18 Delicious Murungai Keerai Recipes for Healthy Meals

Looking for a nutritious twist to your everyday meals? Murungai keerai (drumstick leaves) is a powerhouse of vitamins and flavor, perfect for quick dinners or wholesome comfort food. Whether you’re new to this leafy green or a longtime fan, we’ve rounded up 18 delicious ways to enjoy it—from hearty curries to crispy snacks. Get ready to fall in love with these vibrant, healthy recipes!

Murungai Keerai Sambar

This comforting South Indian lentil stew gets a vibrant twist with tender drumstick leaves (murungai keerai) and a fragrant spice blend—perfect for spooning over steamed rice.

Ingredients

• 1 cup toor dal (split pigeon peas), rinsed
• 4 cups water
• 1 cup packed murungai keerai (drumstick leaves) or substitute spinach
• 1 small onion, finely chopped
• 1 medium tomato, diced
• 2 tbsp sambar powder
• 1/2 tsp turmeric powder
• 1 tsp salt
• 1 tbsp tamarind paste
• 2 tbsp coconut oil
• 1 tsp mustard seeds
• 2 dried red chilies
• 1 sprig curry leaves

Instructions

1. In a pot, combine toor dal and water. Bring to a boil, then simmer for 20 minutes until dal is soft. Mash lightly with a spoon.
2. Add murungai keerai, onion, tomato, sambar powder, turmeric powder, and salt. Simmer for 10 minutes until vegetables soften.
3. Stir in tamarind paste and 1/2 cup water. Cook for 5 minutes until flavors meld.
4. Heat coconut oil in a small pan. Add mustard seeds and let them pop. Add dried chilies and curry leaves, sauté for 30 seconds, then pour this tempering over the sambar.

The drumstick leaves add a subtly bitter note that balances the tangy tamarind—a hallmark of authentic sambar. Tip: For extra depth, roast 1 tbsp grated coconut with the tempering until golden.

Murungai Keerai Poriyal

This vibrant South Indian stir-fry turns humble drumstick leaves into a fragrant, garlicky side dish that pairs perfectly with rice or flatbreads.

Ingredients:

• 4 cups tightly packed murungai keerai (drumstick leaves), tough stems removed
• 2 tbsp coconut oil
• 1 tsp black mustard seeds
• 1 tsp urad dal (split black gram)
• 2 dried red chilies, broken in half
• 3 garlic cloves, thinly sliced
• 1/4 tsp turmeric powder
• 1/2 tsp salt
• 2 tbsp grated fresh coconut (or unsweetened shredded coconut)

Instructions:

1. Rinse drumstick leaves thoroughly in cold water and drain well. Set aside.
2. Heat coconut oil in a wide skillet over medium heat. Add mustard seeds and let them pop (about 30 seconds). Stir in urad dal and red chilies; toast until dal turns golden (1 minute).
3. Add sliced garlic and sauté until fragrant (30 seconds). Sprinkle turmeric powder (1/4 tsp) and salt (1/2 tsp), stirring quickly to combine.
4. Add drumstick leaves in batches, gently tossing with tongs until wilted (2-3 minutes total). Reduce heat to low, cover, and cook for 4 minutes.
5. Uncover, stir in grated coconut (2 tbsp), and cook for 1 more minute until leaves are tender but still bright green.

The magic here is in the quick cooking—just enough to soften the leaves while keeping their peppery bite and vibrant color intact.

Tip: For extra crunch, swap 1 tbsp coconut oil with ghee and add a handful of roasted peanuts with the coconut.

Murungai Keerai Kootu

This comforting South Indian stew blends tender drumstick leaves with creamy lentils and a fragrant coconut-spice paste—a nourishing dish that’s as flavorful as it is wholesome.

