Drumstick Leaves Poriyal

    Drumstick leaves poriyal – an iron-rich thoran goes well with all rice varieties. Murungai keerai tempered with red chilies and coconut.


    Tamil Nadu, India
    1 person made this


    • Murunga Keerai (Drumstick Leaves) - 3 cups
    • Water – ¼ cup
    • Coconut – 3 tbsp( shredded)
    • Salt – as required (add little amount)
    • To temper: Oil – 2 tsp
    • Mustard – ½ tsp
    • Urad dal – 1 tsp
    • Red chilies – 2 nos.
    • Channa dal – 1 tbsp


    1. 1. Wash and clean drumstick leaves. Use drumstick flowers also if u want.
    2. 2. Heat a wok, add oil and temper with mustard, urad dal, channa dal and red chilies.
    3. 3. Add water and salt, allow to boil. Add cleaned drumstick leaves and close with plate or lid.
    4. 4. Keep the flame low and cook for 5 to 8 mins. After all the water absorbed, add shredded coconut. Toss well and turn off the flame.


    1. Clean the leaves without any yellow one as it is not good for health. 2. Add onions while seasoning if you want. 3. Add a lesser amount of salt. The content of keerai will reduce to 3/4th level after it gets cooked.

    See it on my blog

    Ranjanis Kitchen

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