Saturday, June 28, 2008

Drumstick leaves poriyal - Murungai keerai poriyal


Drumstick leaves - Murungai keerai - 1 bunch
Mustard - Kadugu - 1 tea spoon
Black gram dal - Ulutham paruppu - 1 table spoon
Curry leaves - Karuvepilai - small quantity
Red chillies - Kaintha milagai - 3 nos.
Grated/Shredded coconut - Thuriviya thengai - 2 table spoons
Ground nut powder - Verkadalai thul - 1 table spoon
Asafoetida - Perungayam - a pinch
Salt to taste
Oil for frying

  1. Remove leaves, wash and keep them aside. Heat oil in a pan/kadai, splutter mustard seeds, black gram dal, red chillies, curry leaves and little salt and asafoetida.
  2. Add green leaves and mix them well. Now add grated coconut. Mix them well.

Drumstick leaves poriyal is ready to be served. Serve with any of the rice item.

Note: This can be had for lunch and not for dinner as it will take some time for digestion.

Optional: Ingredients can be added/removed. Green gram dal can be cooked and added to this. It will give more taste. Care must be taken that it is not over cooked.

Anybody who believes that the way to a man's heart is through his stomach flunked geography

Robert Byrne

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thangam said...

this murungaikeerai poriyal would be more tastier if you add paasi paruppu - green gram dhal - also. the dhal should not get overcooked. the final recipe would taste like USILI.

Preiyha Rajesh said...

Thanks Swarna. Actually I have tried many usili types which I will be posting very soon.