Friday, December 14, 2018

Murungai Keerai Poriyal


Murungai Keerai/Moringa leaves. Obviously. Harvested from murungai/moringa tree and my supply of murungai keerai? The tree outside my house. Yep. Tree which grows by itself without fertilizer, neither any tender, loving care. Except of course, you gotto water during hot weather for keeping it alive. Otherwise. All will be fine and good and within time, not only the leaves will be showing up, you will also be noticing drumstick/murangai sticks/fruits (Drumstick Sambar/Dhal Curry). Murungai/Moringa! Been our Indian from ancient years wellness (Vazha Koombu Thoran). An open secret definitely amongst us and these days, mind you, even the Chinese. They are not leaving murungai/moringa alone. What are they doing by the way? Seeds of moringa sticks dried and powdered and being marketed for, obviously wellness again. Smart idea of theirs or the lost for us Indians who never considered doing the same? Still or not still, trust me, nothing like a dish out of the leaves or sticks (Meen Muringakka Kulambu). Take this Murungai Keerai Poriyal as an example. Nothing much actually. Just a couple of ingredients and Murungai Keerai Poriyal, believe me you, will be so best appetizing and a pride delight side dish for your rice meal.  For a vegetarian version, do I have to say? Say no to dried shrimps. What can you pair Murungai Keerai Poriyal alongside? Sambar, Rasam, Sodhi or as you like or wish (Mor Kuzhambu).

Ingredients
A bunch of moringa leaves (pull the leaves out from the stems)
2-3 tbsp fresh grated coconut
Some dried red chillies (break)
4 shallots - chopped/slice thinly
3 tbsp dried tiny shrimps - soak and rinse
4-5 tbsp of oil
Salt to taste

Method
Heat oil.
Saute shallots, chillies, shrimps and coconut.
While also ensuring that these ingredients become slightly crispy.
Next, add the leaves and salt.
Stir and cook to soften the leaves.
Dish out.



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