Monday, November 2, 2009
Murunghiya Cheera Thoran/ Drumstick leaf poriyal
Cleaning and picking murunghiya cheera requires lots of time and patience. My whole family helps me out in picking these leaves from its stick, though the whole place gets messed up with its sticks and some leaves being spread the whole place. But the end of it, it is teamwork and lotsa of fun and of course, talking of its nutrition value, it is good and increases the heamoglobin content...
So lets plunge into the ingredients right away
1. cleaned murunghiya cheera
2. grated coconut (optional)
3. pearl onions - 1 cup
4. salt to taste
5. turmeric powder - 1/2 tbsp
6. green chillies 1-2 slited into half
7. red dry chilli - 1-2
Method of preparation:
1. In a kadai, pour 1 tbsp oil and splutter 1 tbsp mustard seed, 1 tbsp uzhudu dhal seed, 1 tbsp of kadala paruppu and few coursely grounded groundnuts (optional). Sim the burner so that these seeds do not get charred.
2.Add chopped pearl onions, slit 2 green chilies, 2-3 red chilly and saute it till the onions gets that beautiful golden color. Add curry leaves and stir fry.
3. Add the murunghiya leaves to it. Sprinkle salt to taste and turmeric powder and mix it well and close it with a lid. Frequently, using spatula, just mix it so that the bottom portion of the pan comes to the top.
4. When it becomes dark green color, taste a piece of the leaf and check whether it is cooked fully.
5. Sprinke some grated cocunut on the top and mix it well and close the lid and cook for 1-2 mintues more.