Murungai keerai/Moringa leaves is called as sevga bhajji in Sourashtra. It has various health benefits in it. It is a iron bomb. Moringa leaves are nothing but the leaves of drumstick tree.
It helps to control blood pressure, diabetes and weight. It iron rich so widely prescribed for anemia. New mums should include moringa leaves in their diet as it increases the milk supply naturally. It is also helpfull for bronchitis, ear and eye infections, scurvy, catarrh. It has anti-inflammatory properties in it. It also controls diarrhea, dysentery and colitis.
The tough part in this is cleaning of the leaves. Plucking the leaves is time consuming. To make it easy, wrap the leaves with stem in a news paper. Keep it inside a plastic cover and refrigerate it. The leaves will fall off by its own and get collected in the plastic cover.
The step by step pictorial procedure of the moringa leaves poriyal is as follows.
- Moringa leaves – 3 cups
- Shallots – 15
- Water – 1/2 cup
- Salt – As per the taste
- Ghee – 1 tsp (optional)
- In a kadai, add water.
- Add finely chopped shallots.
- Add salt.
- Now, add washed moringa leaves to it.
- The kadai will look full.
- The moringa leaves will shrink within few minutes.
- Next, add ghee to it. This step is purely optional. Adding ghee will make the moringa leaves shrink sooner.
- Cook it till the moringa leaves change it’s colour and becomes soft.
- Serve with rice.
- Adjust the seasoning as per the taste required.
- The quantity of shallots can be altered. I prefer adding more shallots as it will enhance the taste of the poriyal.
- If you feel that the moringa leaves are bitter, then shredded coconut can be added at the last. This is reduce the bitterness. It is optional.
- If preferred, you can temper the poriyal with mustard seeds, urad dal and red chili. I haven’t tried the poriyal in this way. It is up to the preference.