Ingredients
- 2 cups drumstick leaves (cleaned)
- 1 onion (chopped)
- 2-3 green chilies (slit)
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- A pinch asafoetida
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt to taste
- 1 tablespoon oil
Directions
Muringayila curry, commonly referred to as Drumstick Leaves curry, embodies the essence of South Indian cuisine with its vibrant flavors and wholesome ingredients. This dish celebrates the nutritional powerhouse that is drumstick leaves, known for their rich content of vitamins, minerals, and antioxidants.
The preparation of Muringayila curry begins with a medley of aromatics sizzling in hot oil—mustard seeds pop, cumin seeds release their earthy fragrance, and onions slowly caramelize to a golden hue. Green chilies provide a subtle heat that complements the dish’s complex flavors.
A dash of turmeric powder adds a warm, golden color to the curry, while red chili powder contributes a kick of spice. Asafoetida, with its pungent aroma and umami undertones, enhances the overall depth of the dish.
The star of this curry, the drumstick leaves, are then added to the fragrant mix. These tender leaves wilt and infuse with the flavors of the spices, creating a harmonious blend of tastes. As the curry simmers gently, the leaves release their unique essence, resulting in a dish that is as nutritious as it is delicious.
Seasoned with just the right amount of salt, the Muringayila curry is left to simmer, allowing the flavors to meld together and develop into a symphony of taste. The final dish is a vibrant green curry that is both visually appealing and a delight to the taste buds.
Served steaming hot alongside fluffy white rice or with freshly made rotis, this Muringayila curry is a testament to the rich culinary heritage of South India. It is a dish that not only satisfies hunger but also nourishes the body and soul with its wholesome ingredients and robust flavors, making it a cherished addition to any mealtime spread.
Please note that the video recipe above does not exactly match the ingredients we used in this article. There are slight differences. You can find more recipe videos on our YouTube channel. Visit @punguskitchen.
Muringayila curry is also a good source of vitamin B complex, vitamin C, vitamin K, and beta carotene.
Steps
1 Done | Heat oil in a pan and add mustard seeds. Allow them to splutter. |
2 Done | Add cumin seeds and sauté for a few seconds until they start to crackle. |
3 Done | Add chopped onions and green chilies. Sauté until the onions turn translucent. |
4 Done | Add turmeric powder, red chili powder, and a pinch of asafoetida. Mix well. |
5 Done | Add the cleaned drumstick leaves and stir-fry for a few minutes until they wilt. |
6 Done | Add salt to taste and mix everything well. |
7 Done | Cover and cook on low heat for about 5-7 minutes. |
8 Done | Once the leaves are cooked, remove from heat. |
9 Done | Serve hot with rice or roti. Enjoy your nutritious and flavorful Muringayila curry! |
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