Murungai Keerai Kuzhambu, Soup & Poriyal – Drumstick Leaves Recipes
Authentic South Indian Food Creator · Home Chef
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Murungai keerai, known as drumstick leaves in English, holds a deeply cherished place in Tamil cuisine. This humble green leafy vegetable is packed with iron, calcium, vitamins, and antioxidants, making it one of the most nutritious ingredients in South Indian cooking. From the coastal towns of Tamil Nadu to the bustling streets of Chennai, murungai keerai has been a staple in every Tamil household for generations. Whether prepared as a tangy kuzhambu, a simple poriyal, or a nourishing soup, these recipes reflect the soul of authentic Tamil home cooking.
Tamil families have long relied on murungai keerai as a powerhouse of health and flavour. Mothers and grandmothers traditionally serve murungai keerai kuzhambu with steaming hot rice and a dollop of sesame oil on lazy Sunday afternoons. It is also a popular dish during Karthigai Deepam, Pongal season, and postpartum recovery meals, as the leaves are believed to boost immunity and strengthen the body. The slightly earthy, mildly bitter taste of the leaves pairs beautifully with tamarind and spices, creating a dish that feels both comforting and deeply familiar to every Tamil soul.
What makes these murungai keerai recipes so special is how versatile and beginner-friendly they are. The kuzhambu comes together in under 30 minutes, the poriyal needs just a handful of pantry spices, and the soup is light yet deeply satisfying. For the best results, always use fresh, tender murungai keerai leaves and strip them carefully from the stems. Sauté the leaves briefly to preserve their vibrant green colour and nutrition. A generous seasoning of mustard seeds, dried red chillies, and curry leaves in sesame oil ties all three recipes together beautifully.
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Ingredients(19 items)
Instructions
💡 Tap a step to mark it doneBegin by washing the fresh murungai keerai leaves thoroughly under running water. Strip the leaves carefully from the stems and set aside in a colander to drain. This is the most time-consuming part of the preparation, so involve family members to make it quicker and more fun. You should have approximately 3 packed cups of clean leaves ready.
Soak tamarind in 1.5 cups of warm water for 10 minutes, then extract the juice by squeezing and straining. Discard the pulp and set the tamarind water aside. Rinse the toor dal and pressure cook it with 1 cup of water and a pinch of turmeric for 3 to 4 whistles until soft and mushy. Mash the dal well and keep it aside for the kuzhambu.
To prepare the Murungai Keerai Kuzhambu: Heat 2 tablespoons of sesame oil in a deep kadai over medium heat. Add mustard seeds and let them splutter. Add dried red chillies, a sprig of curry leaves, and the shallots. Sauté the shallots until they turn golden brown and fragrant, about 4 to 5 minutes. Add crushed garlic and sauté for another minute.
Add the chopped tomatoes to the kadai and cook until they become completely soft and mushy, about 4 minutes. Add turmeric powder, red chilli powder, and coriander powder. Mix well and cook the masala on medium heat for 2 minutes until the raw smell disappears and the oil begins to separate slightly from the sides.
Pour in the tamarind extract and stir everything together. Bring the mixture to a boil, then reduce to a simmer and cook for 8 to 10 minutes until the raw tamarind smell cooks off and the kuzhambu thickens slightly. Add the mashed toor dal and stir well to combine. Adjust water to reach your desired consistency.
Add the murungai keerai leaves to the simmering kuzhambu and mix gently. Cook for just 3 to 4 minutes on medium heat. Do not overcook the leaves as they will turn yellow and lose their nutritional value. Add grated coconut, stir well, and season with salt to taste. Remove from heat. The kuzhambu is ready to serve.
To prepare the Murungai Keerai Poriyal: Heat 1 tablespoon of sesame oil in a pan. Add mustard seeds, urad dal, and dried red chillies. Once the mustard splutters and the urad dal turns golden, add curry leaves and a few shallots. Sauté briefly, then add 1.5 cups of murungai keerai leaves. Sprinkle a little turmeric and salt. Stir-fry on medium heat for 3 to 4 minutes. Add 2 tablespoons of grated coconut, mix well, and serve.
To prepare the Murungai Keerai Soup: Heat a teaspoon of oil in a small saucepan. Add garlic, a few shallots, and sauté until soft. Add 1 chopped tomato and cook for 2 minutes. Add 1 cup of murungai keerai leaves, a pinch of turmeric, black pepper powder, and 2 cups of water. Simmer for 5 minutes. Blend lightly or leave as is for a rustic texture. Add salt and a few drops of sesame oil. Serve hot as a nourishing health soup.
To serve the complete meal: Plate steaming hot white rice with the murungai keerai kuzhambu generously poured on top. Add a drizzle of sesame oil for authentic Tamil flavour. Serve the poriyal as a side dish alongside papad and pickle. Present the soup in a small bowl as a starter or as an evening health drink. This wholesome meal captures the true spirit of Tamil home cooking.
Tips and Tricks
- Always strip murungai keerai leaves fresh on the day of cooking. Pre-stripped leaves stored in the fridge tend to turn slightly bitter and lose their vibrant green colour quickly.
- Add drumstick leaves towards the very end of cooking the kuzhambu and soup. Cooking them for more than 4 to 5 minutes destroys their nutrients and turns the dish unappetisingly yellow.
- Sesame oil (gingelly oil) is essential for authentic Tamil flavour in all three recipes. It adds a beautiful nutty depth that regular cooking oil simply cannot replicate.
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