Drumstick Leaves Poriyal

Drumstick leaves Poriyal (முருங்கைகீரை பொரியல்) :
Moringa oleifera( Drumstick Tree) is the most widely cultivated species of the genus Moringa. It is a fast-growing, drought-resistant tree, native to the southern foothills of the Himalayas in northwestern India, and widely cultivated in tropical and subtropical areas where its young seed pods and leaves are used as vegetables. It can also be used for water purification and hand washing, and is sometimes used in herbal medicine.

The leaves are the most nutritious part of the plant, being a significant source of B vitamins, vitamin C, provitamin A as beta-carotene, vitamin K, manganese, and protein, among other essential nutrients.

                       

                            Drumstick Leaves Poriyal recipe

Recipe Cuisine:Indian  |  Recipe Category: Lunch
Prep Time:10 mins    |  Cook time: 10mins     |  Serves: 2

Ingredients

Drumstick leaves - 1 cup

Onion Shallots - 3 to 4 (or) chopped onion - 1/2 cup

Garlic - 2 cloves

Salt - needed

Turmeric Powder - 1 pinch

Moong dhall/ Thoor dhall  - 1/4 cup

Sugar - 2 pinches

Desicated coconut (optional) - 2 tbsp
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                                          To Temper:

Oil - 1 laddle

Urad dhall- 1/4 tbsp

Mustard seeds- 1/4 tbsp

Red chilly - 1no

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Method:

• First remove the leaves from the stalks. Carefully remove it and there should not be any tiny stalk also. Because it may cause stomach disorders. Wash it well and set aside. Boil the dhall with 1pinch asafoetida and half of the salt and keep aside. You can also add soaked dhall, in that case soak it for 2 hours maximum. The white ingredient in my cup is readymade  grated cocnut so I have soaked that in little water to soften it.

• Take a pan add oil and when it turns hot, add the ingredients in the temper table. Add the onions chopped finely and saute well. Add the turmeric powder and salt too.
• 
• Now add the leaves to the pan, add sugar. The leaves will retain its green colour with the help of sugar. The leaves wil shrink totally in few minutes.
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• Saute it well, sprinkle water lightly for it to get cooked. Always Cook greens without the lid.
• Now add the dhall and mix well. When its cooked well add desicated coconut and saute it for 5mins and switch of the flame. Adding coconut is optional. I have used soaked dhall.
  
• Serve it with Rice and Gravy.