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Drumstick Keerai Fry – Murungai Keerai Poriyal
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Ingredients Needed:
- Drumstick Leaves – 2 handfuls of leaves
- Shallots – 20 to 25 nos.
- Red Chili – 4 nos.
- Salt – as needed
- Oil – as needed
- For Seasoning
- Mustard Seeds – 1 tsp
- Urad dal – 1 tsp (ulutham paruppu)
- Curry leaves – few
- For Grinding
- Coconut – 4 to 5 small pieces
- Garlic – 3 pods
- Cumin seeds – 1 tsp (Jeeragam)
Preparation:
- First thoroughly clean the drumstick leaves in tap water for 2 to 3 times. [Note: Easy way to clean is to put them in a tray full of water and rinse it]. After final rinse add 2 cups of drinking water to it and keep it aside.
- In the mixer add coconut, garlic pods and cumin seeds and grind it coarsely. [Note: Do not add water]
Method:
- Heat oil in a pan. Once oil gets heated add mustard seeds. After mustard seeds splutters add urad dal and curry leaves.
- Once urad dal becomes golden brown add red chilies. [Note: Do not add along with urad dal because red chili will turn black]
- Now add chopped shallots and sauté till shallots turn transparent.
- Now add drumstick leaves and mix well and close it with lid for 2 to 5 minutes. [Note: No need to add excess water. Water which comes along with leaves while adding itself is sufficient]
- Now add salt and close with lid for another 10 mins. [Note: Unlike other spinach varieties drumstick leaves are very hard in nature and it will take time to cook]
- Optional : You can add pinch of sugar to retain the color of the greens.
- Now you could see the color of the leaves changed to dark green. Check if leaves are cooked well. Then add coconut mixture in to it and sauté for 2 to 3 minutes.
- Drumstick leaves fry is ready ! Serve along with hot rice, Sambar or any kulambu varieties or Rasam.
| Author : Mano Priya Vijay |
| Ingredients Needed |
|---|
Drumstick Leaves – 2 handfuls of leaves
|
Shallots – 20 to 25 nos.
|
Red Chili – 4 nos.
|
Salt – as needed
|
Oil – as needed
|
For
Seasoning
|
Mustard Seeds – 1 tsp
|
Urad dal – 1 tsp (ulutham paruppu)
|
Curry leaves – few
|
For
Grinding
|
Coconut – 4 to 5 small pieces
|
Garlic – 3 pods
|
Cumin seeds – 1 tsp (Jeeragam)
|
Preparation:
- First thoroughly clean the drumstick leaves in tap water for 2 to 3 times. [Note: Easy way to clean is to put them in a tray full of water and rinse it]. After final rinse add 2 cups of drinking water to it and keep it aside.
- In the mixer add coconut, garlic pods and cumin seeds and grind it coarsely. [Note: Do not add water]
Now add chopped shallots and sauté till shallots turn transparent.
Optional : You can add pinch of sugar to retain the color of the greens.
Drumstick leaves fry is ready ! Serve along with
hot rice, Sambar or any kulambu varieties or Rasam.
Imp Note: Do not intake any spinach varieties for dinner. You will get digestive problems.
In Tamil there is a saying “Unavae Marunthu, Marunthae Unavu” means “Food is Medicine, Medicine is Food”. In respect to the saying, each and every food we intake in our day to day life has lots of health benefits excluding junk foods and tin packed foods, of course they contain preservatives which is unhealthy.
In Indian cuisines, we use lot of ingredients in our making of recipes, which benefits us in many ways. We use them not only for their flavor and taste but for its nutritional and medicinal value as well. If we look deeper into the traditional way of cooking, all the ingredients used in each recipes are well balanced both nutritionally and medicinally.
Each ingredients have many many health benefits but without knowing their health benefits we are using them daily. Let us know at least their important health benefits before we use and eat.
Here I have listed the health benefits of each ingredients I used in the recipe.
Ingredient 1:
Drumstick Leaves – also known as Murunga Ilai in Tamil, Mulaga Akulu in Telugu, Nugge Yele in Kannada, Muringa Ela in Malayalam, Saijan Patta in Hindi. Drumstick leaves has many many nutrients which can cure many diseases. It is mainly used in Ayurveda treatment. Drumstick leaves are rich in fiber which helps in weight loss, also helps to cleanse the skin and reduces acne, improves digestion, relieves headache, helps to stabilize high blood pressure, reduces hypertension, controls insulin, prevent constipation, helps in sexual related problems, stimulates hair growth and many more.
