Murungai Keerai Poriyal

In the form of a Poriyal, or stir fry, this is perhaps one of the best ways to consume the superfood that is Moringa leaves.

This is a very easy recipe to reproduce – the most effort needed is perhaps in just separating the leaflets from the stalks. It is culturally considered the Villager’s stir fry – when there weren’t many vegetables to cook one turned simply to the Drumstick trees behind one’s house. The main ingredient is readily available in our Bioregion considering the numerous Moringa trees that grow here, and also how easily and quickly they grow!

How it’s done:

• Wash a large bunch of Moringa leaf stalks. Then strip the leaflets into a plate taking care to avoid or remove the little sticks and the yellow leaves, as both can be hard to digest. You should have about 3 cups of leaflets.
• In a pan heat 1 teaspoon of oil, then add ¼ teaspoon of Mustard seeds, once they splutter add ¼ teaspoon of Urad Dal and 1 dried Red Chilli torn up and saute briefly.
• To the above add 10 small Onions (sliced), and 3 chopped garlic cloves, and saute them until they turn translucent. Then add the Moringa leaflets, salt to taste and ¼ teaspoon of sugar (the sugar helps reduce the bitterness of the greens, and also retain their vivid color!). Mix well and cook for 4-5 minutes, stirring occasionally and sprinkling a little water too.
• Add 3 tablespoons of grated Coconut and mix well, then turn the heat off.

This stir fry goes so well with hot millet rice and any kind of Rasam or Sambar!