Ingredients:

• 1 cup split yellow moong dal (or red lentils), rinsed
• 4 cups fresh or frozen murungai keerai (drumstick leaves), packed
• 1 tbsp coconut oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 small yellow onion, finely chopped
• 2 green chilies, slit lengthwise
• 1/4 tsp turmeric powder
• 1/2 tsp salt
• 1/4 cup grated coconut (fresh or frozen)
• 1 tsp roasted cumin powder
• 1/2 cup water

Instructions:

1. Cook the moong dal in 2 cups of water in a pressure cooker or pot until soft (about 10 minutes in a cooker or 25 minutes simmering). Mash lightly and set aside.
2. Heat coconut oil in a deep pan over medium. Add 1 tsp mustard seeds and 1 tsp cumin seeds; let them sizzle for 10 seconds. Add the onion and green chilies; sauté until translucent (3–4 minutes).
3. Stir in the murungai keerai, 1/4 tsp turmeric, and 1/2 tsp salt. Cook until leaves wilt (2–3 minutes).
4. Add the mashed dal and 1/2 cup water. Simmer uncovered for 5 minutes, stirring occasionally.
5. Blend 1/4 cup grated coconut and 1 tsp roasted cumin powder with 2 tbsp water to a smooth paste. Stir into the stew and cook for 2 more minutes.

The magic here? The coconut-cumin paste swirled in at the end adds a nutty depth that balances the earthy greens perfectly.

Tip: If drumstick leaves are hard to find, substitute spinach or kale—just chop finely and adjust cooking time.

Murungai Keerai Soup

This vibrant South Indian-inspired soup is packed with the earthy goodness of moringa leaves and a touch of warming spices—perfect for a light yet nourishing meal.

Ingredients

• 2 tablespoons coconut oil
• 1 teaspoon cumin seeds
• 1 small yellow onion, finely chopped
• 3 garlic cloves, minced
• 1-inch ginger, grated
• 1 green chili, slit lengthwise (optional)
• 4 cups tightly packed fresh moringa leaves (or 1 cup dried)
• 1 cup cooked yellow lentils (toor dal)
• 4 cups vegetable broth
• 1 teaspoon turmeric powder
• 1 teaspoon salt
• 1 tablespoon lemon juice
• Fresh cilantro, for garnish

Instructions

1. Heat 2 tablespoons coconut oil in a pot over medium heat. Add 1 teaspoon cumin seeds and sizzle for 15 seconds until fragrant.
2. Add onion, garlic, ginger, and green chili (if using). Sauté for 3–4 minutes until the onion turns translucent.
3. Stir in moringa leaves and cook for 2 minutes until slightly wilted. Add cooked lentils, 4 cups vegetable broth, 1 teaspoon turmeric, and 1 teaspoon salt. Bring to a gentle boil.
4. Reduce heat to low, cover, and simmer for 15 minutes. Remove the chili (if using) and blend the soup lightly with an immersion blender for a semi-smooth texture (or leave it chunky).
5. Stir in 1 tablespoon lemon juice. Garnish with cilantro and serve warm.

The magic here? Moringa’s peppery bite balances beautifully with the creamy lentils and zesty lemon—no cream needed for richness!

Tip: For extra depth, toast the cumin seeds in a dry pan for 30 seconds before adding oil.

Murungai Keerai Thogayal

This vibrant South Indian chutney packs a punch of earthy flavor and nutrition—perfect for slathering on toast or pairing with steamed rice.

Ingredients:

• 2 cups tightly packed fresh drumstick leaves (murungai keerai), rinsed
• 1/4 cup grated coconut (fresh or frozen)
• 2 tbsp split urad dal
• 3 dried red chilies (adjust to taste)
• 1 marble-sized tamarind pulp
• 1/2 tsp salt
• 1 tbsp coconut oil (or neutral oil)
• 1/2 tsp mustard seeds
• 1 pinch asafoetida (hing)

Instructions:

1. Heat 1 tsp coconut oil in a pan over medium heat. Toast urad dal and red chilies for 2–3 minutes until golden and fragrant. Transfer to a blender.
2. In the same pan, add remaining oil and sauté drumstick leaves for 3–4 minutes until wilted. Let cool slightly.
3. To the blender, add sautéed leaves, coconut, tamarind, and salt. Blend into a coarse paste, drizzling in 2–3 tbsp water as needed.
4. Heat remaining oil in the pan. Crackle mustard seeds, then stir in asafoetida. Pour this tempering over the chutney and mix.

