Friday, 30 January 2015

Murungai Keerai Poriyal / Drumstick leaves stir fry

An easy stir fry with drumstick leaves. Drumstick leaves are rich in vitamin B , Vitamin C, Beta - Carotene and Vitamin K. This stir fry is served as a side and it has a unique tart taste and tastes delicious with rice and rasam.



  • 2 Cups tightly packed drumstick leaves
  • 1 Tablespoon sesame seed oil or vegetable oil ( I always use sesame seed oil for any spinach stir fry)
  • 1/2 Teaspoon cumin seeds
  • 4 Garlic cloves chopped finely
  • 4 Dry red chillies ( as per your taste)
  • 1 Cup shallots/ sambar onions chopped finely
  • 1/4 teaspoon turmeric powder
  • 1/4 Teaspoon hing / asafoetida
  • 1/4 Cup dry roasted peanuts
  • 1 Tablespoon freshly grated coconut


1. Clean and wash drumstick leaves several times in regular tap water. Set aside
2. In a pan dry roast peanuts until they are light golden. Set aside
3. In the same pan, add oil. When the oil is hot, add cumin seeds and let them splutter
4. Then add broken dry red chillies, chopped garlic and fry until they are light golden
5. Add shallots, sprinkle 1/2 teaspoon salt and fry until shallots are soft
6. Add turmeric powder and hing and give it a stir
7. Now add drumstick leaves and fry for 2 minutes
8. Add 1/3 cup of water, season with salt ( use very less salt ) and let it cook for 10 minutes or until the leaves are cooked through and the water evaporates completely
9. Mean while, add the roasted peanuts in a food processor and grind it to coarse powder. Just break them into small pieces. Do not grind it to fine powder. Alternatively you can add the peanuts in a ziplock bag and crush them using a rolling pin
10. Add the crushed peanuts to the stir fry and give it a stir
11. Add grated coconut and give it a stir
12. Switch off the flame. Drumstick leaves stir fry is ready to be served


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