Muringayila- Moringa Leaves Thoran, is one of my family favourite stir fry. We had a tree in the house and I used to make once in a week. Drumstick leaves will always remind me of my grandma and her patience when it came to cooking. This is a very simple yet nutritious dish which goes well with rice and moru curry (seasoned butter milk). The detailed recipe with step by step cooking pictures follows.
Clean and wash the leaves in cold water as you do in case of other greens. To prepare fresh, clean them in cold water and mop dry using an absorbent paper towel. Clean the leaves as you do for other greens like fenugreek, spinach etc. Sift the leaves from the twig and discard the stem, chop the leaves if you wish, otherwise, its whole leaves can be used in the recipes.
Moringa leaves are an excellent source of protein which is a unique feature for any herbs and leafy- greens in the entire plant kingdom.100 gms of fresh leaves carry of daily required levels of vitamin A. Vitamin A is one of the fat soluble anti oxidant offering several benefits, including mucus membrane repair, maintenance of skin integrity, vision and immunity. The only sad part is a bunch does not make much curry, just a cup full, but we all enjoyed it and even my kids.
Notes- Wash the drumstick leaves, and spread it on a paper towel and should dries out completely, it is very important to avoid lumps in stir fry. It is the effort required to pluck the leaves from the stem, there are short cuts like putting them in a bag overnight and the leaves kind of fall off. The leaves will reduce to a smaller quantity when cooked.
How to Make Muringayila- Moringa Leaves Thoran- Kerala Style Drumstick Leaves Stir fry
Wash the leaves well under running water and remove all dirt, spread it on a paper towel and let it dry to avoid lumps while making thoran/ stir fry. Heat oil in a pan and splutter mustard seeds and add dry red chillies.
Add onions and fry until slightly golden color.
Add the cleaned and dried leaves, salt and turmeric powder. Mix everything together and cover the pan with a lid for about 2 minutes.( do not add water, water will come out from the leaves when we add salt).
Meanwhile coarsely grind grated coconut, green chillies, red chilly powder, garlic, shallots, cumin seeds and curry leaves. Set aside.
Make a well in the middle of the pan by spreading the leaves to the side. Then add the coconut mixture and combine everything together.
Uncover the frying pan and cook in very low flame for 5 more minutes. Stir until all the water evaporates and dries out. Adjust salt and serve along with rice.
Enjoy, happy cooking and stay healthy.