Murungai Keerai Poriyal | Drumstick Leaves Stir

Murungai Keerai Poriyal | Drumstick Leaves Stir-fry (Vegan)

South Indian Healthy and easy to make Murungai keerai poriyal – Drumstick Leaves Stir-fry . This vegan recipe makes for a very nice side dish. With step by step pictures.

Drumstick leaves or Moringa as its called in the western world has been used for centuries as folk medicine in India. In Ayurvedic traditional medicine, the leaves are believed to affect blood pressure and glucose levels. Drumstick leaves are given to nursing mothers in the belief that they increase lactation. The leaves are the most nutritious part of the plant, being a significant source of B vitamins, vitamin C, provitamin A as beta-carotene, vitamin K, manganese, and protein, among other essential nutrients. We consume a lot of drumstick and its leaves in South India. Today I made a poriyal / stir-fry with the drumstick leaves.

Here is how to do it. Clean and wash the leaves and set aside.

Heat a tablespoon of oil in a pan and when the oil is shimmering, add in the mustard seeds, dry red chillies and urad dal. Let it splutter and wait till the dal turns golden brown. Add in the finely chopped onions and the salt. Saute till the onions are soft and slightly brown.

Once the onions are soft and slightly brown, add in the cleaned, washed and dried drumstick leaves. Saute in medium flame until all the moisture has escaped and the mixture is completely dry. Add in the shredded coconut and saute briefly for a minute. Remove off heat.

Serve hot with rice or roti.

• 1 tablespoon peanut oil
• 1 teaspoon mustard seeds
• 1 tablespoon urad dal
• 2 dried red chillies
• 2 medium onions, chopped
• 2 cups moringa leaves (drumstick leaves)
• 1/2 teaspoon salt
• 2 heaped tablespoon shredded coconut

1. Heat a tablespoon of oil in a pan and when the oil is shimmering, add in the mustard seeds, dry red chillies and urad dal. Let it splutter and wait till the dal turns golden brown.
2. Add in the finely chopped onions and the salt. Saute till the onions are soft and slightly brown.
3. Add in the cleaned, washed and dried drumstick leaves. Saute in medium flame until all the moisture has escaped and the mixture is completely dry.
4. Add in the shredded coconut and saute briefly for a minute. Remove off heat.
5. Serve hot with rice or roti.

• Author: kannamma @kannammacooks.com
• Prep Time: 20 mins
• Cook Time: 20 mins
• Category: Stir-fry
• Cuisine: South Indian

• 1 tablespoon peanut oil
• 1 teaspoon mustard seeds
• 1 tablespoon urad dal
• 2 dried red chillies
• 2 medium onions, chopped
• 2 cups moringa leaves (drumstick leaves)
• 1/2 teaspoon salt
• 2 heaped tablespoon shredded coconut

1. Heat a tablespoon of oil in a pan and when the oil is shimmering, add in the mustard seeds, dry red chillies and urad dal. Let it splutter and wait till the dal turns golden brown.
2. Add in the finely chopped onions and the salt. Saute till the onions are soft and slightly brown.
3. Add in the cleaned, washed and dried drumstick leaves. Saute in medium flame until all the moisture has escaped and the mixture is completely dry.
4. Add in the shredded coconut and saute briefly for a minute. Remove off heat.
5. Serve hot with rice or roti.

• Author: kannamma @kannammacooks.com
• Prep Time: 20 mins
• Cook Time: 20 mins
• Category: Stir-fry
• Cuisine: South Indian

Find it online : https://www.kannammacooks.com/murungai-keerai-poriyal-drumstick-leaves-stir-fry-vegan/

கம்பு தோசை-Kambu (Bajra) Dosai | Fermented Pearl Millet Crepe-Gluten free and Vegan.

Easy recipe for making tamilnadu style fermented kambu/millet idly/dosai. Step by step recipes for making dosa batter. They are gluten free and vegan.

Millets have been around 2000 BC. Millets are a great source of starch, making it a high-energy food. It is also an excellent source of protein and fiber. It is said that the amino acids in the pearl millet are more easily digestible than the ones found in wheat. Pearl millets are known to increase insulin sensitivity and lower the level of triglycerides.

I am always looking for ways to include whole grains. I make this kambu/millet dosai which tastes so great and its healthy too. This is how I make the dosa batter.

Wash all the ingredients in tap water 3-4 times draining water every time. Soak all the ingredients in water for a minimum of 2 hours up to 4 hours.

