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.
Onion sliced/ Shallots - 1 (if using shallots use 5- 6)
Salt - as needed
Tempering
Dry red chilly - 2
Mustard seeds - 1 Tsp
Curry Leaves - 1 Sprig (optional)
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.
I know the monsoon has started, and time has come to crave for Street Foods. Even though i love street food, served hot and spicy... but a BIG NO NO when it comes to oily foods... Once in a while i do enjoy having oily stuff... There will be a list of items mainly non veg dishes when it comes to Malabar, like Kallumakkai porichathu, parippu vada, pazham pori , ullivada.. and goes on.. Today i am sharing one of the famous street food that we get at Calicut beach...spicy Peas Mutta Fry. A very simple recipe with a very few ingredients. Cooked green peas with scrambled eggs sprinkled with pepper powder...and served hot.
Green Peas / Pachapattani / Mattar - 1 cup (soaked for 6-8 hours)
Eggs - 4
Pepper powder - 2 Tsp
Onion finely chopped - 2 + 1
Green chilly chopped (round and not fine pieces) - 3
Ginger finely cut lengthwise - 1" piece
Carrot roughly chopped - 2 medium
Tomato finely chopped - 1
Butter / Coconut Oil/Oil - 1 to 2 Tbsp
Salt - as needed
Preparation
Pressure cook green peas for just one whistle.(Do not cook it mushy). After 1 whistle release the pressure and , open and cook.
Heat oil in a kadai, add 2 onion s chopped, green chilly and ginger. Saute till onions are soft and pink. (a bit of crunchiness should be there for onions).
Now add carrot chopped and tomato. Cook it covered.
Add the cooked green peas with the water. Mix well.Add salt.
Beat 3 eggs. Lower the flame and add the eggs. Mix properly and scramble the eggs.
Now you will see the water is fully absorbed. Mix well on high flame for a minute and remove from flame.
Now add pepper powder and mix well.
Serve hot with chopped onion and lime wedges. Enjoy!!!!
I think the dish, Pappada Thoran is not a usual vegetarian side dish everybody would prepare. This makes me nostalgic and reminds me of my vallyamma(mother's mother), though she was not a great cook , but whatever few dishes she makes was phenomenal...I miss her badly..and this is her recipe which i am sharing here today. This dish has a unique taste of its own.Mostly we eat pappad as pappad itself, but this dish has a blend of spices and coconut with deep fried pappadam's in it.It is after a long time i am making this.. Just made a little as i was not sure whether my kids would like, but the dish just vanished, before each one could ask for a second time. So over to the recipe...
Hi Friends, i am happy as one more event is on at my space back2back.So here comes the Foodabulous Fest for June 2014, and event by Preeti of Simply Tadka. I would like to thank Preeti for giving me this wonderful opportunity to host the event. I am inviting each one of my fellow bloggers to participate actively and make this a huge success.
"Foodabulous Fest" is origin from (food +fabulous + festivals) where we can prepare fabulous food which prepared for specific festivals and special days to celebrate. It’s a monthly series which celebrate every month with monthly festivals and special day.
In June ,there are no special festivals going on, but A special day is on , which every child who love his/her parent would love to celebrate, "Father's Day". We know how special both our parents are in each ones lives, the tremendous and heartfelt love and affection they have for their children.We have celebrated mother's day last month.Father's Day is the third Sunday of June in many countries. It is a celebration honoring fathers and celebrating fatherhood, paternal bonds, and the influence of fathers in society. Many countries celebrate it on the third Sunday of June, but it is also celebrated widely on other days.This time in India, we are celebrating Father's Day on the 15th of this month. So i want each of my fellow bloggers cook their father's special dish, be it a sweet/drink/main dish/ or any course they love eating or would love to taste.
Rules for the event:
The event runs through the month of June (1st June -30th June)
Only vegetarian recipes are allowed.
Use linky tools to enter your recipes at the end of post or mail me on (preethasoumyantk@gmail.com)
You have to follow Simply TADKA via GFC and Facebook.
No archives please, only fresh entries can add during the month of June.
Usage of logo is compulsory; it's recommended that you use it as it helps spread the word.
In case you have a problem using linky tool you can send the details to (preethasoumyantk@gmail.com) in the following format using subject line of Foodabulous Fest- Celebrate “June2014 Series”.
You’re Name Email- id Blog Name Blog URL Recipe Name Recipe URL Picture(300px).
For the Non-Blogger: You can share your recipe with details and pictures to my email-id preethasoumyantk@gmail.com ,in the following format using subject line of Foodabulous Fest- Celebrate “June 2014 Series”.
Looking forward for the lots of fabulous recipes for the month of June’s Celebrations, Join me in my blog through GFC and Facebook
In a mixer grind roasted gram daal, coconut, green chilly, yoghurt and salt to a nice smooth paste without any grains of daal. Transfer it to a serving bowl.
Heat oil in a kadai and crakle mustrd, add dry red chilly and curry leaves.
Pour this onto the chutney. Mix and serve with dosa / idly or upma.
Notes
If the chutney is a bit thick you can little water.
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