-12, roughly chopped

Salt- as per taste

Grated coconut – 2-3 teaspoons

Method –

1. In a kadai/vessel, add a cup of water.
2. When about to boil, add shallots, garlic, chillies and salt.
3. Leave for a couple of minutes and then add the drumstick leaves. Check for salt.
4. Keep the vessel on medium flame. Let them cook for another, not more than 5 minutes. Stir occasionally.
5. While there is little water left to it, add the grated coconut.
6. Mix them and let it be for a minute. Turn off the flame.
7. The Drumstick Leaves Stir Fry/Murungakeerai Poriyal is ready.

Read More – Curry Leaves For Iron Supplement During Pregnancy

Note –

1. You can either wait up till all the water gets sucked up in the greens and make it a dry side dish for your meals. Or turn off with some water left in it. Accordingly, add water in the beginning.
2. The excess water tastes very good and can be consumed as a soup or mixed with hot rice and ghee like rasam, for children 
3. Avoid cooking in a non-stick vessel.
4. Use crystal/rock salt for better taste.

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Ashraf Hameeda T