Murungai Keerai also known as moringa is one healthy green available loaded with iron.The first food most physician would recommend for an anemic patient would be this green.Most houses have this wonder green tree in their backyard.Only the leaf separating part from the stalk is a bit time-consuming.To do that job easier just keep this green in a poly bag in the fridge overnight.Next morning all the leaves would have fallen from the stick.Collect the leaves and make dishes with it.
Other moringa leaves recipes in my blog includes moringa adai, moringa soup, moringa leaves dal kuzhambu.
Preparation time 10 mins
Cooking time 10 mins
- Moringa leaves/Murungai keerai-1\2 bunch
- Oil-2 tsp
- Mustard-1\2 tsp
- Onion-1,medium size,finely chopped
- Salt to taste
To grind it to coarse paste:
- Grated coconut-1\2 cup (heaped)
- Red chilly-2 or 3
- Jeera-1\2 tsp
- Turmeric powder-1\2 tsp
- Garlic pods- 2 or 3 |(optional)
1.Seperate leaves for thick stalk and throughly wash it.Drain excess waterGrind the ingredients listed under " to grind " into a coarse paste form.
2.Heat oil in a pan.Pop put mustard seeds,follwed by chopped onions and saute it.
3.When the onion becomes translucent add in washed leaves,ground masla.salt.Mix it well.
4.Sprinkle very little water. Cover and cook till done.When done fluff up up well.
Serve for hot steamd rice along with some veg or non-veg gravy.