How To Make Murungai Poriyal
For this healthy poriyal dish, the Moringa leaves provide a nice green color and an earthy, slightly bitter taste that go well with mustard seeds and chili.
Preparation:
Cooking:
Total:
Serves:
Ingredients
- 2cupsmurungai leaves,drumstick vegetable
- 1tbspoil
- 1tspmustard seeds,black
- 4pcsgarlic,crushed
- 2Thai chilis,chopped
- 1tspturmeric powder
- curry leaf
- 1tspsalt
- 5shallots,sliced
- ½cupwater
Instructions
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Add oil to a pan.
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Add mustard, curry leaves, onion, garlic and sauté.
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Add the murungai leaves and stir for a few minutes.
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One softened slightly, add turmeric, salt and chillies. Add water.
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Upon boiling of the mixture, reduce to a simmer and cook with a lid on.
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*Note: If desired, add ¼ cup unsweetened grated coconut.
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Serve alongside steamed basmati or jasmine white rice and ghee.
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Enjoy!
Nutrition
- Calories:Â 254.08kcal
- Fat:Â 7.89g
- Saturated Fat:Â 0.65g
- Trans Fat:Â 0.03g
- Monounsaturated Fat:Â 4.70g
- Polyunsaturated Fat:Â 2.29g
- Carbohydrates:Â 43.01g
- Fiber:Â 6.64g
- Sugar:Â 12.46g
- Protein:Â 7.32g
- Sodium:Â 631.25mg
- Calcium:Â 156.41mg
- Potassium:Â 747.71mg
- Iron:Â 3.92mg
- Vitamin A: 5.42µg
- Vitamin C:Â 30.00mg
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