M3

MURUNGAI KEERAI PORIYAL / MORINGA LEAVES SUBZI

Hello

This week I am back with a simple and delicious recipe made with an ingredient that is considered to be a superfood . Yes it is Moringa leaves subzi .Moringa leaves are known as powerhouse of nutrients.There are a lot of recipes that use Moringa Leaves.

Moringa leaves are widely used in south Indian Cuisine to make various types of recipes ranging from Chutney powder to curries. This week’s theme was suggested by Vidya who is a wonderful blogger and blogs at https://masalachilli.com. Check out her blog for some healthy and delicious recipes. My contribution for 183rd #Foodiemonday #Bloghop theme #Indiansuperfood is this delicious and healthy Murungai keerai Poriyal aka Moringa leaves subzi.

Recipe for Murungai Keerai Poriyal:

  • Ingredients:
  • 2 Cups of Fresh Moringa Leaves without the stem roughly chopped
  • 1/2 Cup Moong dal / Split Mung beans
  • 3/4 Cup Karamani / Black eyed peas
  • 1 Tsp Jeera
  • 1/4 Cup Freshly grated Coconut
  • 3 Red Dry Chillies
  • Salt to taste
  • Generous pinch of Hing
  • 1/4 Tsp Mustard seeds
  • 1 Tbsp Vangibath Masala
  • Few Curry Leaves
  • 1/4 Tsp Haldi /Turmeric
  • 1 Tbsp Ghee
  • 1/4 Tsp Amchur Powder / Dry Mango powder

Method:

  • Soak moong dal and Black eyed peas in hot water for one hour.Pressure cook Moong dal and Black eyed peas in a pressure cooker upto 2 whistles.Dal should not be too watery.
  • Heat a wide bottom pan. Add ghee. Once the ghee melts and is hot add mustard seeds,haldi ,red chillies , jeera and hing. Once it splutters add the roughly chopped moringa leaves .Allow it to cook on medium flame for about 10 mins.Once the raw smell is gone add curry leaves,freshly grated coconut and the cooked dal and black eyed peas.Mix well. Allow it to cook on medium flame for about 5-6 mins. Add amchur powder, vangibath powder and salt to taste. Mix well and let it cook for another 7-8 mins.
  • Do not add water. It will be a semi dry subzi. Serve hot with Rotis or Rice and papad.
  • Enjoy this poriyal / Subzi at the comfort of your home.
M3

PUMPKIN STIR FRY / POOSANIKAYI PORIYAL

Hello!!

The weather is returning to normalcy after the typhoon effect. Storms and typhoons have affected many parts of the world.Hope life will be normal soon.Many parts of the world are ready to welcome Fall season. Beautiful colours of the leaves gives a new hope to everyone.Pumpkins will flood the market during this season.

My humble contribution for our 163rd #Foodiemonday #Bloghop theme #PumpkinTreats is this simple and delicious Pumpkin stir fry / poosanikai Poriyal. PumpkinsĀ  are also known as Squash in many areas.The seeds and flowers are also edible .There are many popular delicacies with this popular fall vegetable.

Recipe for Pumpkin Stir Fry / Poosanikai Poriyal

Ingredients:

1 Medium Size pumpkin( cut into cubes)

1/2 Tsp Mustard seeds

1/4 Tsp Asafoetida / Hing

1 Sprig of curry leaf

1/4 Cup Finely chopped Coriander

3 Red Dry Chillies roughly torn

3/4 Tsp Vatha Kozhambu Masala (Store Bought)

1/4 Tsp Turmeric

Salt to taste

2 Tsp Oil

Method:

Wash the pumpkin and cut it into cubes.I have not peeled the skin as it was tender.Heat a wide bottom pan. Add oil. Once the oil is hot add mustard seeds.Once it splutters add the red chillies, turmeric , curry leaves and asafoetida.Mix well. Add the chopped pumpkin. Mix well. Close the lid and allow it to cook on medium flame for about 5-7 mins. Once done add the vatha kozhambu masala and salt to taste. Add 1/2 cup water. Mix well and let it cook untill pumpkin cubes are well coated with the masala. Do not overcook as it will turn mushy.

Serve hot with RiceĀ  or Rotis!!!

Enjoy!!!