Ingredient 2:
Shallots – known as Chinna Vengayam in Tamil, Ulli in Malayalam, Ullipaaya in Telugu, Chikk-Eerulli in Kannada, Chotta Pyaz in Hindi. Shallots are one of the variety of onions and it belongs to the family of garlic and onions. In Indian cuisine shallots place a major role. They not only have high nutritional value, also have high medicinal value. They are used in the healing process in Ayurveda treatment. Shallots makes our body cool ie., it have cooling effect on the body hence they help in lowering inflammation, swelling etc., In simple words we can put it as shallots are Anti-inflammatory, Antioxidant, helps in lowering cholesterol, maintain blood pressure, to control diabetics.
Ingredient 3:
Red Chili/ Red Chili Powder – also known as Sigappu Milagai in Tamil, Erra Mirapa Kayalu in Telugu, Vattal Mulaku in Malayalam, Molaku in Kannada, Lal Mirch in Hindi. Most widely used spices is Red chilies. They are used in recipes, for pickles, for chutneys etc., Fresh Red and Green Chilies are rich in Vitamin C, antioxidants, also good source of Vitamin A and E. If used more then you will be turn up with watery eyes and burning tongue and stomach.
Ingredient 4:
Salt – also known as Uppu in Tamil, Telugu, Kannada & Malayalam, Namak in Hindi. There is a saying in Tamil, “Uppu Illa sapadu kuppaiyile” meaning “Food (sapadu) without salt goes to garbage (kuppai)”. That’s show how salt is an important ingredient. Salt known as sodium chloride used as a seasoning agent in almost all recipes daily. Salt helps in digestion, improves cardiovascular health, improves hydration, helps in healthy respiratory system, vital for electrolyte balance. Salt also have negativites if taken in excess, can increase blood pressure, can lead to heart disease and stroke.
Ingredient 5:
Gingerly Oil – also known as Nallenai in Tamil, Nuvalu Nuna in Telugu, Nallenna in Malayalam, Ellenai in Kannada, Thil Ka Tel in Hindi. Gingerly oil have significant health benefits. South Indians widely use gingerly oil in their cooking. It is a good source of Vitamin D, E and B complex and antioxidants. Apart from it they are also used in cosmetic purposes, as they promotes healthy skin, reduces pimples and rashes by preventing bacterial infections, very good factor of gingerly oil is, it slows down aging of skin. We, the Tamilians have a tradition of taking oil bath (using gingerly oil) every Saturday by massaging the entire body and head. Massaging removes toxins from you and leaves you detoxified and bathing removes heat from the body. We religiously follow this tradition where new borns also have no exception.
Ingredient 6:
Mustard seeds – also known as Kadugu in Tamil and Malayalam, Avalu in Telugu, Rai in Hindi. Mustard seeds are most probably used by all people all over the world in some or other form either via seeds or by oil or as sauce used in their recipes. We south Indian people use it as whole seeds. They are mostly used for seasoning the dishes. It is a high nutritious seeds rich in calcium, protein, manganese, iron, zinc, omega 3 fatty acids and dietary fiber. Mustard oil helps in Hair growth, hair loss, hydrates skin, and acts as a natural scrubber.
Ingredient 7:
Urad dal – also known as Black gram in English, Ulundhu in Tamil, Uddulu in Telugu, Uddu in Kannada, Uzhunnu in Malayalam, Urad in Hindi. Like other dal varieties, urad dal is rich in fiber, helps in strengthening your back bone (South Indian culture is to give dishes made out of black gram for girl children once they attain puberty to strengthen their bones), helps in iron deficiency, reduces risk of heart disease, helps to stabilize blood sugar levels, prevent constipation.
Ingredient 8:
Curry Leaves – also known as Kariveppilai in Tamil, Karivepaku in Telugu, Karibevu in Kannada, Kariveppila in Malayalam, Kadi Patta in Hindi. Curry leaves, I should call it as a magical leaves, because it has numerous health benefits. For children this curry leaves would be annoying leaf even for me when I am kid. We the South Indians use curry leaves daily in almost every recipes we prepare, we use it while seasoning the food. When we say its health benefits, the first thing strikes our mind is that it is good for long and strong hair, apart from that there are many more. It stops diarrhea, helps in digestion, lowers cholesterol levels and blood sugar levels, good for eyesight, rich in Vitamin C thus help to clean your blood, leaving skin fresh and healthy, rich in calcium, iron. Tip: 1. Mix curry leaves powder with buttermilk for stomach upset. 2. Having curry leaves with lemon juice clears off morning sickness in pregnant women.