The magic here? Drumstick leaves lend a peppery depth that’s balanced by coconut’s creaminess—no fancy equipment required!

Tip: For extra crunch, swap half the urad dal with roasted chana dal.

Murungai Keerai Adai

This protein-packed South Indian pancake is studded with earthy drumstick leaves and spiced just right—crispy edges, tender center, and totally addictive!

Ingredients

• ½ cup split pigeon peas (toor dal)
• ½ cup split yellow lentils (moong dal)
• ¼ cup raw rice
• 1 cup tightly packed fresh or frozen drumstick leaves (murungai keerai), finely chopped
• 1 small red onion, finely diced
• 2 green chilies, minced
• 1 tsp cumin seeds
• ½ tsp turmeric powder
• 1 tsp salt
• 2 tbsp coconut oil (divided)

Instructions

1. Soak the pigeon peas, yellow lentils, and rice in warm water for 2 hours. Drain and blend into a coarse batter with ¼ cup water (it should be thicker than pancake batter).
2. Stir in the drumstick leaves, red onion, green chilies, cumin seeds, turmeric powder, and salt until evenly combined.
3. Heat 1 tbsp coconut oil in a skillet over medium heat. Pour ¼ cup batter, spread gently into a 5-inch circle, and drizzle ½ tsp oil around the edges. Cook for 3 minutes until golden underneath.
4. Flip, press lightly with a spatula, and cook for another 3 minutes until crisp. Repeat with remaining batter, adding oil as needed.

The magic? Those drumstick leaves add a subtle bitterness that balances the earthy lentils—plus, they pack a nutritional punch!

Tip: Serve with coconut chutney or a dollop of yogurt to cool the heat from the chilies.

Murungai Keerai Vadai

These crispy, herb-packed fritters are a South Indian snack you’ll want to make on repeat—loaded with earthy drumstick leaves and fragrant spices.

Ingredients:

• 1 cup split yellow lentils (chana dal), soaked 2 hours
• 1 cup fresh drumstick leaves (murungai keerai), tightly packed
• 1 small yellow onion, finely chopped
• 2 green chilies, minced
• 1 tbsp fresh ginger, grated
• 1 tsp cumin seeds
• ½ tsp salt
• ¼ tsp asafoetida (hing)
• Oil for frying (about 2 cups)

Instructions:

1. Prep the batter: Drain the lentils and blend to a coarse paste (no water needed). Transfer to a bowl and mix in drumstick leaves, onion, green chilies, ginger, cumin seeds, salt, and asafoetida.
2. Shape the vadais: Wet your hands and form 2-tbsp portions into flat patties (about ½-inch thick).
3. Fry: Heat oil in a deep pan to 350°F. Fry 3-4 vadais at a time for 3-4 minutes per side until deep golden and crisp. Drain on paper towels.

The magic here? Drumstick leaves add a peppery kick and keep the fritters light—no heavy batter needed!

Tip: Serve with coconut chutney or dunk in hot sambar for a cozy monsoon snack.

Murungai Keerai Rice

Murungai Keerai Rice (Drumstick Leaf Rice)
This fragrant South Indian-inspired rice dish packs a nutritious punch with tender drumstick leaves and warm spices—perfect for a quick, flavorful weeknight meal.

• 1 cup basmati rice, rinsed
• 2 cups tightly packed fresh murungai keerai (drumstick leaves), stems removed
• 2 tbsp coconut oil
• 1 tsp black mustard seeds
• 1 tsp cumin seeds
• 1 small yellow onion, finely chopped
• 2 green chilies, slit lengthwise
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1 tsp salt
• 1 3/4 cups water
• 2 tbsp grated coconut (fresh or frozen)

1. Heat coconut oil in a deep pan over medium heat. Add 1 tsp black mustard seeds and 1 tsp cumin seeds; sizzle for 30 seconds until fragrant.
2. Add chopped onion and green chilies; sauté for 3 minutes until onions soften. Stir in 1/2 tsp turmeric powder, 1/2 tsp red chili powder, and 1 tsp salt.
3. Add murungai keerai and sauté for 2 minutes until leaves wilt. Mix in rinsed basmati rice and toast for 1 minute.
4. Pour in 1 3/4 cups water, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes (no peeking!).
5. Turn off heat, let rest for 5 minutes, then fluff with a fork. Fold in 2 tbsp grated coconut.

