Murunga Keerai Urula Poriyal Recipe - Moringa Aloo Sabzi
Murunga Keerai Urula Poriyal is a simple easy and wholesome dish made from boiled potatoes and sautéed drumstick leaves, delicately spiced sambar powder and a mustard tadka. Serve the poriyal along with Thakkali Vengaya Sambar, Steamed Rice and Carrot Salad for a wholesome weekend meal.
Murunga Keerai Urula Poriyal is a simple easy and wholesome dish made from boiled potatoes and sautéed drumstick leaves, delicately spiced sambar powder and a mustard tadka. You can also pack this sabzi in your Lunch Box, as it is easy to make and gets ready in no time.
Did you know Drumstick leaves is known for its excellent source of nutrition and is natural energy booster. Drumstick leaves also known as Moringa, helps lower blood pressure, blood sugar in diabetics and is a also sleep aid. Its detoxifying effect may come from Moringa's ability to purify water. Moringa acts as a coagulant attaching itself to harmful material and bacteria.
If you like this recipe, you can also try other Vegetarian Recipes such as
- 3 Potato (Aloo) , boiled and cut into cubes
- 300 grams Drumstick Leaves (Moringa/Murungai Keerai) , washed and chopped
- 1 Onion , finely chopped
- 1 inch Ginger , finely chopped
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Red chilli powder
- 1/4 teaspoon Sambar Powder
- 1/2 teaspoon Mustard seeds
- Cooking oil , for cooking
- Salt , to taste
How to make Murunga Keerai Urula Poriyal Recipe - Moringa Aloo Sabzi
To begin making the Murunga Keerai Urula Poriyal Recipe; we will first cook the drumstick leaves and potato separately.
Heat a teaspoon of oil in a pan; add the chopped drumstick leaves, a little salt and saute the moringa leaves until it becomes soft and tender.
As the drumstick leaves cook, you will notice that it releases water. Once soft increase the heat to high and saute the drumstick leaves until all the water from the drumstick leaves is vaporised. Turn off the heat, transfer the drumstick leaves to another dish and keep aside.
Wipe the same pan clean with the paper towel. Heat a tablespoon of oil; add in the mustard seeds, ginger, onions and sauté until the onions are lightly browned.
Add the potatoes, sprinkle some salt and stir fry until the potatoes are lightly roasted. Add the turmeric, red chilli powder, cinnamon powder, sambar powder and salt.
Stir until all the ingredients are well combined.
Sauté this Urula kizhangu / potatoes for a couple of minutes until you get flavors arising from the dish and the potatoes get well coated with the spices. At this stage stir in the sautéed moringa leaves.
Cover the pan and simmer the Murunga Keerai Urula Poriyal for another couple of minutes. Turn off the heat, transfer the poriyal to a serving dish.
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