Murungai Keerai Poriyal or Drumstick leaves Poriyal


Drumstick holds a special place in Tamil cuisine. It is versatile, all parts of a drumstick plant has some recipe in Tamilnadu. Drumstick sambar, drumstick keerai, murungai poo (the flower) kootu and drumstick soup made with drumstick shrubs – used as a medicine for joint pain.

Drumstick greens or Murungai keerai is difficult to clean. But, if you wrap the fresh leaves in a newspaper and refrigerate it, the next day, the leaves alone would come out on its own. So, it is a good idea to use it the next day, if patience is not your cup of tea!

Prep Time 10 mins
Cook time 15 mins

Key Ingredients
Drumstick leaves (cleaned, washed and chopped)  2 cups
Finely chopped onions 1 no.
Cooked toor dal 2-3 tbsp
Grated coconut 3 tbsp

For tempering
Oil 1 tbsp
Mustard seeds 1 tsp
Hing 1/2 tsp
Turmeric powder 1/2 tsp
Red chilies 2 nos.
Powdered Jaggery 2 tsp (Optional)
Curry leaves a few

1. In a skillet, heat oil and add mustard seeds. As soon as it crackles, add hing, red chilies and curry leaves.
2. Now add the chopped onions and saute it for 3 mins.
3. Add the drumstick leaves, Jaggery (Optional) and water.
4. Close it with a lid and cook for 5-7 mins. Stir occasionally.
5. Now add the cooked toor dal and mix well. Then, add the grated coconut.

Serve hot with steamed rice and ghee.

1. You can add moong dal instead of toor dal. But, add uncooked moong dal while adding the drumstick leaves. Overcooked moong dal will make the dish mushy.
2. You can use sambar onion which tastes better.
3. If you don’t have time to chop the leaves, you can wash it and pressure cook it for one whistle.

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