Murungakai Poriyal / Drumstick Poriyal Recipe
Murungakai poriyal is one of the traditional dishes from the South Indian cuisine which is known for its rich taste and alluring flavor.
Murungakai poriyal is one of the traditional dishes from the South Indian cuisine which is known for its rich taste and alluring flavor. Its tree is commonly called as drumstick tree. Murungakai poriyal is one of the authentic foods of Tamil nadu and Kerala, where it is grown and used on a large scale. Generally drumstick poriyal is used as an accompaniment for rice and roti and in Tamil language it is popularly called as `murungakai poriyal`. Murungakai poriyal is famous in the states of Tamil nadu, kerala, Karnataka and Andra Pradesh and it is commonly called as `moringa`. Nowadays you get moringa in the powder form in all organic stores. It has been prominently used in the south Indian cooking for centuries. Only in recent times, moringa is much talked about for its health benefits, and it has attained a global reach and the importance of taking moringa on a daily basis is being insisted widely.
Murungakai Poriyal Varieties
There are many varieties of murungakai poriyal and some of the famous varieties are kalyana murungai, kaatu murungai, punal and poonai murungai, sem murugai, thavacu murungai, mul murungai and nal murungai which interestingly have their references in ancient Tamil literatures like Aganaanooru from the sangam Literature.
Murungakai Poriyal - Benefits Of Drumstick :
It is grown in most of the houses in their backyards which makes it convenient to pluck a fresh drumstick and cook instantly.
Murungakai is helpful in the development of bones and it boosts the immunity of our body. It is a natural blood purifier and it improves digestion. It also helps in relieving breathing disorders like wheezing and asthma. It regulates the blood sugar levels in the body and also enhances the functioning of gall bladder. It is a rich source of minerals, and young drumstick pods contain oleic acid, which is a healthy mono saturated fat. It also has anti inflammatory and anti diabetic properties.
Murungakai Poriyal - Origin Of Its Name :
Murungakai poriyal is a Tamil phrase, and its name is derived from the Tamil word `murungai’ which means `twisted pod`. The term ` muringakai poriyal ` means a fried or dry curry made out of drumstick.
Murungakai Poriyal - Geographic Facts :
Moringa usually grows in the tropical and subtropical regions of South Asia. It is widely grown in the southern parts of India. It is grown in a large scale for preparing traditional herbal medicine in the tropical areas of India. It usually grows very tall and reaches a height of 10-12 m and trunk can measure up to 40-45cm. Basically, drumstick trees do not need exclusive care and heavy rainfall and therefore it grows everywhere with moderate sunlight and rainfall.
Murungakai Poriyal - Biological Details :
Its botanical name is `moringaoleifera` and this species name is derived from the Latin words `oleum` which means `oil` and `ferre` means `to bear`. It belongs to the family of Moringaceae and it is popularly called as the Miracle Tree. The flowers are fragrant and it also has several nutritive benefits in it and has yellowish-white petals. It is a deciduous tree where its pods, leaves and even twigs are edible. Moringa trees grow upto 9 metres height on an average scale and have a gray bark and oval-shaped leaflets.
Murungakai Poriyal - Its Popularity :
Although moringa is known from ancient times, its importance has been forgotten in the past decades and now there is again a great comeback and it has become a superfood of the new era. Lots of awareness has been created about this vegetable and people show interest in eating this superfood. Especially from the past few years, it has been occupying an important place in the health and wellness programs.
Murungakai Poriyal - Usage Of Drumstick In Cooking :
It goes extremely well with rasam rice and curd rice along with a thuvayal and a papad. More than restaurants, murungakai poriyal is being cooked at homes more frequently, as it is easily accessible and widely grown in backyards. This native recipe has been cooked with fervor and passed on to generations and relished by all for its delicious taste, fleshy nature and chewy texture. Let us see the method of preparing this scrumptious murungakai poriyal at home by adding some aromatic Indian spices.
Ingredients Required To Make Murungakai Poriyal Recipe :
Murungakai Poriyal - How To Make Drumstick Poriyal Recipe :
Wash the drumstick and cut into long pieces of equal size, approximately for about the length of 2 ½ inches each.
