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murungai keerai poriyal
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Murungai keerai poriyal recipe

Murungai keerai / drumstick leaves poriyal makes its appearance very rarely in my kitchen. That’s coz I rarely buy drumstick leaves.
Prep Time20 mins
Cook Time20 mins
Course: Side Dish
Cuisine: Indian, South Indian
Servings: 3 people


  • 2 cups Drumstick leaves
  • 1 Onion optional
  • ¼ teaspoon Sugar
  • ¼ cup Coconut grated
  • Salt as needed

To temper

  • 2 teaspoon Oil
  • ½ teaspoon Mustard
  • 2 teaspoon Urad dal
  • 2 Red chilli dry


  • Carefully separate the leaves from stalks. Its always better to leave a tiny bit of stalk in the leaves, but take care no long sticks as well.
  • Wash and drain, keep aside. Heat oil in kadai, temper with the items given under “to temper” table. Add finely chopped onion and fry till transparent.
  • Add the drained leaves, salt and sugar.
  • Keep stiring to mix the salt for a minute, it will leave water, which helps in cooking the greens.
  • Cook in low flame for 5 minutes. The volume will reduce as it is cooking.
  • You can cook covered, but my grandma says do not cook any green covered with lid, it should be cooked open. I don't know the reason, but believe there is some good reason for it.
  • So as it cooks, the water that oozed out from the greens will evaporate apparently help the greens get cooked.
  • Once done, cook in high flame to evaporate excess water. Add grated coconut at last and give a fry for a minute.


  • You can skip onion and add finely chopped garlic.
  • We usually do not add curry leaves in greens stir fry or any dish with greens.
  •  Adding sugar helps retaining the green colour.
  • If too much of stalks left in the green, its not good for your tummy.
  • The poriyal by itself has a very very mild bitterness sometimes, depending upon the variety.