The magic here? Drumstick leaves lend an earthy, slightly bitter depth that balances beautifully with the coconut’s sweetness—no overpowering spice blends needed.

Tip: Can’t find fresh murungai keerai? Swap in mature spinach or kale, but chop finely and reduce cooking time by 1 minute.

Murungai Keerai Dosa

These vibrant green dosas pack a nutritious punch with fresh moringa leaves, offering a crispy, savory twist on the classic South Indian crepe.

Ingredients:

• 1 cup dosa rice (or regular white rice)
• ¼ cup urad dal (split black gram)
• ½ cup fresh moringa leaves (tightly packed), finely chopped
• 1 tsp cumin seeds
• ½ tsp black pepper
• 1 tsp salt
• 2 tbsp vegetable oil (divided)
• ¼ cup water (for blending)

Instructions:

1. Soak rice and urad dal in separate bowls for 4–6 hours. Drain, then blend together with ¼ cup water into a smooth batter. Ferment overnight (or 8 hours) in a warm place until slightly bubbly.
2. Stir chopped moringa leaves, 1 tsp cumin seeds, ½ tsp black pepper, and 1 tsp salt into the batter.
3. Heat a nonstick skillet over medium heat. Ladle ¼ cup batter onto the center, swirling outward to form a thin crepe. Drizzle ½ tsp oil around the edges.
4. Cook for 2–3 minutes until the edges lift, then flip and cook for 1 minute more. Repeat with remaining batter, greasing the pan with remaining oil as needed.

The moringa leaves lend an earthy depth to these lacy, golden-edged dosas—perfect for a protein-packed breakfast or snack. Tip: For extra crispiness, spread the batter thinner and cook on slightly higher heat.

Murungai Keerai Curry

This vibrant South Indian curry packs a nutritious punch with tender drumstick leaves simmered in a fragrant coconut-tomato gravy—perfect for spooning over steamed rice.

Ingredients:

• 2 cups tightly packed fresh murungai keerai (drumstick leaves), stems removed
• 1 tbsp coconut oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 medium yellow onion, finely diced
• 2 garlic cloves, minced
• 1 green chili, slit lengthwise (optional)
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 large tomato, chopped
• 1/2 cup coconut milk
• 1 tsp salt
• 1/2 cup water

Instructions:

1. Heat 1 tbsp coconut oil in a deep skillet over medium. Add 1 tsp mustard seeds and 1 tsp cumin seeds; sizzle for 30 seconds until fragrant.
2. Add diced onion and sauté for 3 minutes until translucent. Stir in 2 minced garlic cloves and 1 green chili; cook 1 minute.
3. Sprinkle 1/2 tsp turmeric and 1 tsp red chili powder over the onions. Add chopped tomato; cook for 4 minutes until softened.
4. Fold in murungai keerai leaves and 1 tsp salt. Pour in 1/2 cup water, cover, and simmer for 5 minutes until leaves wilt.
5. Reduce heat to low. Stir in 1/2 cup coconut milk and simmer uncovered for 2 minutes. Taste and adjust salt if needed.

The magic here? The coconut milk tames the leaves’ slight bitterness while letting their earthy flavor shine—like a cozy hug in a bowl.

Tip: Look for fresh drumstick leaves at Indian grocery stores, or substitute with mature spinach (though the flavor will be milder).

Murungai Keerai Paratha

These fragrant, flaky parathas are packed with the earthy goodness of drumstick leaves (moringa) and just the right amount of spice—perfect for a wholesome breakfast or a quick lunchbox star.

