Muringayila Thoran | Drumstick Leaves Stir Fry

Muringayila / Drumstick leaves are the leaves of the evergreen Drumstick Tree. These leaves are known for its unique nutritional qualities and is used as nutritional supplements such as protein, minerals, and vitamins.This wonder leaves are an excellent source of protein that can be rarely found in any other herbs and green leafy vegetables. Highly rich in vitamins like A, c and B6, rich in Thiamine. Minerals like calcium, iron which are very important for all age groups.

My husband is a die hard fan of these leaves  and he even helps me in separating the leaves from the stem. When my kids see this , they say Mummy , are you making pappa work in you territory???. Because he loves to have it, he helps me ... ahhaha . He gets it whenever he sees them in the market.It is a very time consuming process, though it tastes really awesome...We all love it at home. Hope you like it too.

Check out the recipe for Muringayila Parippu Curry 

 

Ingredients

1. Muringayila Leaves / Drumstick Leaves -  5 cups (removed from stem)
2. Grated coconut - 1/4 cup
3. Turmeric powder - 1/4 Tsp
4. Red chilly powder - 1 Tsp
5. Onion sliced/ Shallots - 1 (if using shallots use 5- 6)
6. Salt - as needed

Tempering

1. Dry red chilly - 2
2. Mustard seeds - 1 Tsp
3. Curry Leaves - 1 Sprig (optional)
4. Coconut Oil /Oil - 1 Tbsp

Preparation

• Soak the leaves in water for 10 to 15 minutes and wash under running water to remove the dirt if any. 
• Drain all the excess water and spread it on a paper. Leave it for half an hour so that all the water id dried off. (I usually dry all the leafy veggies like this, spread on a paper and dry under fan if in a hurry, so that no lumps are formed in the stir fry).
• In a bowl mix gently with your hand muringayila/drumstick leaves , grated coconut, turmeric powder , red chilly powder, onion and salt. Keep  for 10 minutes.
• Heat coconut oil /oil a kadai or pan and splutter mustard seeds. Add dry red chilly and curry leaves. Saute for a few seconds.
• Now add the muringayila mixture to it. Stir and mix well. Sprinkle little water. Close the lid and cook on a low flame for a couple of minutes. 
• After 5  minutes open the lid , you can see the leaves have reduced in quantity, so it is cooked.
• Now cook for a couple of minutes opened , so that the moisture gets evaporated and the leaves are not soggy, stir it between.
• Swtich off the flame. Serve with hot Kaalan,Pappada thoran and Fish Fry 

Linking this to Foodalulous Fest @ A Bowl Of Curry event by Simply Tadka, also to WTML June 2014 hosted By The Big Sweet Tooth event by Gayathri