Muringayila Kadala Parippu Thoran / Drumstick Leaves Bengal Gram Stir Fry

Muringayila kadala parippu thoran with step by step photos

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 sautéing, so I cooked it only 80 to 90 % initially. By doing so, you will get a nice dry thoran.

Muringayila kadalaparippu thoran recipe | Kerala drumstick leaves stir fry | How to make drumstick leaves lentil stir fry

Kerala drumstick leaves and lentil stir fry

Preparation time: 30 minutes | Cooking time: 15 minutes | Total time: 45 minutes

Ingredients

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

How to Make muringayila kadala parippu thoran - video

Muringayila kadala parippu thoran with step by step photos

Before starting preparations, soak the split Bengal gram in water for 1 to 2 hours.
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.
Cook till the gram turn soft. Do not over cook.
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.
Heat oil a pan, splutter mustard seeds, throw curry leaves and dried red chilies, sauté for a minute.
Add the cleaned leaves and enough salt to i. Mix well and cook covered till the leaves turn soft.
Add the cooked gram/ parippu / dal and mix once gain so that the dal absorb salt and the other flavors nicely. If excess water is there, discard it, just add only the cooked gram.
Cook this covered once again till the leaves cooked completely. Then open the pan and dry the mixture on medium heat.
Meanwhile, crush the green chilies, shallots and cumin seeds in a mixer grinder.
Then add coconut and turmeric powder. Then crush once again.
Mix this with the drumstick leaves dal mixture and cook covered till the raw smell of coconut vanishes.
Serve hot with steamed rice.

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