MurungaiKeerai known as DrumstickLeaves is a rich source of Iron and Vitamin A and I try to include it whenever I could get hold of it which is very rare though
Ragi DrumstickLeaves Adai. Curry leaves. Saute for few mins until drumstickleaves reduces in size. In a bowl add ragi flour, sauted drumstickleaves along with other ingredients, chopped coconut pieces and salt
Bhangarapan bhairi/Mullu MurungaiKeerai vadai is a famous Madurai special fritter snacks prepared with prickly amaranth leaves, rice flour dough, spiced up with pepper and deep fried
Each part of the tree finds use, so while the vegetable drumstick pods are most commonly used in drumstick curries and bhajis, the south Indian states incorporate the leaves and roots as well in their cooking
PrintDrumstickLeaves Kootu | Quick and healthy Curry. In a bowl, as drumstickleaves kootu. Saute the leaves well in tempering and let them wilt and shrink
Drumstickleaves sambar is my favourite. This weekend ,went to indian grocery,saw these leaves. * Pressure cook toor dal with all the ingredients ,except drumstickleaves
As its leaves and stems are full of thrones, so be careful while handling the leaves. Thoothuvalai Keerai Rasam / Soup, a healthy green leaf rasam to cure cold, cough and fever
coriander leaves/daniya to garnish. Make your brunches special with this easy to make and simply delicious Keerai/Spinach Pongal with Murrugakkai/Drumstick Sambhar
These savory pancakes from South India are a fun way of eating your lentils along with all the possible veggiesSabsige Keerai/DillLeaves is a type of greens and good for health
Shanavi| Copyright. Pluck the leaves and rinse them thoroughly to clean the mud/dirt. Agathi Keerai Thanni Saaru and Manathakkali Thanni Saaru is very famous in my hometown, Thanjavur
Mudakathan Keerai is used to treat arthritis, joint pain, skin diseases and many more. You can grind the leaves along with raw rice, parboiled rice and black gram while preparing dosa batter
Usually this dish is prepared with amaranth leaves, I just replaced it with fenugreek ones. When the dal is half done, add the fenugreek leaves, onion, garlic and tomato
I wanted to make something that had both the methi leaves and seeds in it and that is when I remembered my mother’s recipe of Menthiya keerai sambhar that is loaded with the flavor of methi
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