Murunga Keerai Poriyal / Porial / Thoran / Drumstick leaves Poriayl / Muringa / Murungakka Ellai / Illai / Keerai / Greens / Keerai Poriyal
|6 nos||Drumstick leaves (stalks)|
|2 tbsp||Toor dal|
|¼ tsp||Mustard seeds|
|¼ tsp||Split black gram|
|3 nos||Dry red chilli|
|4 nos||Curry leaves|
|¼ tsp||Asafoetida powder|
|2 nos||Garlic cloves (optional)|
|2 tbsp||Fresh grated coconut|
Here’s the petty bunch which I bought. Usually with this Keerai/ greens, they usually separate those tiny stalks from the leaves. Discard all the stalks, just use only the leaves, little consuming but that’s how it goes.
While doing that strenuous job, soak the toor dal in some water. I prefer atleast 1/2 hour soaking. When done boil the dal in little water until its soft but firm like shown in the picture. Its should take about 10 minutes over medium flame. Wash the drumstick leaves and chop them finely.
In a kadai, add oil and temper with mustard, cumin, split black gram, dry red chili and asafoetida powder. Add chopped onion and garlic, fry for some time and then add the chopped leaves. Saute until the leaves shred the water and wilt.
When the leaves are tender, add the cooked toor dal and mix.
Now add salt and shredded coconut to garnish and switch off. Fresh grated coconut will suit best for this recipe, as this keerai is little bitter. But unfortunately i ran out of it and used store bought dessicated shredded coconut. It still tasted good.
Serve hot with rice, rasam and potato curry.
Yield: 3 adult servings.