முருங்கை கீரை பொரியல் (Murungai Keerai Poriyal)

Murungai keerai poriyal is one of the good source for fiber. It’s good to eat keerai at least twice in a week. Murungai keerai is a good source of iron content as well. I always prepare Murungai keerai soup but I filter the leaves, so the fibre content goes away. So I thought of preparing poriyal this time. Remove the small stems to reduce the bitterness. 

Ingredients for Murungai Keerai Poriyal

Drumstick leaves/ Murungai keerai – 2 cups (only leaves)
Small onion – 8
Shredded coconut – 1/4 cup (optional)
Moong dal – 2 tbsp (soaked)
Dry red chilli – 2 
Mustard seeds & urad dal – 1 tsp
Curry leaves – 1 spring 
Oil – 1/2 tbsp 
Salt as needed 

Directions

Soak moong dal in water for about 30 minutes.
Heat oil in a pan and add mustard seeds & urad dal. 
After the seeds cracked, add curry leaves. 
Also add dry red chilli then chopped onion and salt.
Sauté them until the onion turned into golden brown. 
Rinse the leaves in water then add to pan.
Sauté for a minute in medium flame, leaves shrinks into half.
Add the soaked dal and sauté again until the dal cooked. 
Finally, add the shredded coconut and mix well.
Cook the poriyal for one more minute in medium flame.
Switch off the flame. 
Murungai keerai poriyal ready.

Pictures