How to make Murungai Keerai Poriyal
Prep Time : 15 mins
Cook Time : 20 mins
Recipe Category: Stir Fry
Recipe Cuisine: South Indian
Mugungai keerai/Drumstick leaves- 1 1/2 cup firmly packed
Onion – 1 big finely chopped
Cabbage – 1/2 cup finely shredded
Coconut – 1/3 cup grated
Chilli powder -1/2 tbsp
Salt as required
For the Seasoning:
Oil – 1 1/2 tbsp
Mustard seeds – 1 tbsp
Urad dal -1/2 tbsp
Asafoetida/hing – a generous pinch
Red chillies – 3 ( broken into small pieces)
Remove away leaves from stem, wash it away and chop it. Though it’s a bit time and its worth effort. Consider that it has nutritional value and spend for some time for it.
Chop onions well and shred cabbage well.
Heat oil into kadai or pan and add mustard seeds. When splutter well, add urad dal, red chillies and hing.
When dal turns golden brown add finely chopped onions, sauté until it turn transparent
Add finely shredded cabbage.
After cabbage is cooked well and add drumstick leaves.
Cook covered at low flame stirring in between until it becomes tender. You can now sprinkle little water in between
Once it’s well cooked, add grated coconut, combine well and remove from heat.
Serve as side dish with rice. Its prefect side dish for Kuzhambu Sadam.