Ingredient 9:
Coconut – also known as Thengai in Tamil, Kobbari Kaaya in Telugu, Thenginakai in Kannada, Thenga in Malayalam, Nariyal in Hindi. Coconut which can be used in different forms starting from tender coconut water, coconut water, coconut oil, coconut milk and many more. Tender coconut which has lots of benefits which we can look after it separately. Fresh coconut water is sweat in taste and are tremendously beneficial to health. Coconuts are one of the main ingredients in Indian cuisines which are widely used in preparing chutneys. Cocnuts are anti-viral, anti-bacterial, boosts immune systems, rich in fiber, controls diabetics by improving insulin secretion, improves good cholesterol, has good source of vitamins (C, E, B1, B5 etc.,) and minerals (iron, calcicum etc.,) to maintain a healthy skin and healthy hair.
Ingredient 10:
Garlic – also known as Vellai Poondu in Tamil, Vellulli in Telugu, Veluthulli in Malayalam, Bellulli in Kannada, Lasun in Hindi. As we all know garlic has many medicinal value, list goes very long. Helps in lowering Cholesterol levels, boosts immunity and digestive systems, helps to treat cough and cold, helps to lower blood pressure, gives relief from intestinal problems, boosts immunity, good source of vitamin C and B6, antioxidant, cancer fighter, natural antibiotic and the list goes on…..
Ingredient 11:
Cumin Seeds – also known as Jeerakam in Tamil and Malayalam, Jeelakara in Telugu, Jeerige in Kannada, Jeera in Hindi. My Ayurveda doctor advise me to drink a glass of Jeera water on an empty stomach early in the morning which is a natural remedy for various health problems. It is a very good source of Iron thus helps to treat anaemia and boosts immunity. Drinking a glass of jeera water during menstrual cycle helps in reducing the stomach pain. During my pregnancy, doctor advised to take jeera water daily which improves digestion.
In Indian cuisines, we use lot of ingredients in our making of recipes, which benefits us in many ways. We use them not only for their flavor and taste but for its nutritional and medicinal value as well. If we look deeper into the traditional way of cooking, all the ingredients used in each recipes are well balanced both nutritionally and medicinally.
Each ingredients have many many health benefits but without knowing their health benefits we are using them daily. Let us know at least their important health benefits before we use and eat.
Here I have listed the health benefits of each ingredients I used in the recipe.
Ingredient 1:
Drumstick Leaves – also known as Murunga Ilai in Tamil, Mulaga Akulu in Telugu, Nugge Yele in Kannada, Muringa Ela in Malayalam, Saijan Patta in Hindi. Drumstick leaves has many many nutrients which can cure many diseases. It is mainly used in Ayurveda treatment. Drumstick leaves are rich in fiber which helps in weight loss, also helps to cleanse the skin and reduces acne, improves digestion, relieves headache, helps to stabilize high blood pressure, reduces hypertension, controls insulin, prevent constipation, helps in sexual related problems, stimulates hair growth and many more.
Ingredient 2:
Shallots – known as Chinna Vengayam in Tamil, Ulli in Malayalam, Ullipaaya in Telugu, Chikk-Eerulli in Kannada, Chotta Pyaz in Hindi. Shallots are one of the variety of onions and it belongs to the family of garlic and onions. In Indian cuisine shallots place a major role. They not only have high nutritional value, also have high medicinal value. They are used in the healing process in Ayurveda treatment. Shallots makes our body cool ie., it have cooling effect on the body hence they help in lowering inflammation, swelling etc., In simple words we can put it as shallots are Anti-inflammatory, Antioxidant, helps in lowering cholesterol, maintain blood pressure, to control diabetics.
Ingredient 3:
Red Chili/ Red Chili Powder – also known as Sigappu Milagai in Tamil, Erra Mirapa Kayalu in Telugu, Vattal Mulaku in Malayalam, Molaku in Kannada, Lal Mirch in Hindi. Most widely used spices is Red chilies. They are used in recipes, for pickles, for chutneys etc., Fresh Red and Green Chilies are rich in Vitamin C, antioxidants, also good source of Vitamin A and E. If used more then you will be turn up with watery eyes and burning tongue and stomach.
Ingredient 4:
Salt – also known as Uppu in Tamil, Telugu, Kannada & Malayalam, Namak in Hindi. There is a saying in Tamil, “Uppu Illa sapadu kuppaiyile” meaning “Food (sapadu) without salt goes to garbage (kuppai)”. That’s show how salt is an important ingredient. Salt known as sodium chloride used as a seasoning agent in almost all recipes daily. Salt helps in digestion, improves cardiovascular health, improves hydration, helps in healthy respiratory system, vital for electrolyte balance. Salt also have negativites if taken in excess, can increase blood pressure, can lead to heart disease and stroke.
