Needless to say, I did this extremely time-consuming task watching tv and recruited TH to help me too. He did it with an expression that seemed to say “why are we doing this again? I don’t feel compelled to eat this thing if prepping it is such a pain you know”. I ignored it and kept plucking diligently until I had a large plate full of fresh drum stick leaves.
Then I realised I didn’t know how exactly aatha (amma’s amma in Reddiar telugu) cooked this so I called amma. She told me you need to rub the leaves with the spices you are going to use and then cook in a low flame with water sprinkled over it. This is how amma makes most thoran although I cook the vegetable first before adding spices. For the drumstick leaves, I decided to go the aatha way.
Also check out drumstick leaves rasam and drumstick sambar recipe.
4 cups drumstick leaves muringayila
1 cup grated coconut (adjust amount to taste)
1 tsp red chilli powder
A large pinch of turmeric
2 shallots
1/2 tsp jeera / cumin powder
Salt to taste
1 tbsp coconut oil
1/4 tsp mustard seeds
How I Made It:
1. Remove the drum stick leaves from the stems. Wash thoroughly.
2. Add salt, turmeric and red chilli powder to the washed leaves. Set aside for 30 mins. It will let out water.
3. Grind coconut coarsely with the shallots and cumin powder.
4. Heat oil in a pan and add the mustard seeds. When they pop, add the marinated leaves, stir around to combine. Cook closed on low heat for about 5 mins. Open, add the ground coconut mixture and stir well again.
5. Cook closed for another 5-10 mins until the leaves are cooked through and soft. Make sure you mix in between to prevent browning at the bottom.
Serve with rice and any pulusu / kozhambu of choice.
I haven't had murungai keerai in more than 4 years because one doesnt get it in Delhi easily….that is one healthy thoran!
Oh Muringayila, my favorite! I can't find it here, and even if I do, I am pretty sure I wont buy it, too much work! Love these pictures. BTW, it looks like coconut thoran with muringayila, just the way I like it 🙂
The meal looks delicious. I enjoy cooking dinners
that take a lot of time and attention of rainy
Saturdays.
Good recipe. I will try it out.
Thanks.
An easier way to pluck the leaves is to cover them with a kitchen towel and leave in the fridge overnight. The leaves will come off easily. I have had these, cooked with a handful of cooked moong dal and a spoon of sugar added. the sugar is to offset the bitterness of the leaves. It was awesome!
Quite healthy and delicious, cant wait to try this..
looks healthy..
rubbing the leaves with spices sounds new to me…
I am going to prepare this next time i get Drumstick leaves!
My mom prepares patties with these leaves.
Its a coastal karnataka delicacy
The only time I have used murunga keerai is in an adai and it tasted awesome…this thoran looks nice…
hey i have had this b4 and it tastes awesome