How To Make Drumstick Leaves Sabji
Murungai Keerai (Drumstick Leaves) Poriyal
Salubrious & Tasty Poriyal
Murungai Keerai (Drumstick Leaves) Poriyal is a delicious side dish and goes well with any sambar or kuzhambu varieties as side dish.
Murungai Keerai (Drumstick Leaves) are an splendid source of poly peptide that can be rarely institute in whatever other herbs and green leafy vegetables. Furthermore, the drumstick leaves are rich in Vitamin A, B-Complex and many more minerals. Considering the health benefits of murungai keerai over the other greens, we should include murungai keerai in our routine nutrition. Murungai Keerai (Drumstick Leaves) Poriyal is a delicious side dish and goes well with whatsoever sambar or kuzhambu varieties every bit side dish.
Recipe card to make Murungai Keerai Poriyal
Murungai Keerai Poriyal / Drumstick Leaves Stir Fry
Servings: 4 people
Calories: 27 kcal
Murungai Keerai (Drumstick Leaves) Poriyal is a delicious side dish and goes well with whatever sambar or kuzhambu varieties as side dish.
Print Recipe
Ingredients
- 250 grams Drumstick Leaves (Murangai Keerai)
- 1/4 cup Moong Dal 1 cup = 250 ml
- i/4 tsp Turmeric Powder
- ane tbsp Grated Coconut
- 1/ii tsp Cumin Seeds
- ane tsp Common salt Adapt to your taste
For Seasoning
- 1 tbsp Cooking Oil
- ane/two tsp Mustard Seeds
- 1/2 tsp Split Urad Dal
- 1 Red Chili
Instructions
-
Remove the drumstick leaves from its stem and chop information technology roughly.
-
Take moong dal in a pan and a cup of water and turmeric and keep in flame and permit information technology to boil till it is cooked but not mashed. If you accept a cooked moong dal and press it with your fingers, information technology should hands interruption. That is the right phase to remove the cooked moong dal from flame
-
Heat oil in a pan and add mustard seeds. When the mustard seeds starts to sputter, add split urid dal and cleaved cherry-red chilli and fry them till the dal turns golden brownish colour. Then add together chopped drumstick leaves forth with turmeric and salt and mix well
-
Add 1/2 cup of h2o and allow the murungai leaves to cook completely. The leaves will cook quickly. Dissimilar other greens, drumstick leaves does non become mushy after cooking. Add cooked dal and mix well. Accommodate the salt if needed and proceed in low flame for v more than minutes
-
Meanwhile accept grated coconut and cumin seeds in a mixer and grind it to a pulverisation. Exercise not add whatever h2o while grinding
-
Add the basis coconut-cumin powder to the cooked keerai with dal and mix well. Proceed the keerai in flame for 2 more minutes and then remove from flame
-
The yummy and succulent Murungai Keerai (Drumstick Leaves) Poriyal is ready to serve. We tin can serve this equally a sidedish for any sambar or kuzhambu varieties. We can fifty-fifty serve this yummy poriyal with steaming hot rice with a spoon of ghee
Nutritional Info
Nutrition Facts
Murungai Keerai Poriyal / Drumstick Leaves Stir Fry
Corporeality Per Serving (i cup)
Calories 27
% Daily Value*
Sodium 1mg 0%
Potassium 1mg 0%
Carbohydrates 4g 1%
Protein 2g 4%
Vitamin C 99mg 120%
Calcium 300mg 30%
Fe i.3mg 7%
* Percent Daily Values are based on a 2000 calorie nutrition.
Subscribe to our YouTube Channel Subscribe! to get Latest Subbuskitchen Video Recipes
Skillful Practise All the Images and videos are Copyright Protected. Then please exercise not copy the content or images. If you want to utilize, please ask for it
Method with step by pace pictures:
- Remove the drumstick leaves from its stalk and chop it roughly. Take moong dal in a pan and a cup of water and turmeric and keep in flame and allow it to boil till it is cooked simply not mashed. If you take a cooked moong dal and press it with your fingers, information technology should easily intermission. That is the right stage to remove the cooked moong dal from flame
- Heat oil in a pan and add mustard seeds. When the mustard seeds starts to sputter, add together dissever urid dal and broken carmine chilli and fry them till the dal turns golden brown color. Then add together chopped drumstick leaves along with turmeric and salt and mix well
- Add 1/ii cup of water and allow the murungai leaves to melt completely. The leaves will cook quickly. Unlike other greens, drumstick leaves does not become mushy afterward cooking. Add cooked dal and mix well. Accommodate the salt if needed and keep in depression flame for v more than minutes
- Meanwhile take grated coconut and cumin seeds in a mixer and grind it to a powder. Do not add any water while grinding
- Add together the ground kokosnoot-cumin pulverization to the cooked keerai with dal and mix well. Keep the keerai in flame for 2 more minutes and and so remove from flame
- The yummy and delicious Murungai Keerai (Drumstick Leaves) Poriyal is prepare to serve. Nosotros can serve this as a sidedish for whatsoever sambar or kuzhambu varieties. We can even serve this yummy poriyal with steaming hot rice with a spoon of ghee
(Visited 46,697 times, 2 visits today)
Source: https://www.subbuskitchen.com/murungai-keerai-drumstick-leaves-poriyal/
0 Response to "How To Make Drumstick Leaves Sabji"
Post a Comment