Ingredient 5:
Gingerly Oil – also known as Nallenai in Tamil, Nuvalu Nuna in Telugu, Nallenna in Malayalam, Ellenai in Kannada, Thil Ka Tel in Hindi. Gingerly oil have significant health benefits. South Indians widely use gingerly oil in their cooking. It is a good source of Vitamin D, E and B complex and antioxidants. Apart from it they are also used in cosmetic purposes, as they promotes healthy skin, reduces pimples and rashes by preventing bacterial infections, very good factor of gingerly oil is, it slows down aging of skin. We, the Tamilians have a tradition of taking oil bath (using gingerly oil) every Saturday by massaging the entire body and head. Massaging removes toxins from you and leaves you detoxified and bathing removes heat from the body. We religiously follow this tradition where new borns also have no exception.
Ingredient 6:
Mustard seeds – also known as Kadugu in Tamil and Malayalam, Avalu in Telugu, Rai in Hindi. Mustard seeds are most probably used by all people all over the world in some or other form either via seeds or by oil or as sauce used in their recipes. We south Indian people use it as whole seeds. They are mostly used for seasoning the dishes. It is a high nutritious seeds rich in calcium, protein, manganese, iron, zinc, omega 3 fatty acids and dietary fiber. Mustard oil helps in Hair growth, hair loss, hydrates skin, and acts as a natural scrubber.
Ingredient 7:
Urad dal – also known as Black gram in English, Ulundhu in Tamil, Uddulu in Telugu, Uddu in Kannada, Uzhunnu in Malayalam, Urad in Hindi. Like other dal varieties, urad dal is rich in fiber, helps in strengthening your back bone (South Indian culture is to give dishes made out of black gram for girl children once they attain puberty to strengthen their bones), helps in iron deficiency, reduces risk of heart disease, helps to stabilize blood sugar levels, prevent constipation.
Ingredient 8:
Curry Leaves – also known as Kariveppilai in Tamil, Karivepaku in Telugu, Karibevu in Kannada, Kariveppila in Malayalam, Kadi Patta in Hindi. Curry leaves, I should call it as a magical leaves, because it has numerous health benefits. For children this curry leaves would be annoying leaf even for me when I am kid. We the South Indians use curry leaves daily in almost every recipes we prepare, we use it while seasoning the food. When we say its health benefits, the first thing strikes our mind is that it is good for long and strong hair, apart from that there are many more. It stops diarrhea, helps in digestion, lowers cholesterol levels and blood sugar levels, good for eyesight, rich in Vitamin C thus help to clean your blood, leaving skin fresh and healthy, rich in calcium, iron. Tip: 1. Mix curry leaves powder with buttermilk for stomach upset. 2. Having curry leaves with lemon juice clears off morning sickness in pregnant women.
Ingredient 9:
Coconut – also known as Thengai in Tamil, Kobbari Kaaya in Telugu, Thenginakai in Kannada, Thenga in Malayalam, Nariyal in Hindi. Coconut which can be used in different forms starting from tender coconut water, coconut water, coconut oil, coconut milk and many more. Tender coconut which has lots of benefits which we can look after it separately. Fresh coconut water is sweat in taste and are tremendously beneficial to health. Coconuts are one of the main ingredients in Indian cuisines which are widely used in preparing chutneys. Cocnuts are anti-viral, anti-bacterial, boosts immune systems, rich in fiber, controls diabetics by improving insulin secretion, improves good cholesterol, has good source of vitamins (C, E, B1, B5 etc.,) and minerals (iron, calcicum etc.,) to maintain a healthy skin and healthy hair.
Ingredient 10:
Garlic – also known as Vellai Poondu in Tamil, Vellulli in Telugu, Veluthulli in Malayalam, Bellulli in Kannada, Lasun in Hindi. As we all know garlic has many medicinal value, list goes very long. Helps in lowering Cholesterol levels, boosts immunity and digestive systems, helps to treat cough and cold, helps to lower blood pressure, gives relief from intestinal problems, boosts immunity, good source of vitamin C and B6, antioxidant, cancer fighter, natural antibiotic and the list goes on…..
Ingredient 11:
Cumin Seeds – also known as Jeerakam in Tamil and Malayalam, Jeelakara in Telugu, Jeerige in Kannada, Jeera in Hindi. My Ayurveda doctor advise me to drink a glass of Jeera water on an empty stomach early in the morning which is a natural remedy for various health problems. It is a very good source of Iron thus helps to treat anaemia and boosts immunity. Drinking a glass of jeera water during menstrual cycle helps in reducing the stomach pain. During my pregnancy, doctor advised to take jeera water daily which improves digestion.
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