Drumstick leaves can be called the “Queen of all Greens” as it has the richest source of beta carotene among all green leafy vegetables. It is also rich in iron, calcium and vitamin C. Include drumstick leaves in your diet once in a week and protect yourself from certain degenerative diseases. Since I have a drumstick tree in my backyard, I prepare this murungai keerai poriyal once in a week. My children do not like it and never used to have it, in spite of telling them its innumerable health benefits. But now things have changed, in fact they ask for more servings. The trick is, I cooked it with a little shredded cabbage. Believe me, it tastes awesome. Do try it and you will not regret it.Today we will learn how to make delicious murungai keerai poriyal following this easy recipe.
Remove the leaves from the stem, wash it and chop it. Though it is a bit time consuming job, it is worth the effort. Consider its nutritional value and spend some time for it.
Chop onions finely and shred cabbage finely.
Heat oil in a pan/kadai and add mustard seeds. When it splutters, add urad dal, hing and red chillies.
When dal turns golden brown, add finely chopped onions, saute until they turn transparent.
Then add the finely shredded cabbage and chilli powder.
After cabbage is slightly cooked, add the drumstick leaves.
Cook covered on low flame stirring in between till it becomes tender. Add salt needed. You can sprinkle little water in between.
Once it is cooked, add grated coconut, mix well and remove from heat.
Serve as an accompaniment with rice. I personally prefer it with Kuzhambu Sadam.
You will love my iron and protein rich Murungai keerai adai recipe also.
Meet you all again with more interesting recipes, till then it is bye from Padhu of Padhuskitchen