MURUNGAI KEERAI STIR FRY/முருங்கைக் கீரைப் பொரியல்

Murungai keerai or DRUMSTICK greens have seven times more Vitamin C than Oranges and 15 times more Pottassium than Bananas. The leaves have Calcium, Protein, Iron and amino acids helping in building muscles.

Murungai tree is also known as "Miracle Tree" why because its all parts have medicinal properties.

Moringa leaves are rich in Vitami  A, C, B1, B2 B3, B6 and folate. also rich in Iron, Magnesium,  

Calcium, Phosphorous and Zinc.

One cup of Moringa leaves are packed with 2 gms of Protein, Magnesium, Vitamin B6, Iron, Riboflavin, and Vitamin A. 

source credit Google.

How to make this incredible greens into tasty stir fry?

Ingredients:

Moringa greens one bunch 

Groundnut oil 1.5 tbsp

Mustard seeds 1/2 tsp

Whole Urad Dal 3/4 tsp

Dried red chillies  2 split

Turmeric powder 1/2 tsp

Shallots 1/2 -3/4 cup

Shredded Coconut 3/4 cup 

Rock salt 3/4 tsp

Water 3/4 cup

PROCEDURE:

How to make this nutri greens stir fry?

Wash the greens. Remove matured yellow leaves if any.

Pluck the leaves with tender stem and flower buds if any. 

Chop roughly.

Heat oil on medium flame.

 

Throw Mustard seeds into hot oil.

Once they start to splutter, add chopped shallots and split Red chillies.

Add Whole Urad Dal.

Saute for a while until shallots fried translucent. 

Add turmeric.

Transfer the chopped greens.

Saute for 2 minutes.

Add one cup of water and salt.

Let cooking covered until the greens turn soft and no water remains.

Turn off the heat.

Add shredded Coconut and mix to combine.

Enjoy with hot steamed Rice and one tsp of ghee.

So simple yet so healthy.

Note:

Addition of 1/2 cup of shallots or Bellary onion and 3/4 cup of shredded Coconut balances the bitterness and turns this dish more yummy. 

Moringa greens have immense health benefits so we must have this miraculous greens cooked in any variation. We can add this with cooked dal.

We can make Moringa greens soup or podi that can be enjoyed with Idlis or hot steamed Rice.

 

HEALTHY CURRY LEAVES THOKKU/PICKLE

Curry leaves, the quintessential aromatic ingredient used in South Indian, especially in Kongu regional kitchen have an array of health benefits and therapeutic properties.

It is indegenous to India, Sri lanka  and many South East Asian Countries. It is known as கடி பட்ட or Meetha Neem in Hindi, karuvaeppilau in Tamil, Karivempu in Malayalam, Karivepaaku in Telugu.

Curry leaves are a rich source of  Calcium, Iron and many other minerals. Apart from it, they are loaded with Vitamin A, Vitamin B, Vitamin C, Vitamin B2.

Benefits of Curry leaves:

For EYE health:

Curry leaves are rich in Carotenoids  contents of Vitamin A supports the health of Cornea. Vitamin A dificency can cause night blindness, vision loss and Cloud formation. The Rich content of Vitamin A present in Curry leaves treats cataract

Further it keeps Retina safe and protect against vision loss.

For HAIR:

Curry leaves are actively beneficial for abundant hair growth, cures dandruff and prevents premature graying of hair.

For SKIN:

The high Vitamin C contents and anti-oxideants present in Curry leaves maintains skin supple and young.

For LIVER:

Curryleaves protect the liver from various infections and strongly support liver health.

Curry leaves for Anaemia:

They are have an excellent quantity of iron treating Anaemia and they also contain adequate  folic acid to Absorbs iron by the cells.

For control cholesterol levels:

The antioxidants in the leaves lower the cholesterol levels and support heart health.

                               source  credit: google

How to make this Curry leaves Thokku/pickle?

Ingredients:

Curry leaves  one big bunch

Tamarind one Gooseberry size 

Red Chillies 4-5 pcs

Rock salt 3/4 tsp

Cold pressed Gingelly oil 50+15 ml

Mustard seeds 1/2 tsp

Dry roasted coriander powder 1 tsp

dry roasted Cumin seeds powder 1/2 tsp

Turmeric 1/2 tsp

Asafoetida 2 pinches 

Dry roasted Mustard seeds and fenugreek seeds powder 1/2 tsp

Jaggery powder 1 tsp

 

VALENTINE SPECIAL 💝 STRAWBERRY MILKSHAKE

 

VALLARAI PORIAL/INDIAN PENNYWORT STIR-FRY/GOTUKOLA STIRFRY

 VALLARAI is popularly known as Brain Booster.

from time immemorial. Vallarai has been used as a medicine in Ayurveda tradional treatment in India and listed in "SUSHRUTA SAMHITA" OF INDIAN MEDICINAL TEXT.

Vallarai is an aquatic runner herb easily grown in rectangular pots of home garden and swampy areas of field. 

It's Botanical name is CENTELLA ASIATICA.

VERNACULAR NAMES ARE

Gotu kola in Hindi

Vallarai in Tamil

Mandukaparni in Sanskrit

Indian Pennywort in English

Recent scientific research studies reveal that Vallarai has multi fold health benefits given below:

Vallarai protects Whole nervous system and rejuvenate brain cells. It enhances the memory power. It calms the brain activities during mental stress and anxiety and treats insomnia, depression,  Alzhhemier's disease.

Vallarai acts as a blood purifier,  treats high blood pressure and thereby promotes longevity of life.

According to Indian medical system,  it cools the body so it pavifues PITTA and cures hyperacidity,

and ulcers and keeps digestive system healthy and comfort.

Rich in Iron, Calcium,  Vitamin A, Vitamin C and minerals.

It has all the nutrient-suppliments required for healthy blood circulation and smart brain activities. 

It is good for treating joint pains.It is good for skin and hair growth.

We need to include this amazing greens in our regular diet once in 10 days to acquire its immense health benefits.

There are so many tasty sides using this greens in cooking.

One of the Super beneficial recipes is VALLARAI KEERAI PORIAL/STIRFRY. 

How to make

It's very easy procedure.

Ingredients:

Vallarai Keerai leaves one big bowlful

Shallots 1/2 cup

Turmeric  1/4 tsp

Red Chillies 2 pcs Split

Rock salt 1/2 tsp

Groundnut oil 2 tbsp

Mustard seeds 1/2 tsp

Whole UrD dal 3/4 tsp

Shredded Coconut 1/2 cup

Water 3/4 cup

Procedure:

Pluck the leaves and rinse twice.

Chop them leaves using a scissor.

Heat oil on medium heat. 

Add Mustard seeds to splutter.

Once the Mustard seeds start spluttering, add urad dal.

Add Red chillies..

Lower the flame and  saute 

Add Shallots and saute for a while until shallots fried translucent. 

Add turmeric.

Transfer the rinsed and chopped Vallarai greens and saute until the green leaves shrinken.

Add rock salt and water.

Cook until the greens soft and no water remains. 

Transfer the shredded Coconut and mix to combine.

Note:We can use bellary onion replacing Shallots.

We can add generous quantity of coconut to

trigger the taste of greens.Onion and coconut balances the bitterness and enhance the taste.

Turn off the heat.

Ready to serve.

Serve with hot steamed Rice topping with a dollop of Desi Ghee.

Thanks for visiting

Lots of ❤ 

Mrs SuloSundar