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Main Course

Muringayila Curry | Drumstick Leaves Curry

Muringayila Curry prepared from drumstick leaves is a styled and very popular nutritious dish. In Kerala almost all have a drumstick tree in their kitchen garden. Drumstick trees are very beautiful to behold especially in the blooming season.

Ingredientsfor 3 servings

1 cup Muringa ela
1/2 Of Coconut
1/2 tsp Cumin seeds (Jeerakam)
4 nos Garlic cloves
1/4 tsp Turmeric powder
2 tsp Raw Rice
Salt, to taste
2 tbsp Coconut oil
1 nos Red chillies (Kollamulaku)
1 tsp Mustard seeds
Curry leaves, a few

Preparation

Step 1
For preparing Muringayila Curry, grind together grated coconut, cumin seeds, garlic, turmeric powder, rice and salt along with enough water into a smooth paste.
Step 2
Add enough water and mix the paste well.
Step 3
Warm the oil in a pan or a kadai.
Step 4
Let the mustard seeds crackle and cook red chillies and curry leaves.
Step 5
Add drumstick leaves and cook for a while.
Step 6
When done, add the diluted coconut paste and Stir everything together thoroughly.
Step 7
When the foam starts to come, take it off the heat.
Step 8
Do not boil it as it would reduce it's taste.
Step 9
You can make the same Muringayila Curry by adding Dal or Parippu too. Kids would definitely love it. Note that you prepare Muringayia dish at least once a week.

Tip

Taste the gravy before adding the main ingredient. It should be well-seasoned and balanced on its own — the protein or vegetable will dilute it slightly.

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Main Course

Muringayila Curry | Drumstick Leaves Curry

Ingredientsfor 3 servings

1 cup Muringa ela
1/2 Of Coconut
1/2 tsp Cumin seeds (Jeerakam)
4 nos Garlic cloves
1/4 tsp Turmeric powder
2 tsp Raw Rice
Salt, to taste
2 tbsp Coconut oil
1 nos Red chillies (Kollamulaku)
1 tsp Mustard seeds
Curry leaves, a few

Preparation

Step 1
For preparing Muringayila Curry, grind together grated coconut, cumin seeds, garlic, turmeric powder, rice and salt along with enough water into a smooth paste.
Step 2
Add enough water and mix the paste well.
Step 3
Warm the oil in a pan or a kadai.
Step 4
Let the mustard seeds crackle and cook red chillies and curry leaves.
Step 5
Add drumstick leaves and cook for a while.
Step 6
When done, add the diluted coconut paste and Stir everything together thoroughly.
Step 7
When the foam starts to come, take it off the heat.
Step 8
Do not boil it as it would reduce it's taste.
Step 9
You can make the same Muringayila Curry by adding Dal or Parippu too. Kids would definitely love it. Note that you prepare Muringayia dish at least once a week.

Tip

Taste the gravy before adding the main ingredient. It should be well-seasoned and balanced on its own — the protein or vegetable will dilute it slightly.