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

Ullithandu Upperi ~ Onion Stem/Onion Greens Stir Fry

Last day when i went to market, i saw these Ullithandu or Onion Stem / Onion greens and i just grabbed a big bunch of those.Those onion flowers on top looks so lovely...In the market they sell it calling it as spring onions ,which actually are not. There are the stem of regular onions.The stem is fleshy, fibrous and more crunchier than the spring onions.As we all use spring onions mainly in Chinese cooking and this we don't. Before i never use to cook Chinese food. Back in Kerala, we used to get these a lot and when my kids were schooling , i used to make this stir fry and pack for their lunch.It is a good combo with maida dosa,rice dosa, chappathi or just have a bowl of it like that hot hot.I have never seen anyone cook this.So this time when i got them fresh in my hands...i cooked it again...

This stir fry has a very different taste and i serve it with maida dosa, chappathi, dosa, rice dosa, or even puttu....

Ingredients

1. Ullithandu/ Onion Stem / Onion Greens - A big healthy bunch
2. Turmeric powder - 1/2 Tsp
3. Red Chilly powder - 1 Tbsp
4. Grated coconut - 1/2 cup
5. Salt - as needed
6. Coconut Oil / Oil - 1 to 2 Tbsp
7. Mustard seeds - 1/2 tsp
8. Dry Red Chilly - 2
9. Curry Leaves- 1 Sprig

Preparation

1. Wash ullithandu/ onion greens in fresh water. Chop off the flower on top and a bit of stem at the other end.Chop the green not more than 1/2 cm long. You will get 2 large cups of it.
2. Transfer it to a bowl and add turmeric, red chilly, grated coconut and salt to it. Give a gentle mix with a spoon.
3. Heat oil in a pan, splutter mustard seeds, add dry red chilly and curry leaves.
4. Now add the ullithandu/ onion greens mix to it and sprinkle a little of water(around 3 Tbsp).Give a good mix and cover with a lid.Cook on low flame for about 10 minutes.
5. Open the lid in every 3-4 minutes and give it a stir.Cook till the stems are cooked soft.Sprinkle water if it is too dry.It may take around 15 - 20 minutes to cook.
6. Very delicious stir fry  ready to be served with any roti's, dosa's.

Notes

• This is a very mild stir fry. If you want you can make it more spicy by adding either green chilly or red chilly powder.
• This will take a little more time to cook as the stem are towards the fibrous side. 
• They will absorb quite amount of water. So do sprinkle water in between and give a stir. Keep checking not to get over cooked(should not mushy). 

 

 

Sending this to 1st anniversary celebration with giveaways ! of cook click n devour