Murungai Keerai Poriyal – South Indian Style

Step 1: Sauté Aromatics

Heat 1 teaspoon of oil in a pan. Once hot, add 1/2 teaspoon of cumin seeds and 1/4 cup of chopped shallots. Sauté until the shallots turn translucent and the cumin seeds are fragrant.

Step 2: Add Drumstick Leaves

Add 200 grams of drumstick leaves to the pan with the sautéed shallots. Sauté the leaves for about 1-2 minutes until they start to wilt.

Step 3: Cook Leaves with Water

Sprinkle 2 tablespoons of water over the leaves to help them cook. Continue to sauté until the leaves are tender and most of the water has evaporated, about 2-3 minutes.

Step 4: Prepare Masala Paste

In a mixer grinder, combine 1 garlic pod, 1/2 cup shredded coconut, 1 teaspoon chili powder, 1/4 teaspoon turmeric powder, and 1/2 teaspoon cumin seeds. Grind into a coarse paste without adding water.

Step 5: Combine with Masala

Add salt to taste to the cooked drumstick leaves. Then, add the prepared coarse masala paste to the pan. Mix everything well, ensuring the masala is evenly distributed among the leaves.

Step 6: Final Cook

Cover the pan with a lid and cook for about 2 minutes to allow the flavors to meld and the raw smell of the masala to dissipate. After 2 minutes, remove the lid and mix well. The Murungai Keerai Poriyal is now ready to serve.

• Use fresh drumstick leaves for the best flavor and nutritional benefits.

• Do not overcook the leaves to retain their vibrant green color and nutrients.

• Adjust the amount of chili powder according to your spice preference.

• Add a pinch of asafoetida (hing) during tempering for an enhanced flavor.

• Include a few curry leaves when sautéing the shallots for an aromatic touch.

• For a more substantial poriyal, you can add a small amount of cooked moong dal (split yellow lentils) along with the leaves.