MURUNGAI KEERAI PORIYAL ( DRUMSTICK LEAVES STIR FRY )

 Hi friends,

hope you all tried my wholewheat chocolate health drink mix...

Now I am back with a new recipe, i usually make this drumstick leaf( murungai keerai ) poriyal the simple way..do the tampering, sauté and garnish with shredded coconut. but recently i tried a fusion version and it was  a great hit with my kids( who hate murungai keerai the most). 

Drumstick leaves( muringai keerai ) has anti-septic and and antiinfective properties, boost the immune system, improves digestion, rich in minerals...and so goes the list..

I make murungai keerai kootu most of the  days as the kids find it easy to eat. But now this stir fry is so tasty and different, i am sure after trying you would feel the same way...

Enough of introductions, lets jump to the recipe..

INGREDIENTS:

murungai keerai ( drumstick leaves)           - 3 cups

Onion                                                       - 1 big

salt                                                          - as required

oil                                                            -  3-4 tbsp

cumin                                                      -  1 tsp

mustard                                                   -   1 tsp

TO GRIND :

red chilli                                                    - 3 to 4 nos

garlic                                                        -  4-5 nos

raw rice                                                    -   2-3 tbsp

toor dhall                                                  -  2 tbsp

cumin                                                      -   1 tsp

pepper                                                     - 3/4 tsp

METHOD:

First lets prepare the dry mixture that's to be added to the poriyal.

Dry roast toor dhall, rice and red chilli on a low flame.( I have used 2-3 red chilli as we prefer less spicy food ,you can increase the amount of red chilli to 5-6 based on your spice level).

                                                

dry roast until the toor dhall turns slightly in colour, also the raw rice should turn little brown and slightly puffy, the raw rice may crackle too.

Remember to dry roast on a low to medium flame till the end.

Once the dry roasting is done add cumin and black pepper to the mixture.

you can clearly see the rice has turned puffy and the dhall is roasted well..at this stage only we should add the cumin and pepper.

now roast for another 3-4 mins,until the cumin is roasted well..

Now switch off the flame and add the garlic to the mixture and let it cool.

once the mixture is cool transfer the contents to a mixer jar and grind  it into a coarse mixture, dont grind it into a fine powder. The coarse powder gives a crunchy texture to the poriyal.

Now the dry mixture is ready ,lets begin 

first add oil to the pan, add cumin and mustard to the oil, once they crackle add finely chopped onions to it.

After sautéing the onion for few minutes on a medium flame, add little salt to the onion( no need to add the entire salt for the dish now, once we add the murungai keerai and it reduces on sautéing we can add the remaining salt).

Once the onion changes in colour, add  washed murungai keerai leaves to the pan.

Now sauté the contents on medium flame for 5 mins, the leaves will shrink and reduce in size. after sautéing for few minutes the water will come out from the leaves.

Now at this stage cover the pan and cook in medium flame for 10 -12 minutes.no need to add water as we are covering the pan.

But its better to check after 5-7minutes and if there is no water just sprinkle 2-3 tbsp of water.

Now after 12- 15 mins the leaves are almost cooked and now you can add salt based on the quantity of the leaves present

You can see a nice glossy shine on the leaves, sauté for another 5mins on low flame. by this time the leaves must have been cooked, now add the dry mixture from the mixer jar.

Now sauté the mixture on a low flame for 2- 3 minutes until the dry mixture and the murungai leaves mix thoroughly .

Don't add any water at this stage or cover and cook as water may spoil the crunchiness of the poriyal..

Once the mixture is thoroughly mixed, say it may take 5 minutes.switch of the flame and transfer the contents to another bowl.Dont leave it in the pan and cover with the lid, as it may make the dry mixture soggy..

Now the tasty, crunchy and healthy murungai keerai poriyal is ready.

I am sure everyone will love this poriyal as a side dish for any vegetable kolambu or gravy.. it goes well even with a simple rasam and rice.

Notes:

1. You can skip the garlic if you don't like the taste of garlic.

2. Use only raw rice don't substitute with boiled rice.

3.if you like more spicy poriyal increase the red chilli or pepper.

4.after adding the dry mixture don't cover with a lid or add water as you may lose the crunchiness of the poriyal..

5.No need to add grated cocoanut for this poriyal, but yet if you like after adding the dry mixture you can add cocoanut too..( but i feel coconut doesn't add with the flavour of garlic).

Hope i answered most of the doubts.. do try this healthy and tasty murungai keerai stir fry. And let me know how it turned out..

I will be back with another tasty and healthy recipe soon..

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see you all soon.... tata..bye..😋