DRUMSTICK LEAVES STIRFRY

Written by on in Vegetarian
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Drumstick leaves stir-fry, also known as Murungai Keerai Poriyal in South India, is a simple yet highly nutritious dish made using the tender leaves of the drumstick tree (Moringa oleifera). Celebrated for their exceptional health benefits, drumstick leaves are a powerhouse of vitamins, minerals, and antioxidants. This stir-fry is a traditional recipe found in many Indian households, particularly in Tamil, Telugu, and Kerala cuisines, where it’s often served alongside rice and sambar or rasam. Lightly spiced and sautéed with ingredients like mustard seeds, cumin seeds, onions, and grated coconut, this dish not only enhances daily nutrition but also brings a unique earthy flavor to the plate. It’s a perfect example of how humble ingredients can be transformed into a wholesome and delicious meal.
DRUMSTICK LEAVES STIRFRY
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DRUMSTICK LEAVES STIRFRY

Servings

2 TO 3

servings
Prep time

20

minutes
Cooking time

20

minutes

Drumstick leaves stir-fry, also known as Murungai Keerai Poriyal in South India, is a simple yet highly nutritious dish made using the tender leaves of the drumstick tree (Moringa oleifera). Celebrated for their exceptional health benefits, drumstick leaves are a powerhouse of vitamins, minerals, and antioxidants. This stir-fry is a traditional recipe found in many Indian households, particularly in Tamil, Telugu, and Kerala cuisines, where it's often served alongside rice and sambar or rasam. Lightly spiced and sautéed with ingredients like mustard seeds, garlic, onions, and grated coconut, this dish not only enhances daily nutrition but also brings a unique earthy flavor to the plate. It's a perfect example of how humble ingredients can be transformed into a wholesome and delicious meal.

Ingredients

  • 2 cups of cleaned drumstick leaves (stems removed)

  • 1 cup of chopped shallots

  • 1/2 cup of freshly grated coconut

  • 1 green chili

  • 1/2 teaspoon of cumin powder

  • 1/4 teaspoon of turmeric powder

  • 1 or 2 tablespoon of cooking oil

  • 2 to 3 tablespoons of water

  • The required amount of salt

  • 1/2 teaspoon of mustard seeds

Directions

  • Over a medium temperature heat oil in a thick - bottomed pan

  • Add the mustard seeds and let them pop

  • When they stop popping add the shallot pieces

  • Sauté until soft

  • Add the drumstick leaves, stir and fry until they are soft ( approximately 7 to 8 minutes)

  • Add 2 to 3 tablespoons of water in between and cook

  • Coarsely grind the coconut, cumin seeds, green chili and the turmeric powder

  • Add into the drumstick leaves mixture

  • Give it a good stir

  • Add the required amount of salt and mix

  • Cook for another 2 to 3 minutes on a low flame stirring in between

  • Switch off the stove and serve

NOTES

  • While cooking the drumstick leaves add water little by little
  • Make sure the leaves are cleaned well before cooking
  • Remove the stem from the leaves
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