Murungai Keerai Poriyal / Drumstick Leaves Sabji.

INGREDIENTS

3 Bunch Drumstick Leaves

3 tbsp Roasted Rice Powder (Parboiled Rice)

Red Chilies 18 numbers (as per your preference, quantity can be increased or decreased)

1 tsp Coriander Seeds

1 tsp Cumin Seeds

2 tbsp Coconuts (grated or chopped in small pieces)

1 Onion

Salt to taste

Tempering

½ tsp Mustard Seeds mixed with Urad Dal

½ tsp finely chopped Onion

1 tbsp Cooking Oil

METHOD

1. First blanch the leaves by adding salt and drain out the water and keep it aside.

2. Roast the parboiled rice. Grind the roasted rice and make a fine powder and Keep it aside.

3. Nextly roast red chilies, cumin seeds, and coriander seeds and grind it to make a fine powder, now add coconut and onion and run the grinder, finally add roasted rice powder and salt to taste and again run the grinder to make a fine powder (this is the process to grind.)

4. Heat a wok with oil, add Mustard Seeds mixed with urad dal and Cumin Seeds, when it starts splutter, add onion. Fry till it turns in golden color. Now add blanched leaves and the prepared powder (mentioned in step 3) and mix it well and cover with lid and leave it for 2 – 3 minutes on low flame.

5. Drumstick leaves sabji is ready to serve.

Note:

Please take tender leaves only.

This sabji goes well with chapati and sambar rice.

Thanks and Regards,

Latha

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