Just scrape the hard outer layer which is dark in color.
Next, chop the onions and the tomatoes into fine pieces.
Place a `kadai`{thick curved vessel to prepare sabzis and other dishes} in the stove and let the flame be high.
Once it is heated, pour two tablespoons of gingelly oil and after a minute, add a teaspoon of mustard seeds in it.
Once it splutters, add a red chilli, a tea spoon of fennel seeds, half a tea spoon of broken urad dal followed by a pinch of curry leaves in it.
While sautéing, just add a pinch of `hing` or asafetida for added flavor. Now adjust the flame to medium mode.
After sautéing, add the finely chopped onion and tomatoes and fry nicely.
Let them get mashed and at this stage just add the following masalas to it. Add the measured quantity of chilli powder, coriander powder, turmeric and the required amount of salt and stir well with a ladle.
Let it cook for 2-3 minutes, and after the raw smell of the spices is gone, add the chopped murungai kai into the kadai and pour a little water and mix everything well.
Close it with a lid and simmer the flame and allow it to cook for 8-10 minutes.
After 10 minutes, just open the lid and just poke one piece of drumstick with a knife or a spoon to ensure that it is cooked fully.
By this time the drumstick would have got blended with the masala well and the oil would have started oozing out from the sides of the kadai, and you will get a nice flavor out of it. You can see the drumstick has been cooked completely.
At last, sprinkle the grated coconut and let it remain in low flame for two more minutes.
Garnish it with fresh chopped coriander leaves all over and switch off the stove.
Now the murungai kai poriyal is ready to eat.
Serve it with hot steamed or raw rice, sambhar, pepper rasam, kootu, pachadi and appalam.
Some Tips To Follow To Make Murungakai Poriyal :
• Always choose fresh and fleshy drumstick to make the murungakai poriyal to enjoy the ultimate taste. A tender plump drumstick will be ideal to make this poriyal.
• Do not add too much water while cooking as it will break the drumsticks and the murungakai poriyal will turn mushy.
• Let the kadai be heavy and thick bottomed so as to prevent the vegetables from getting scorched.
• Be a bit liberal about the usage of oil because the murungakai poriyal will be exotic if the drumstick pieces are well doused in the fried onion tomato masala.
• Try this dish with a thalicha thayir sadham (spicy seasoned curd rice) on a summer afternoon and you will need nothing more than a glass of chilled water.
Ingredients
Directions
Wash the drumstick and cut into long pieces of equal size, approximately for about the length of 2 ½ inches each.
Just scrape the hard outer layer which is dark in color.
Next, chop the onions and the tomatoes into fine pieces.
Place a `kadai`{thick curved vessel to prepare sabzis and other dishes} in the stove and let the flame be high.
Once it is heated, pour two tablespoons of gingelly oil and after a minute, add a teaspoon of mustard seeds in it.
Once it splutters, add a red chilli, a tea spoon of fennel seeds, half a tea spoon of broken urad dal followed by a pinch of curry leaves in it.
While sautéing, just add a pinch of `hing` or asafetida for added flavor. Now adjust the flame to medium mode.
After sautéing, add the finely chopped onion and tomatoes and fry nicely.
Let them get mashed and at this stage just add the following masalas to it. Add the measured quantity of chilli powder, coriander powder, turmeric and the required amount of salt and stir well with a ladle.
Let it cook for 2-3 minutes, and after the raw smell of the spices is gone, add the chopped murungai kai into the kadai and pour a little water and mix everything well.
Close it with a lid and simmer the flame and allow it to cook for 8-10 minutes.
After 10 minutes, just open the lid and just poke one piece of drumstick with a knife or a spoon to ensure that it is cooked fully.
By this time the drumstick would have got blended with the masala well and the oil would have started oozing out from the sides of the kadai, and you will get a nice flavor out of it. You can see the drumstick has been cooked completely.
At last, sprinkle the grated coconut and let it remain in low flame for two more minutes.
Garnish it with fresh chopped coriander leaves all over and switch off the stove.
Now the murungai kai poriyal is ready to eat.
Serve it with hot steamed or raw rice, sambhar, pepper rasam, kootu, pachadi and appalam.
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