Muringayila thoran is also known as Drumstick leaves stir fry. We all know drumstick leaves is highly nutritious. This wonder leaves have lots of health benefits, it serves as an excellent source of protein, vitamins, iron, all of which are very important for all age groups. Myself and my hubby are die-hard fans of muringayila (drumstick leaves). Any dishes with drumstick leaves are always welcome in our house. Back home in Kerala, we have drumstick tree in both my house and my in-laws house. So, dishes made of drumsticka and drumstick leaves are very common in our houses. But after moving away from home, I don’t get drumstick leaves quite often. I get excited when I get these at the Indian shops out here. I have posted some other recipes using muringayila such as Muringayila mutta thoran, drumstick leaves omelette, drumstick leaves raita etc. which are all very tasty and nutritious. Please try each one of them….all these dishes are healthy and tasty…..
Ingredients
- 5 cups Drumstick leaves
- 5-6 nos. Red pearl Onions, finely sliced
- ½ tsp. Mustard seeds
- 2 nos. Dry red chillies
- 1 sprig Curry leaves
- 2 tbsps. Coconut oil
- 1 tsp. Urad Dal
- 1 tsp. Rice
For Coconut Masala:
- 1 cup Grated Coconut
- ½ tsp. Cumin Seeds
- 1 clove Garlic
- ½ tsp. Turmeric powder
- 1-2 Green chillies
- Salt, as required
Method
- Clean and wash the drumstick leaves. Drain the water completely and set aside.
- Coarsely grind the ingredients mentioned in ‘For Coconut Masala’ without water and set aside.
- Heat 1 tablespoon of oil in a heavy bottomed pan, and splutter mustard seeds, add rice and urad dal to it.
- Add in the sliced onions, dry red chillies, curry leaves and sauté until the onions turn light brown.
- To this, add in the washed drumstick leaves and sauté for 1-2 minutes on low flame.
- Add in the prepared coconut masala and mix well.
- Cover and cook for 3-4 minutes on very low heat. Stir occasionally to make sure that the bottom is not getting burnt. Adjust salt, if required.
- Once the leaves are soft, remove the lid and stir until the water content evaporates completely on low heat.
- Finally pour 1 tablespoon of coconut oil over the thoran and cover it with a lid.
- Remove from heat, and let it sit for about 5 minutes. Serve hot with rice.
