Drumstick leaves / Murungai Keerai have been a part of Indian cuisine for a long time. These leaves may be considered as a king of all greens due to its numerous health benefits. During my childhood days, we used to have drumstick tree at our backyard from which we pluck leaves, drumstick and its flowers.My mom prepares poriyal, sambar and many other recipes with it which are packed with fresh flavour. Each and every part of the tree is beneficial.
Drumstick leaves can also be used during the preparation of Adai (SouthIndian Lentil Dosa). These leaves are sauted and added to the Adai batter. It is also added at the final stage in the preparation of Homemade Ghee(Will share soon) which gives an awesome flavor and iron-rich ghee. It goes well as a Side dish for rice with sambar or any tamarind based gravies.
Drumstick Leaves- 2 cups
Toor dhal – 1 tbsp
Shallots – 10 nos
Curry leaves – 1 sprig
Red chilli – 3 nos
Cumin seeds – 1 tsp
Mustard seeds – 1/2 tsp
Uradh dhal – 1/2 tsp
Salt – to taste
Water – 1/2 cups ( approx)
- Rinse the toor dhal and cook it with water and little turmeric powder till soft. Cook dhal should be soft but not mushy and each pulse should be separate, not sticky. Keep this aside.
- Separate the drumstick leaves from the stem and rinse well in water . Keep this aside.
- In a pan, heat oil and let the mustard seeds splitter. Then add uradh dhal and fry till golden.
- Now add a tsp of cumin seeds and the red chillies. Fry till the flavor of cumin seeds arises.
- Then add the curry leaves and shallots. Saute till onion turns transparent.
- Now add the cleaned drumstick leaves and mix well. Within a minute, the leaves shrinks in size.
- Fry till the raw flavor of leaves go away and it’s well cooked.
- Once the leaves are well cooked, add the cooked toor dhal and mix well.
- Now fry for a minute such that the dhal and drumstick leaves mixes well.
- Switch of the flame and serve.
- Grated coconut can be added at the final stage if you wish.