Muringayila Curry | Drumstick(Moringa) Leaves Curry | Muringa Ela Curry

Muringayilla(Drumstick leaves) recipes are always a big yes to our family. The only drawback is getting fresh leaves in hand unless you have these at home. When we were in US, the indian stores used to get them and were one of the costliest leaves in the Indian stores due to the increased demand. The bunches would be very limited and would vanish in no time. 

Here, I hardly see any supermarkets or grocery shops having muringayilla(Drumstick leaves) for sale. But back home we have fresh leaves in our backyard and all Kerala homes may be having at their home. The tedious task of these leaves is the separating of leaves from the small veins and tiny branches. Although I heard that the leaves if left overnight in the refrigerator eases the task of separation and can be shaked off easily in a bowl. But mom didn't consent to the idea of storing these leaves, and say it should be used fresh as you pluck. Hence, I haven't tried that method yet.

Muringayilla(Drumstick leaves) is used as soups, stir fries or curry. This curry was introduced to me in a restaurant long back as a child. Gradually, mom started making this at home and I adapted from her. I find this as a quick fix curry that you can prepare and if you have nothing left in your pantry. This curry tastes delicious with steamed rice and a spicy stir-fry(mezhukuparetti).

Muringayilla(Drumstick leaves) is a booster pack of all major vitamins and minerals. They are rich in calcium and vitamin A. They also stimulate the nervous system. They have seven times more vitamin C than orange fruit and so boosts the immune system. They prevent anaemia and contains the iron mineral in considerable amounts. Thy have many essential amino acids that increase the appetite. They also have a good amount of fibre that helps prevent constipation. They also help control blood sugar in diabetes. Muringayilla(Drumstick leaves) also acts as a detoxifying agent and there by removes all toxins in the blood. Drumstick leaves soup can be used to treat asthma as it acts as an anti-inflammatory agent. They are also known to increase breast milk secretion and is used by expectant mothers and lactating. So if you get hold of the leaves at least once a month, we should definitely consume them.

PS: It is said that we shouldn't use muringayilla(Drumstick leaves) during karakkidam masam of Malayalam calendar, somewhere in July and August. The leaves are considered toxic in these months. They absorb the toxic minerals from soil and so are said to be inedible during these months, don't know the scientific reasons though.

I have updated a YouTube #shorts of this curry, please watch this link here. In that, I added 1/2 cooked dal too. You can make this curry both ways, with or without cooked dal. With dal, the consistency of the curry is thicker than without dal.

Preparation time~ 30 mins
Cooking time~ 20 mins
Serves ~ 4
Author~ Julie
Ingredients
muringayila/ drumstick leaves/ moringa leaves cleaned 2 cups
chilly powder 1/2- 3/4 tsp
salt to taste
oil 1 tbsp

to grind
coconut 1/2 cup grated
turmeric powder 1/2 tsp
cumin seeds /jeerakam 1/2 tsp
shallots /kunjulli 2
garlic cloves 2

to temper
dry red chilly 2
mustard seeds 1/2 tsp
curry leaves, a sprig

chilly powder 1/2 tsp
oil 1tbsp

Method

• Shake off the leaves by holding the bigger stems(helps to get rid of small insects, spiders if any). Clean the muringayilla (moringa leaves) carefully by removing the bigger stems and then the small little stems to be separated out, leaves should be alone saved in the bowl. Discard any yellow leaves if present.
• Wash under running water once to remove any impurities and drain in a colander, else it's hard to hold the leaves together, and they generally float on top of the water.
• Heat a kadai or clay pot and pour oil. When it is hot, add the cleaned leaves. Sauté until slightly wilted. Add the chilly powder and sauté on low flame, or add the chilly powder when grinding.

• In the meantime, grind the ingredients listed 'to grind' to a smooth paste by adding very little water. Add this paste to the wilted leaves. Cook on low flame for 2 mins. Add a cup or more water to make the gravy watery.Add salt as needed and simmer for 2–3 mins until the curry is thickened and combined well. Switch off flame.
• Heat oil in another pan and add the mustard seeds when hot. Add in dry red chillies and curry leaves and chilly powder on low flame, switch off immediately to prevent chilly powder from burning. Pour this over the curry and serve!

NOTES

* You can even cook 1/2 cup tuvar dal(sambar parippu) in a pressure cooker and add to this curry to add protein.You can make this curry both ways, with or without cooked dal. With dal, the consistency of the curry is thicker than without dal.

* Don't cook the leaves too long, or it loses the flavour.
* Add salt once the leaves are wilted, or you might end up adding more salt than required.
* Adding water to the gravy totally depends on your personal preference of how watery you want the gravy.

 

For all Kerala veg curries(nadan ozhichu curries), Click here in this link.