‘If you cannot say it, Screw it’. Such was the mastery of our colonial masters. In 200 years Kattumaram became Catamaran, Udhagamandalam was simplified to Ooty, Mangai got Mango-d, Aaru Anju Sulai turned into an Orange and the humble Murungai keerai was glamorized to Moringa. All right, that’s enough banter for one post. Let’s get on with the recipe.
Moringa is a natural detoxifier which is rich in beta-carotene and calcium. In this recipe we will show you one of the better ways to amplify the nutritional profile of these leaves without compromising on their palatability. Our recipe of Murungai Keerai will yield 3 servings, with 396 kilocalories in each. To follow our recipe, you will need the ingredients listed below.
Ingredients, Measurements & Nutritional Values
|Gingelly oil||1 tablespoon|
|Mustard seeds||1 teaspoon|
|Cumin seeds||1 teaspoon|
|Dried red chilli||4|
|Urad dal (Mungo bean)||1/2 teaspoon|
|Chana dal (Split chickpea)||1/2 teaspoon|
|Desiccated coconut||100 grams|
|Moringa leaves||300 grams|
Click on the nutritional chart below to zoom
Instructions – Murungai Keerai Poriyal – Moringa Stir Fry
- Set a pot on medium heat.
- Add gingelly oil and allow it to heat up.
- Add dried red chillies, mustard seeds, cumin seeds, urad dal, chana dal and asafoetida to the oil. Saute and allow them to splutter for a minute.
- Add desiccated coconut and toast for 2 minutes.
- Add garlic, shallots, moringa leaves and salt to your taste. Mix well and cook for 5 minutes.
- 5 minutes later, drizzle some water and mix well. Reduce the heat to the lowest and cook for 10 minutes.
- 10 minutes later, turn off the heat and serve right away.
Murungai Keerai Poriyal – Moringa Stir Fry, another healthy recipe, the hissing cooker way.