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Muringayila Kadala Parippu Thoran / Drumstick Leaves Bengal Gram Stir Fry

Today, I brought before you a very nutritious dish from gods own country. It is Muringayila kadala parippu thoran. A very traditional but highly nutritious dish with drumstick leaves. This was my childhood favorite. At least one drumstick plant will be there in each and every backyard of Kerala houses. Yes , of course the garden fresh leaves give you a special delightful curry.

But  these leaves are not from our backyard, I bought this from our vegetable seller. It is really fresh, So I planned to make this thoran .  Drumstick leaves are considered to have most of the essential vitamins and minerals needed to us. But most of us will step back when thinking of the tedious and time consuming  cleaning of leaves. Patience is a must to pick each leaf carefully with hands and have to remove all the yellow matured leaves and stem.  If this has been done, the cooking process is very easy, the dish will be ready in few minutes.

In this recipe, I have used some Bengal gram (kadala parippu / chana dal) in order to get a dry thoran. If you need less watery curry use the toor dal .Here this bengal gram will cook little more while sauteing, so I cooked it only 80 to 90 % initially.  By doing so, you will get a nice dry thoran.

Video of the recipe 

 Muringayila kadala parippu thoran recipe

Author: Anju Aneesh
Recipe type: Side dish
Cuisine: India, South India, Keralae
Preparation time:  30 minutes | Cooking time: 15 minutes | Total time: 45 minutes

  • 100 gram drumstick leaves / muringayila
  • 1/4 cup split bengal gram / Kadala parippu or chana dal
  • Salt to taste
  • Water as needed
To grind
  • 1/2 cup coconut
  • 3 green chilies
  • 4 shallots
  • 1/4 teaspoon cumin seeds / jeerakam
  • 1/4 teaspoon turmeric powder
To temper
  • 2 teaspoons of coconut oil
  • 1/2 teaspoon mustard seeds
  • 2 dried red chilies, halved
  • 1 spring fresh curry leaves
Direction of preparation of muringayila kadala parippu thoran

  1. Pluck green drumstick leaves from the stem carefully and discard the yellow or old leaves. Wash thoroughly with fresh water to remove dust and worms if any.
  2. Soak split Bengal gram in water before starting the preparation. 
  3. Pressure cooked the soaked gram with enough water for two whistles. The parippu/ dal should be soft but not to be overcooked .
  4. Heat oil in another pan, splutter mustard seeds, saute curry leaves and red chilies for a few seconds.
  5. Add cleaned washed drumstick leaves and enough salt.
  6. Mix well and cook covered till the leaves turns soft.
  7. Now you can add the cooked parippu / dal and cook till the leaves softens nicely and water dries up.
  8. Meanwhile, crush green chilies, shallots and curry leaves in a mixer grinder. Add grated coconut and turmeric powder. Spin once gain. Just crush do not make fine paste.
  9. Add this to the pan and mix well. Cook covered on low flame till the raw smell leaves.
  10. Very tasty and nutritious thoran is ready. Serve hot with steamed rice.

Step by step preparation of muringayila kadala parippu thoran

  1. Before starting preparations, soak the split Bengal gram in water for 1 to 2 hours.
  2. Pressure cook the soaked gram with enough water. The water level should cover the gram fully. I have used about 1/2 to 3/4 cup of water. 
  3. Cook till the gram turn soft. Do not over cook. 
  4. Pluck the leaves carefully with your hand. Discard the yellow leaves and strong stems. Wash thoroughly with fresh running water to remove dust and debris if any. Drain and keep aside.
  5. Heat oil a pan, splutter mustard seeds, throw curry leaves and dried red chilies, saute for a minute. 
  6. Add the cleaned leaves and enough salt to i. Mix well and cook covered till the leaves turn soft.
  7. Add the cooked gram/ parippu / dal and mix once gain so that the dal absorb salt and the other flavours nicely. If excess water is there, discard it, just add only the cooked gram. 
  8. Cook this covered once again till the leaves cooked completely. Then open the pan and dry the mixture on medium heat.
  9. Meanwhile, crush the green chilies, shallots and cumin seeds in a mixer grinder.

  10. Then add coconut and turmeric powder. Then crush once again.
  11. Mix this with the drumstick leaves dal mixture and cook covered till the raw smell of coconut vanishes.
  12. Serve hot with steamed rice.

  1. Do not over cook the bengal gram / kadala parippu / chana dal
  2. Clean the drum stick leaves thoroughly before use.

                                                                          Happy cooking

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