Moringa Leaves Stir-Fry

"A healthy, easy, and delicious drumstick leaves stir-fry/moringa leaves stir-fry /murungai keerai poriyal, a perfect side dish for rice and kuzhambu and sambar varieties. Learn how to make this delicious stir-fry with step-wise pictures."


South Indian Style Bhindi Fry




South Indian


40 M




Healthy & easy

– 1 tbsp oil – 1 tsp mustard seeds – ½ tsp urad dal – ½ tsp chana dal – 2 dried red chilies – 10 shallots peeled and cut into halves – ¼ tsp ground turmeric – ½ tsp ground pepper or to taste – ¾ tsp salt or to taste – ½ tsp sugar optional – 3 cups moringa leaves loosely packed. Destemmed and cleaned. Measurement details: 1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml.

You will need:


Simple & easy-to-follow

Step 1

- Heat the kadai or a saucepan and add oil. I used my clay pot for making this poriyal. When the oil is hot, add mustard seeds, urad dal, and chana dal. When the mustard seeds splutter, add the dried red chilies and saute for 20 to 30 seconds.

Step 2

- Then add the chopped shallots.

Step 3

- Let the shallots turn translucent and soft. Then add the cleaning moringa leaves. Add salt, ground turmeric, and ground pepper.

Step 4

- Mix well. If using sugar, add the sugar as well and mix thoroughly.

Step 5

- Cover and cook the moringa leaves over medium-low heat for four to five minutes.

Step 6

- Then remove the lid and cook till the oozed out water is all evaporated.

Step 7

- Here it is after the poriyal is thoroughly cooked. Serve warm.

Hello all, I am Srividhya, the person behind Vidhya's Vegetarian Kitchen. My blog is all about vegetarian and vegan food with unique and exciting recipes from all over the world.

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