Murungaikeerai Tthuvatal

#MurungaiKeeraiThuvatal - #DrumstickLeafStirFry : #Murungaikeerai always have a special place in Tamil Nadu cooking.

The leaves are the most nutritious part of a Drumstick [ murungaikkai ] plant, a significant source of B vitamins, vitamin C, pro vitamin A as beta-carotine, vitamin K, manganese and protein, among other essential nutrients.

Murungai keerai is used in the preparation of poriyal ( thuvatal ), sambar, koottu and to make mixed rice also.
Yellow leaves are discarded and leaves are plucked from its thick stems and washed before cooking.
The recipes made with fresh and tender leaves are will be very good in taste.

Ingredients :

Murungai keerai [ Drumstick leaves ] : 3 cups
Red chilly                                            : 1 or 2 ( adjust )
Mustard Seeds                                    : 1/4 tsp
Urad dhal                                            : 1 tsp
Coconut scrapings                             : 2 Tblsp
salt                                                      : 1/2 Tsp
oil                                                       : 1/2 Tsp

Method :
Wash keerai and chop nicely using a knife.
Keep aside.
Keep a kadai ( wok ) on a slow flame with oil.
Splutter mustard seeds and then add broken pieces of red chilly.
Then add urad dhal.
When dhal becomes golden brown add salt and 2 tsp of water.
Now add keerai and mix well.

Close with a lid till the keerai becomes soft.
The amount of keerai would have been reduced from 3 cups to less than a cup.
So take care while adding salt.
Then add coconut scrapings and mix well.

Tasty and healthy thuvatal is ready. Transfer into a serving bowl.

Murungai keerai thuvatal is very good side dish

for white rice mixed with either sambar or rasam.

This thuvatal can also be relished by mixing it with white rice adding a dash of ghee or gingelly oil ( till oil ).






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