Soak all the ingredients separately. I used white idly rice. You can use brown rice or red rice also. Using tapioca pearls/sabudana/javvarisi results in a very soft idly and a crispy dosa as millets alone can become very heavy and dense otherwise.

After soaking for 2 hours, we need to grind the ingredients in the following manner. Lets first grind the urad dal. I use a wet grinder to grind. You can use a food processor or mixie too. Urad dal when ground, triples in volume in a stone wet grinder. Be alerted that the urad dal wont increase in volume if ground in a mixie or a food processor. That’s fine. Grind until the dal turns into an incredibly smooth batter. Add water in regular intervals while grinding. Add up to 2 cups of water. It took 30 minutes in the traditional stone grinder. It might take upto 5 minutes in the food processor/mixie. Transfer the batter to a big bowl and set aside.

Now add the fenugreek seeds and tapioca pearls/sabudana and grind for a couple of minutes before adding rice and the millet. Slowly start grinding and add up to 2 cups of water in intervals while grinding. Grind until the batter is smooth. It took 40 minutes in the grinder. If using food processor/mixie, grind in 2-3 batches for 3 minutes each batch or until the required texture is reached. Transfer the batter and add it to the urad dal batter and mix well. My mom swears that all idly/dosa batters be mixed by hand. Mixing by hand ensures that the batter is homogenous and whom am I to question the queen of idlies. So mix by hand folks.

Salt I have two theories about when to add salt. My mom adds salt along with the batter and lets the batter ferment. There are people who add salt after its fermented. So which one is better? This is purely my theory. Add salt along with the batter if you live in a hot place where the batter will be fermented in 6-8 hours and adding salt upfront helps in avoiding over fermentation of batter. If you live in a cold place wait for the batter to ferment and later add the salt. Also if you live in a very cold place, ferment the batter inside the oven with the pilot light on. It will keep the place warm there by aiding in fermentation. Hot place – Ferment for 6 to 8 hours. Cold place – Can take up to 12 hours.

Once the batter is fermented, mix well and store in the refrigerator and use it within 3-4 days.

When ready for dosa, heat a lightly oiled griddle over medium high heat. Ladle half a cup of batter and spread on the pan.Cook the crepe for about half a minute on each side, until the bottom is light brown.

• 1 tablespoon fenugreek seeds
• 1/2 cup tapioca pearls
• 1.5 cups urad dal
• 2 cups rice
• 2 cups bajra millet
• 1.5 tablespoon sea salt

1. Wash all the ingredients in tap water 3-4 times draining water every time. Soak all the ingredients in water for a minimum of 2 hours upto 4 hours.
2. After soaking for 2 hours, grind the ingredients in the following manner. First grind the urad dal. I use a wet grinder to grind. You can use a food processor or mixie too. Urad dal when ground, triples in volume. Be alerted that the urad dal wont increase in volume if ground in a mixie or a food processor. That’s fine. Grind until the dal turns into an incredibly smooth batter. Add water in regular interval while grinding. Add up to 2 cups of water. It took 30 minutes in the traditional stone grinder. It might take upto 5 minutes in the food processor/mixie. Transfer the batter to a big bowl and set aside.
3. Now add the fenugreek seeds and tapioca pearls/sabudana and grind for a couple of minutes before adding rice and the millet. Slowly start grinding and add up to 2 cups of water in intervals while grinding. Grind until the batter is smooth like mud. It took 40 minutes in the grinder. If using food processor/mixie, grind in 2-3 batches for 3 minutes each batch or until the required texture is reached. Transfer the batter and add it to the dal batter and mix well.
4. Add salt along with the batter if you live in a hot place where the batter will be fermented in 4-5 hours and adding salt upfront helps in avoiding over fermentation of batter. If you live in a cold place wait for the batter to ferment and later add the salt. Also if you live in a very cold place, ferment the batter inside the oven with the pilot light on. It will keep the place warm there by aiding in fermentation. Hot place – Ferment for 6 to 8 hours. Cold place – Can take upto 12 hours.
5. Once the batter is fermented, mix well and store in the refrigerator and use it within 3-4 days.
6. When ready for dosa, heat a lightly oiled griddle over medium high heat. Ladle half a cup of batter and spread on the pan.Cook the crepe for about half a minute on each side, until the bottom is light brown.

• Author: kannamma @kannammacooks.com
• Prep Time: 8 hours
• Cook Time: 5 mins
• Category: Breakfast
• Cuisine: South Indian