South Indian Style Murungakkai Poriyal Recipe – Drumstick Stir Fry
Murungakkai Poriyal is a delightful and simple South Indian side dish made by stir-frying drumsticks with aromatic spices and garnishing them with freshly grated coconut. This dish brings out the earthy flavor of drumsticks, making it a perfect accompaniment to a variety of South Indian meals, such as rice, curry, roti, sambar, or even a comforting bowl of avial. The inclusion of coconut oil and fresh coconut gives it a rich and authentic taste, while the addition of mustard seeds and curry leaves enhances the fragrance and flavor, typical of South Indian cuisine.
This Murungakkai Poriyal recipe is quick to prepare and offers a light, nutritious, and flavorful side dish that’s vegetarian and gluten-free, perfect for anyone looking for a wholesome and satisfying addition to their meal.
Recipe Details
| Category | Details |
|---|---|
| Cuisine | South Indian |
| Course | Side Dish |
| Diet | Vegetarian |
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
Ingredients
| Ingredient | Quantity |
|---|---|
| Drumsticks (Murungakkai) | 5, cut into 3-inch pieces |
| Fresh coconut, grated | 1/2 cup |
| Green chillies, slit | 2 |
| Curry leaves | 1 sprig |
| Mustard seeds (Rai/Kadugu) | 1 teaspoon |
| Coconut oil | 2 teaspoons |
| Dry red chillies | 2 |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Salt | To taste |
| Water | As needed |
Nutritional Information (per serving)
| Nutrient | Value |
|---|---|
| Calories | ~80 kcal |
| Protein | ~1.5g |
| Carbohydrates | ~15g |
| Fiber | ~3g |
| Fat | ~6g |
| Sodium | ~150mg |
| Sugar | ~2g |
Instructions
1. Preparing the Drumsticks:
- Start by thoroughly washing the drumsticks to remove any dirt. Peel off the tough green skin of the drumsticks, revealing the tender white part inside.
- Cut the drumsticks into approximately 2 to 3-inch long pieces for even cooking.
- Take a glass of water in a large pan or kadai (Indian wok). Add a pinch of salt and a small amount of turmeric powder (optional for extra color) to the water. Bring it to a boil.
2. Steaming the Drumsticks:
- Once the water comes to a boil, carefully add the drumstick pieces. Cover the pan and steam the drumsticks for about 5 to 8 minutes, until they are tender but not overcooked. They should still hold their shape and not turn mushy, as you want them to have a slight bite.
- Drain the water from the steamed drumsticks and set them aside to cool slightly.
3. Preparing the Coconut Paste:
- While the drumsticks are cooling, take the freshly grated coconut and green chillies in a mixer or food processor. Grind them together to form a coarse paste, adding a small amount of water if necessary. The paste should have a slightly chunky texture to complement the stir fry.
4. Tempering the Spices:
- Heat coconut oil in a kadai over medium heat. Once the oil heats up, add the mustard seeds. Let them crackle for a few seconds, filling the air with their delightful aroma.
- Add the dry red chillies and curry leaves, and sautรฉ them for about 30 seconds, allowing the flavors to infuse the oil.
5. Stir-Frying the Drumsticks:
- Now, add the steamed drumsticks to the kadai. Stir well to combine with the spices. Let them cook for about a minute, absorbing the flavors of the tempering.
- Sprinkle a pinch of turmeric powder (if you haven’t added it earlier) and mix again for an even coating.
6. Adding Coconut Paste:
- Finally, add the freshly ground coconut-chilli paste to the drumsticks. Mix gently to combine all the ingredients.
- Cook for another minute, allowing the coconut to blend well with the spices and drumsticks, giving the dish a flavorful, slightly crunchy texture.
7. Final Touch:
- Taste the dish and adjust salt if necessary. Once everything is well incorporated, remove the poriyal from heat.
8. Serving:
- Serve the Murungakkai Poriyal hot, as a side dish to your South Indian meal, paired with dishes like Kerala Avial, steamed rice, or sambar. It also complements roti and other flatbreads wonderfully, adding a fresh, nutritious touch to your meal.
Tips for a Perfect Murungakkai Poriyal:
- Donโt overcook the drumsticks: Keep an eye on them while steaming. They should be tender but not mushy to maintain a good texture for stir-frying.
- Grate the coconut fresh: Fresh coconut gives a richer flavor and texture to the poriyal. If you donโt have fresh coconut, you can use frozen grated coconut, but fresh is always best.
- Adjust spiciness: The green chillies can be adjusted to your spice preference. If you prefer a milder version, reduce the number of chillies or omit them entirely.
This Murungakkai Poriyal is a vibrant, aromatic, and nutrient-packed dish that will add a wonderful South Indian touch to any meal. The tender drumsticks cooked with coconut oil, mustard seeds, curry leaves, and freshly grated coconut make it a flavorful and hearty side dish that perfectly complements the rich tastes of South Indian curries and rice. Enjoy!
