Drumstick leaves porial or Murangaikeerai porial

Drumstick leaves porial or Murangaikeerai porial

Drum stick leaves or Morenga oleifera is best known as excellent source of Nutrition and Natural energy booster. 

It helps lower blood pressure and it is a sleep aid. Its detoxifying effect may come from Moringa’s ability to purify water. Murangai keerai (in Tamil) or Moringa acts as a coagulant attaching itself to harmful material and bacteria. It is believed that this process is taking place in the body as well.

Eating drumstick leaves even good to increase woman’s milk production and also It is prescribed for anemia.

Murangai keerai has better protein than soy,food  scientists once believed that only soy has protein comparable to meet ,dairy and eggs.Now they have added moringa to that very short list. Some even consider Moringa protein better than soy protein as it is non-allergic.

Now let us learn how to prepare Murangaikeerai porial in few steps with self explanatory pictures:

Step 1: Clean and wash the leaves and set aside. Cut one medium size onion, pressure cook 2 table spoons of toor dal and mash it and keep it aside. Grate 4 spoons of coconut and set aside. 

Step 2: heat oil in a kadai, add mustard seeds, after it sputter and cumin seeds sauté for 5 seconds and add murungaikeerai or drumstick leaves and sauté well in medium flame.

Step 3: cover and cook in medium flame until the leaves gets cooked.

Step 4: add sambar powder, pinch of turmeric powder, salt and sauté well, cover and cook for another 5 minutes.

Step 5: Add pressure cooked toor dal and sauté for 5 minutes.

Step 6: add grated coconut and mix .cook for one minute and remove from heat. Murangaikeerai porial is ready.

Serve hot with rice.

Moor Kulambu or Butter milk Kulambu

Moor kulambu or butter milk kulambu

Moor kulambu is south Indian recipe that can be eaten with steamed rice. It is very simple and also takes less time to prepare, yet an yummy dish to eat with rice.

Today I am posting my MIL’s version of preparing moor kulambu or butter milk kulambu. Soon I will also post my mother’s version of preparing moor kulambu.

We can add ladies finger, chow chow ,  vellai poosanika (white pumpkin)to our moor kulambu .Now am posting plain and easy way to prepare tasty moor kulambu.

Moor Kulambu or Butter milk kulambu

Preparation time: 10 minutes/cooking time: 5 minutes

Cuisine: Tamil Nadu / Serves: 3 or 4

Needed:

Sour curd: 3 cups

Salt: as needed

Turmeric powder: ½ spoon

Coriander leaves: some

To temper:

Oil: 2 spoons

Mustard seeds: ¼ spoon

Curry leaves: some

To grind to a fine paste:

Ginger: 2 inch piece finely chopped

Garlic cloves: 3 to 4

Green chilli: 2

Pepper corns: 1/2 spoon

Cumin seeds: ½ spoons

Coriander seeds or dhaniya: 1spoon

Grated coconut: 3 to 4 spoons

Shallots or sambar vengayam: 10 (peeled)

Toor dal: ½ spoon (soaked in water for 15 mins before grinding)

Now grind all the above said ingredients in a mixee or a blender by adding little water

Note: the paste should not be watery.

Method:

Step 1: wisk the sour curd using a ladle or matthu, add turmeric powder (the yellow color of turmeric powder will come only after the curry gets boil so don’t add more turmeric powder than said quantity), salt, add the above grinded paste and mix well.

Step 2: Heat 2 spoons of oil in a kadai, and add the curd mixture to it and mix well. Let it cook until bubbles start appearing .now remove from heat and put it in a serving bowl.

Step 3: now heat another kadai, add 2 spoons of oil, mustard seeds, when mustard seeds got sputter add urad dal, one pinch of hing and curry leaves, sauté and put those temper to the moor kulambu and mix well. Garnish with coriander leaves.

Serve hot with rice and potato fry or a vendaikai fry, it tastes yummy…..

 Don’t forget to give me your feedback below. Am waiting for your reply friends….