Drum sticks leaf & flower ka saag (murungai keerai poo poriyal)

Servings: 3-4
Preparation time: 8-10 minutes.
Cooking time: 15 minutes.
Total time: 25 minutes.

In south India almost every house has drumsticks plant; “Drum sticks leaf & flower ka saag (murungai keerai poo poriyal)” used to cook in every kitchen and every home

“Drumstick Leaf and Flower Porial” is a traditional South Indian stir-fry made with fresh drumstick leaves, delicate flowers, coconut, and mild spices. Known for its earthy flavour and aroma, this porial is a nutrient-packed dish often served as a side with Steamed Rice and Sambar or Rasam.

Rich in iron, calcium, and essential vitamins, drumstick leaves and flowers are considered a powerhouse of nutrition, supporting immunity, bone strength, and overall health. Light, wholesome, and easy to prepare, this porial is a perfect blend of taste and wellness rooted in age-old culinary traditions.

It is most common recipe in south Indian kitchen. It has magical properties and has medicinal value. It has wide benefits, as it is called wonder plant. It is particularly useful to those who suffer from knee pain as they provide great relief from pain and further it makes your skin glow.

Ingredients:

Drum sticks leaf and flower: 100-150 gm
Onion: 1 no. (Small)
Garlic paste: ½ teaspoon
Sesame seed oil/cooking oil: 2 table spoon
Salt: half teaspoon (as per taste)
Cumin: 1 teaspoon
Mustard seed: ½ teaspoon
Split black gram: 1 teaspoon
Red chilli: 1 no.
Red chilli powder: ½ teaspoon
Curry leaves: 1 twig
Asafoetida: 1 pinch
Turmeric powder: 1 pinch
Fresh scraped coconut: 1 tablespoon

Preparation:

Chop onion, Keep aside.
Grind scrapped coconut, cumin and chilli powder, make coarse paste, and keep aside.

Method:

Take fry pan put oil, when it smokes, add mustard seeds, red chilli and split black gram, wait till it sputters. Add garlic paste, chopped onion, salt and turmeric powder; add drum stick saag and flower stir and fry for couple of minutes (keep it stirring otherwise it may burn), add curry leaves too.
After few minutes it will change the colour and start shrinking, put half cup of water. Cook for 3-4 minutes on medium lower heat. Add coarsely ground paste, fry for couple of minutes. Put off the flame.
Now “Drum sticks leaf ka saag (murungai keerai poo poriyal)” is ready to serve.
Transfer into serving bowl; serve this as a side dish at lunch or dinner.