Ingredients

• Murungaikerai (Drumstick leaves) - 1 bundle
• Dhal - 100 g
• Onion - 100 g
• Garlic 20 flakes
• Red Chillies - 3
• Mustard - 1/2 tsp
• Black Gram 1 tsp
• Cooking oil - 3 tsp
• Grated coconut - 7 tsp
• Salt to taste

How to Make Murungaikerai Porial

• Separate the green tender leaves of the drumstick. Wash and drain.
• Boil 1 cup of water in a vessel, add washed dal and 4 drops of cooking oil, and cook for 15 to 20 mins.
• Cooked dhal should not become a paste; it should be separate. Drain the water thoroughly.
• In a kadai, heat oil and add red chillies and mustard seeds.
• When mustard splutters, add black gram and fry until it becomes light brown.
• Then add onion and garlic and fry for 5 mins.
• Add drumstick leaves, mix with onion.
• Add half a cup of water and close with a lid.
• Keep stirring occasionally for 5 mins.
• When the leaves are completely cooked, add salt, dal and grated coconut and mix. Serve hot.
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