Ingredients:

• 2 cups whole wheat flour, plus extra for dusting
• 1 cup finely chopped fresh murungai keerai (drumstick leaves)
• 1 small red onion, finely minced (about 1/4 cup)
• 1 green chili, finely chopped (optional)
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1 tsp salt
• 2 tbsp ghee or oil, divided
• 3/4 cup warm water (adjust as needed)

Instructions:

1. In a large bowl, mix the whole wheat flour, murungai keerai, red onion, green chili (if using), cumin seeds, turmeric powder, red chili powder, and salt. Drizzle in 1 tbsp ghee and rub it into the mixture with your fingers until crumbly.
2. Gradually add warm water, kneading for 5–6 minutes to form a soft, smooth dough. Cover with a damp cloth and rest for 15 minutes.
3. Divide the dough into 6 equal balls. Roll each ball into a 6-inch circle on a floured surface, dusting lightly to prevent sticking.
4. Heat a skillet over medium heat. Cook each paratha for 2 minutes per side, pressing gently with a spatula, until golden brown spots appear. Brush lightly with remaining ghee while cooking.
5. Serve hot with yogurt or pickle. The leaves stay vibrantly green and slightly crisp, giving these parathas a gorgeous confetti-like texture.

Tip: If drumstick leaves are hard to find, substitute with finely chopped spinach or kale—just pat them dry thoroughly to avoid soggy dough.

Murungai Keerai Chutney

This vibrant South Indian chutney packs a punch with earthy drumstick leaves, toasted lentils, and a touch of coconut—perfect for slathering on dosas or pairing with steamed rice.

Ingredients:

• 2 cups tightly packed fresh murungai keerai (drumstick leaves), rinsed
• 1/4 cup grated coconut (fresh or frozen)
• 2 tbsp chana dal (split chickpeas)
• 1 tbsp urad dal (split black gram)
• 3 dried red chilies (adjust to taste)
• 1/2 tsp tamarind paste
• 1/4 tsp turmeric powder
• 1 tbsp coconut oil (or neutral oil)
• 1/2 tsp mustard seeds
• 1/4 tsp asafoetida (hing)
• Salt to taste (start with 1/2 tsp)

Instructions:

1. Heat a skillet over medium. Dry-roast chana dal and urad dal for 2–3 minutes until golden, then add red chilies and toast for 30 seconds. Transfer to a blender.
2. In the same skillet, heat 1 tsp oil and sauté murungai keerai for 2 minutes until wilted. Add to the blender with coconut, tamarind paste, turmeric, and salt. Blend with 2–3 tbsp water to a coarse paste.
3. Heat remaining 2 tsp oil in the skillet. Add mustard seeds; when they pop, stir in asafoetida and pour over the chutney. Mix well.

The magic here? The toasted dals add nuttiness to balance the greens, while coconut oil ties it all together with a subtle richness.

Tip: For extra depth, swap tamarind paste with 1 small soaked seedless tamarind pod.

Murungai Keerai Pakora

These crispy, herb-packed fritters are a brilliant way to turn nutrient-rich drumstick leaves into a crave-worthy snack—perfect with a cup of chai or as a party appetizer.

Ingredients

• 2 cups fresh drumstick leaves (murungai keerai), tightly packed
• 1 cup chickpea flour (besan)
• 2 tbsp rice flour
• 1 tsp red chili powder
• 1/2 tsp turmeric powder
• 1 tsp cumin seeds
• 1/4 tsp asafoetida (hing)
• 1/2 tsp salt
• 1/4 cup water (plus more as needed)
• Oil for deep frying (about 2 cups)

Instructions

1. Prep the leaves: Rinse drumstick leaves thoroughly and pat dry with a towel. Pluck leaves from tough stems (discard stems).
2. Make the batter: In a bowl, whisk together chickpea flour, rice flour, 1 tsp red chili powder, 1/2 tsp turmeric, 1 tsp cumin seeds, 1/4 tsp asafoetida, and 1/2 tsp salt. Gradually add 1/4 cup water, stirring to form a thick batter (add 1-2 tbsp more water if too dry). Fold in the leaves until fully coated.
3. Fry: Heat oil in a deep pan to 350°F. Drop tablespoon-sized scoops of batter into the oil. Fry in batches for 3-4 minutes, flipping once, until golden and crisp. Drain on paper towels.

