Muringayila Thoran (Drumstick leaves stir fry)

 Morniga is affectionately called the miracle tree. Moringa leaves contains lots of nutrients. They are wonderful source of protein and one of the excellent sources of minerals like calcium, iron, copper, zinc and magnesium. Moringa contains more iron than the spinach. Pregnant, breast feeding women, elderly women and children would benefit from nutritious sources of such food. It is a good vegetarian substitute for protein supplement. 

Tender leaves are preferred to prepare this thoran. Separate leaves from the big stems. Do not overcook by closing with a lid since the taste will turn to bitter. In kerala we avoid cooking or eating  these leaves during monsoon /karkkidakam. Drumstick trees have the ability to suck lot of water along with the toxins and store it in its trunk. Chances are that during monsoon these toxins are to be released in to the leaves, So Ayurveda practitioners suggests do not eat this during karkitakam. 

Drumsticks leaves cleaned and washed  - 150 Gm.

Grated coconut  (small ) 1/2

Green chilly 2 small

Cumin seeds Apinch

Garlic  a small clove

Turmeric powder 1/2 Tsp

Toor Dal 1/4 cup (optional)

For seasoning : 

Mustard seeds 1/2 Tsp

Whole dried red chilly 2

Curry Leaves 1 Twig

Salt and coconut as required

Pressure cook the dal for 1 whistle adding sufficient water. Keep it aside. Coarsely grind the coconut along with turmeric powder cumin seeds, garlic and green chilly. keep it aside. (I always add parippu since my daughter like it that way)

In a hot kadai pour 1Tbsp coconut oil and splutter the mustard seeds. Keep the flame on low. add curry leaves and red chilly. Now add the ground coconut too. mix well. Add leaves and dal and salt too. Do not add excess water if any with the dal. Little bit of water you can sprinkle. Cover it for 3- 5 minuets. Its done  and spread the mix after opening in order to evaporate the excess water and let it dry.  you can have this curry with either rice or chapathi. 

For making the curry which is gravy type,  same steps can be followed but you can add water while cooking and ground paste consistency should be thick creamy not coarse. Ingredients remain the same.