How to prepare Murungai Keerai Poriyal

How to make Murungai Keerai Poriyal

Prep Time : 15 mins

Cook Time : 20 mins

Serves: 3

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.

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