South Indian Style Murungakkai Poriyal Recipe - Drumstick Stir Fry
A light side dish with hearty drumsticks that has the slight flavours from kerala and tamil Nadu. The spices are simple and is tossed in which freshly grated coconut. You can serve this side dish along with steamed rice, and a curry.
Murungakkai Poriyal Recipe is a simple recipe from South India made by stir frying the drumsticks. Chopped drumsticks are sautéed in basic spices and then laced with fresh grated coconut. Usually, the poriyal is used as a side dish recipe with a curry, roti, sambar or avial and steamed rice.
For a great tasting poriyal, it is important to find drumsticks that have soft centres and are slightly thick. Thicker drumstick means the pulp is more which makes it more juicy & nutritious & a sheer pleasure to eat.
Did You Know: The drumstick tree is typically called a powerhouse of minerals as every part of it - leaves, fruits (pods), flowers, barks and seeds — has tremendous medicinal value. Popularly used in many South Indian preparations, fresh pods called drumsticks cooked along with their seeds are a good source of oleic acid, a health-benefiting monounsaturated fat. Drumstick pods and leaves are also an excellent sources of vitamin-C.
If you like this recipe, try more Drumstick Recipes that you can make for your everyday meals:
- Nuggekai Kharbyaali Recipe (North Karnataka Spiced Drumstick Sambar)
- Batata Saragva Nu Shaak Recipe (Spicy Aloo and Drumstick Vegetable)
- Saragvo Nu Shaak Recipe (Drumstick Masala Sabzi)
- 5 Drumstick , cut into 3 inch pieces
- 1/2 cup Fresh coconut , grated
- 2 Green Chillies , slit
- 1 sprig Curry leaves
- 1 teaspoon Mustard seeds
- 2 teaspoons Coconut Oil
- 2 Dry Red Chillies
- 1/2 teaspoon Turmeric powder (Haldi)
- Salt , to taste
- Water , as needed
How to make South Indian Style Murungakkai Poriyal Recipe - Drumstick Stir Fry
To begin making Murungakkai Poriyal Recipe, wash the drumsticks well & peel them by removing the tough green part. Cut them in 2 inches length.
Take about glass of water in a kadhi, bring it to a boil, add these drumsticks with salt, turmeric powder (optional) & lightly steam them for 5-8 minutes. Be careful not to overcook the drumsticks. It should be tender but not mushy as in sambar or avial.
Drain the water, keep the steamed drumsticks aside to cool slightly.
Grate the coconut, add the green chillies & grind them well in a mixer.
In the kadai, add coconut oil, once hot, add the mustard seeds, let it crackle.
Then add the dry red chillies, curry leaves & add the steamed drumsticks.
Mix everything well & let it cook for a minute. Add the grated coconut & give it one last stir.
1. While peeling the drumsticks, remove only the thick part of the skin. Try to retain some part of the green thats good for health.
2. For this recipe, Drumsticks should be fresh, thick (pulpy inside). Don’t purchase long & slim looking drumsticks that lack the pulp.
3. If you are making this recipe for your kids, avoid the green chillies & only add grated coconut.
South Indian Style Murungakkai Poriyal Recipe - Drumstick Stir Fry is part of the Recipe Contest: South Indian Cooking