The magic here? Drumstick leaves stay vibrantly green and slightly peppery inside their crispy chickpea shell—a textural dream!

Tip: For extra crunch, add 1 tbsp finely chopped onion to the batter.

Murungai Keerai Pulao

This fragrant, one-pot rice dish packs a nutritious punch with earthy drumstick leaves and warm spices—perfect for a quick weeknight dinner with a South Indian twist.

Ingredients:

• 1 cup basmati rice, rinsed and drained
• 2 cups tightly packed fresh murungai keerai (drumstick leaves), stems removed
• 2 tbsp ghee or coconut oil
• 1 tsp cumin seeds
• 1 small yellow onion, finely chopped
• 2 green chilies, slit lengthwise
• 1/2 tsp turmeric powder
• 1/2 tsp garam masala
• 1 3/4 cups water
• 3/4 tsp salt
• 2 tbsp roasted cashews (optional)

Instructions:

1. Heat ghee in a deep skillet over medium. Add cumin seeds and sizzle for 15 seconds until fragrant. Stir in onion and green chilies, cooking for 3 minutes until soft.
2. Add turmeric and garam masala, stirring for 30 seconds to toast the spices. Fold in murungai keerai and cook for 2 minutes until wilted.
3. Add rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes (no peeking!).
4. Turn off heat and let steam for 5 minutes. Fluff with a fork and garnish with cashews if using.

The drumstick leaves lend a subtly bitter, spinach-like flavor that balances beautifully with the toasty cumin and buttery cashews—a humble dish that feels special.

Tip: Can’t find fresh murungai keerai? Substitute kale or spinach, but add them in the last 5 minutes of cooking to avoid mushiness.

Murungai Keerai Stir Fry

This vibrant South Indian stir fry packs a nutritional punch with tender drumstick leaves, toasted spices, and a hint of coconut—ready in just 15 minutes!

Ingredients:

• 4 cups tightly packed murungai keerai (drumstick leaves), rinsed and drained
• 2 tbsp coconut oil
• 1 tsp black mustard seeds
• 1 tsp cumin seeds
• 2 dried red chilies, broken in half
• 1 small red onion, thinly sliced
• 3 garlic cloves, minced
• 1/2 tsp turmeric powder
• 1/4 tsp asafoetida (hing)
• 1/2 tsp salt
• 2 tbsp grated fresh coconut (or unsweetened shredded)

Instructions:

1. Heat 2 tbsp coconut oil in a large skillet over medium-high. Add 1 tsp mustard seeds and 1 tsp cumin seeds; let sizzle for 30 seconds until fragrant.
2. Add 2 dried red chilies, sliced onion, and 3 minced garlic cloves. Sauté for 2 minutes until onions soften.
3. Stir in 1/2 tsp turmeric, 1/4 tsp asafoetida, and 1/2 tsp salt. Add the murungai keerai in batches, tossing until wilted (about 3 minutes).
4. Remove from heat and fold in 2 tbsp grated coconut. Serve warm.

The magic here? The leaves stay silky but never mushy, with pops of crunch from the coconut and mustard seeds. Tip: For extra depth, toast the grated coconut in a dry pan until golden before adding.

Murungai Keerai Rasam

This fragrant South Indian rasam gets its earthy depth from drumstick leaves (murungai keerai) and a tangy kick from tamarind—perfect for cozying up with a bowl of rice or sipping like soup.

Ingredients:

• 1 cup fresh or frozen drumstick leaves (murungai keerai), tightly packed
• 1 tbsp ghee or coconut oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 2 dried red chilies, broken in half
• 1 small tomato, finely chopped
• 1 tbsp tamarind paste
• 1 tsp rasam powder
• ½ tsp turmeric powder
• 4 cups water
• Salt, to taste (start with ½ tsp)
• 2 tbsp chopped cilantro

Instructions:

1. Heat ghee in a pot over medium. Add mustard seeds, cumin seeds, and red chilies. Sizzle for 30 seconds until fragrant.
2. Add tomato and cook for 2 minutes until softened. Stir in tamarind paste, rasam powder, and turmeric.
3. Pour in water and bring to a gentle boil. Add drumstick leaves and salt, then simmer for 8–10 minutes until leaves wilt and flavors meld.
4. Turn off heat, stir in cilantro, and let sit for 2 minutes before serving.

