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Tuesday, October 10, 2017

Muringayila Curry | Drumstick(Moringa) Leaves Curry

Muringayilla(Drumstick leaves) recipes are always a big yes to our family. The only drawback is getting fresh leaves in hand unless you have these at home. When we were in US, the indian stores used to get them and were one of the costliest leaves in th Indian stores due to the increased demand. The bunches would be very limited and would vanish in no time. Here I hardly see any super markets or grocery shops having muringayilla(Drumstick leaves) for sale. But back home we have fresh leaves in our backyard and all Kerala homes may be having at their home. The tedious task of these leaves is the separating of leaves from the small veins and tiny branches. Although I heard that the leaves if left overnight in refrigerator eases the task of separation and can be shaked off easily in a bowl. But mom didn't consent the idea of storing these leaves and say should be used fresh as you pluck. Hence I haven't tried that method yet. Muringayilla(Drumstick leaves) is used as soups, stir fries or curry. This curry was introduced to me in a restaurant long back as a child. Gradually mom started making this at home and I adapted from her. I find this as a quick fix curry that you can prepare and if you have nothing left in your pantry. This curry tastes delicious with steamed rice and a spicy stir fry(mezhukuparetti).


Muringayilla(Drumstick leaves) is a booster pack of all major vitamins and minerals. They are rich in calcium and vitamin A. They also stimulate the nervous system. They have seven times more vitamin C than orange fruit an so boosts the immune system. They prevent anemia and contains the iron mineral in considerable amounts. Thy have many essential amino acids that increase the appetite. They also have good amount of fiber that helps prevent constipation. They also help control blodd sugar in diabetes. Muringayilla(Drumstick leaves) also acts as a detoxifying agent and there by removes all toxins in the blood. Drumstick leaves soup can be used to treat asthma as it acts as an anti inflammatory agent. They are also known to increase breast milk secretion and is used by expectant mothers and lactating. So if you get hold of the leaves at least once a month we should definitely consume them.

PS: It is said that we shouldn't use muringayilla(Drumstick leaves) during karakkidam masam of Malayalam calendar that ie somewhere in July and August. The leaves are considered toxic these months. they absorb the toxic minerals from soil and so are said to be inedible during these months.



Preparation time~ 30 mins
Cooking time~ 20 mins
Serves ~ 4
Author~ Julie
Ingredients
muringayila cleaned 2 cups
chilly powder 1/2- 3/4 tsp
salt to taste
oil 1 tbsp

to grind
coconut 1/2 cup grated
turmeric powder 1/2 tsp
cumin seeds /jeerakam 1/2 tsp
shallots /kunjulli 2
garlic cloves 2

to temper
dry red chilly 2
mustard seeds 1/2 tsp
curry leaves a sprig
oil 1tbsp


Method

  • Shake off the leaves by holding the bigger stems(helps to get rid of small insects,spiders if any). Clean the muringayilla carefully by removing the bigger stems and then the small little stems to be separated out, leaves should be alone saved in the bowl.Discard any yellow leaves if present.
  • Wash under running water once to remove any impurities and drain in a colander else its hard to hold the leaves together and they generally float on top of the water.
  • Heat a kadai and pour oil. When it is hot,add the cleaned leaves. Saute until slightly wilted.Add the chilly powder and saute on low flame.




  • In the mean time, grind the ingredients listed ' to grind' to a smooth paste by adding very little water. Add this paste to the wilted leaves. Cook on low flame for 2 mins. Add a cup or more water to make the gravy watery.Add salt as needed an simmer for 2-3 mins until the curry is thickened and combined well. Switch off flame.
  • Heat oil in another pan and add the mustard seeds when hot. Add in dry red chillies and curry leaves.Pour this over the curry and serve!



NOTES
* You can even add 1/4 cup cooked mashed dal to this curry to add substance to the curry.
* Don't cook the leaves too long and it loses the flavor.
* Add salt once the leaves are wilted or you might end up adding more salt than required.
* Adding water to the gravy totally depends on your personal preference of how watery you want the gravy.

For all Kerala veg curries(nadan ozhichu curries), Click here in this link.

7 comments:

Veena Theagarajan said... Best Blogger Tips

wow! so flavorful and nutritious curry

Beulah - FullScoops said... Best Blogger Tips

Tasty looking curry!

Gloria Fernandes said... Best Blogger Tips

This is so healthy and interesting recipe. We add moringa leaves to dal and make a dry dish with coconut ..im definitely going to try this out

Sangeetha M said... Best Blogger Tips

Good to see you back :) thanks so much for stopping by my space, I miss those enthusiastic blogging day, visiting each others space and virtually enjoying all yummy recipes. I felt I lost that spark and at least trying to post once or twice in a week.
Coming to the recipe, sounds interesting..never tried drumstick leaves this way. Will try it soon and let you know. Thanks !

Anupa Joseph (Palaharam) said... Best Blogger Tips

That looks just the perfect curry to go with some hot rice. Seems like ages since I had the drumstick leaves and you got me tempted

Julie said... Best Blogger Tips

@Sangeetha M very true, Sangee.. I too miss those happy blogging days :)

Ruxana Gafoor said... Best Blogger Tips

Healthy and a delicious curry