Murungai Keerai Muttai Poriyal

Recipe for Murungai Keerai Muttai Poriyal – Moringa Leaves and Eggs Stir-Fry. With step by step pictures.

Our very old staple in the Indian kitchen, the murungai ilai – moringa leaves has gained steam in the western countries in the recent years. It might soon be the next chia seed or quinoa :). You can try this out. To curb mal-nutrition, it is distributed in countries like Ghana, Nigeria and other african countries as a nutritional supplement. They call it as the miracle tree of life. Its a cheap and a sustainable source of nutrition for the poor people. It has 7 times the Vitamin C in oranges, 4 times calcium in milk, 2 times protein in milk, 4 times Vitamin A in carrots and 3 times the potassium in bananas. Lets not forget the fiber.

This is one of my favorite ways to eat moringa leaves. I add eggs to moringa leaves and make a scramble. Its so tasty and goes well as one of the side dishes with rice. Here is how to do it.

Murungai Ilai or moringa leaves needs a little prep work. Pull the leaves from the stem and set aside in a bowl. There might be small tiny stems still attached to the leaves and that is perfectly fine. Do not bother too much. Remove the leaves from the stem and set aside.

Almost always, the moringa leaves have a lot of sand and fine dust in them. Wash and soak the leaves in water for 10 minutes. Gently remove the leaves from the top. While cleaning any greens, leaves, do not strain. The sand and the fine debris gets settled in the bottom of the vessel after soaking. Gently remove the greens from the top making sure not to disturb the sediment at the bottom. Set aside.

Heat gingely oil / sesame oil in a pan and add in the mustard seeds when the oil is hot. Let the mustard seeds splutter, add in the chopped onions. Fry for a couple of minutes until the onions are soft.

Coarsely crush black pepper and fennel seeds in a mortar and pestle.

Add it to the pan and saute for a minute.

Add in the cleaned leaves to the pan. Add in the salt.

Saute for five minutes on medium flame until the leaves are cooked and there is very less moisture left. The mixture should be almost dry.

Break the eggs into the pan and scramble the eggs. Do not cook for a lot of time. A couple of minutes is enough. You do not want the eggs to get too hard.

Murungai Keerai Muttai Poriyal is ready. Serve it with rice.

• 200 grams murungai ilai / moringa leaves
• 4 eggs
• 1 teaspoon sesame / gingely oil
• 1/4 teaspoon mustard seeds
• 2 onions, finely chopped ( 1 cup chopped onions)
• 1 teaspoon black pepper
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon salt

1. Heat gingely oil / sesame oil in a pan and add in the mustard seeds when the oil is hot. Let the mustard seeds splutter, add in the chopped onions. Fry for a couple of minutes until the onions are soft.
2. Coarsely crush black pepper and fennel seeds in a mortar and pestle. Add it to the pan and saute for a minute.
3. Add in the cleaned moringa leaves to the pan. Add in the salt.
4. Saute for five minutes on medium flame until the leaves are cooked and there is very less moisture left.
5. Break the eggs into the pan and scramble the eggs.
6. Serve hot with rice.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 15 mins
• Category: Side Dish
• Cuisine: Tamilnadu

• 200 grams murungai ilai / moringa leaves
• 4 eggs
• 1 teaspoon sesame / gingely oil
• 1/4 teaspoon mustard seeds
• 2 onions, finely chopped ( 1 cup chopped onions)
• 1 teaspoon black pepper
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon salt

1. Heat gingely oil / sesame oil in a pan and add in the mustard seeds when the oil is hot. Let the mustard seeds splutter, add in the chopped onions. Fry for a couple of minutes until the onions are soft.
2. Coarsely crush black pepper and fennel seeds in a mortar and pestle. Add it to the pan and saute for a minute.
3. Add in the cleaned moringa leaves to the pan. Add in the salt.
4. Saute for five minutes on medium flame until the leaves are cooked and there is very less moisture left.
5. Break the eggs into the pan and scramble the eggs.
6. Serve hot with rice.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 15 mins
• Category: Side Dish
• Cuisine: Tamilnadu

Find it online : https://www.kannammacooks.com/murungai-keerai-muttai-poriyal/

Every Southern State in India has a Dosa specialty which is unique in taste and texture. You may be familiar with the traditional dosa recipe that’s made from 1:4 portion of urad dal and rice. However, if you have traveled across South India, you would have come across a range of dosas made from a concoction of legumes, grains, herbs, and fillings. So, let us introduce you to some of the best dosa recipes from different parts of the southern regions that you can prepare in your kitchen.

Neer Dosa

Neer dosa is a staple breakfast recipe from Tulu Land and is part of the Udupi, Mangalorean cuisine. The best thing about this recipe is that it can be prepared instantly, without having to ferment the batter. Neer which stands for water in Tulu signifies that the consistency of the batter is very thin and flowy. Neer Dosa is perfect for dunking in non-veg gravies like Mangalorean Kori Gassi and it goes equally well with a spicy chutney. With a little bit of planning, the dosa can be put together in minutes.

Here is the recipe for Neer Dosa

https://www.kannammacooks.com/neer-dosa-mangalorean-style-neer-dosa/

A thin batter is preferred for making Neer Dosa. you can use either a ladle to spread the batter on a tava or your KENT dosa and chilla maker. The appliance is a very handy dosa maker that allows you to prepare thin and crisp dosa with much finesse.

Pesarattu

This dosa recipe is from the Andhra/Telangana region. Unlike the traditional dosa batter, Pesarattu does not contain urad dal. Instead, moong beans or moong dal serves as the primary base for this dosa. Pesarattu is a very healthy dosa. Moong dal is comparatively lighter than urad dal. If you are looking to lose weight or eat healthily, make pesarattu for breakfast and snack. Again, you can use the dosa maker to make pesarattu. Using KENT dosa and chilla maker will ease the process.

Here is the recipe for Pesarattu

https://www.kannammacooks.com/pesarattu-recipe-andhra-pesarattu/

Traditionally persarattu is filled with a portion of upma. However, if you do not have the time to prepare upma, fill the dosa with chopped onions and capsicum. Serve with coconut , jaggery or chutney to get the authentic taste.

Appam

Appam is a distant cousin of the dosa family and is a specialty from the southern state of Kerala. To make appam, you will need a special appam pan. Appam is thin and crispy on the side and slightly thick in the center. Its fluffy and so good for dunking in coconut based curries and stew. Sometimes Yeast or Palm wine / Toddy is used for fermenting.

Recipe for Appam

https://www.kannammacooks.com/appam-recipe-without-yeast/

There is more than one way to prepare dosa. Try these recipes at home and surprise your friends and family with your culinary skills.