The magic here? The drumstick leaves infuse the broth with a subtly bitter, herbal note that balances the tangy tamarind beautifully.

Tip: For extra richness, swirl in a spoonful of cooked lentils (toor dal) at the end.

Murungai Keerai Upma

This vibrant South Indian breakfast dish combines nutty semolina with earthy drumstick leaves for a quick, wholesome meal that’s packed with flavor.

Ingredients:

• 1 cup fine semolina (rava or sooji)
• 1 cup fresh or frozen murungai keerai (drumstick leaves), tightly packed
• 2 tbsp ghee or neutral oil
• 1 tsp mustard seeds
• 1 tsp urad dal (split black gram)
• 1 dried red chili, broken
• 1 small onion, finely chopped
• 1 green chili, slit lengthwise (optional)
• ½ tsp turmeric powder
• 1 tsp salt
• 2 cups water
• 1 tbsp lemon juice

Instructions:

1. Dry roast 1 cup semolina in a pan over medium heat for 3–4 minutes until fragrant. Set aside.
2. Heat 2 tbsp ghee in the same pan. Add 1 tsp mustard seeds, 1 tsp urad dal, and 1 dried red chili. Sizzle for 30 seconds until the dal turns golden.
3. Add chopped onion and green chili (if using). Sauté for 2 minutes until translucent. Stir in ½ tsp turmeric powder and 1 tsp salt.
4. Add 1 cup drumstick leaves and cook for 1 minute until wilted. Pour in 2 cups water, bring to a boil, then reduce heat to low.
5. Slowly whisk in the roasted semolina, stirring constantly to prevent lumps. Cover and cook for 3 minutes. Turn off heat, drizzle with 1 tbsp lemon juice, and fluff with a fork.

The magic here? The drumstick leaves add a peppery depth that balances the semolina’s toasty richness—no soggy upma in sight!

Tip: For extra crunch, top with roasted cashews or peanuts before serving.

Murungai Keerai Idli

These fluffy, savory idlis get a vibrant green upgrade with nutrient-packed drumstick leaves (murungai keerai), making them a wholesome twist on the classic South Indian breakfast.

Ingredients:

• 1 cup idli rice (or regular short-grain rice)
• 1/4 cup urad dal (split black gram)
• 1/2 tsp fenugreek seeds
• 1 cup tightly packed fresh drumstick leaves (or substitute spinach), finely chopped
• 1/2 tsp salt
• 1 tbsp coconut oil (or neutral oil), for greasing

Instructions:

1. Soak the rice, urad dal, and fenugreek seeds in water for 4–6 hours. Drain and blend into a smooth batter with 1/2 cup water, like pancake batter. Cover and ferment overnight (or 8–12 hours) in a warm place until bubbly.
2. Stir the chopped drumstick leaves and salt into the batter. The mixture should be thick but pourable—add 1–2 tbsp water if needed.
3. Grease idli molds with coconut oil. Spoon batter into each cavity, filling 3/4 full. Steam in a pressure cooker (without the weight) or steamer for 12 minutes over medium heat until a toothpick inserted comes out clean.
4. Let cool for 2 minutes, then gently unmold. Serve warm with coconut chutney or sambar.

The drumstick leaves lend an earthy, slightly peppery flavor to these idlis, while keeping them incredibly light—perfect for soaking up tangy sauces without getting soggy.

Tip: For extra fluffiness, let the batter ferment until it nearly doubles in volume (up to 24 hours in cooler climates).

Conclusion

With these 18 delicious Murungai Keerai recipes, you’re all set to enjoy nutritious, flavorful meals! Whether you’re a seasoned cook or just starting out, there’s something here for everyone. Give these recipes a try, and don’t forget to share your favorites in the comments below. Loved this roundup? Pin it to your Pinterest board so others can discover these healthy dishes too!