Muringa ila (drumstick leaf) is one of my childhood favourites. We had a tree in the house and this would make its way to the table atleast once a month.
Why not more frequently? Good question. It is the effort required to pluck the leaves from the stem. There are short cuts like putting them in a bag and letting it sit overnight. The leaves kind of fall off. But it still needs effort to weed off small sticks that make their way to the pile.
I always kept thinking that it was something I can eat only in India. Recently I got into this discussion in a FB page and a friend of mine told me about how she gets it in UK. I was like where, i have never seen it? She said in Hounslow, Best foods. I could not believe it. That is where I buy my Indian Grocery and in the last 2+ years it never occoured to me to ask. This time when I went, I got myself a bunch.
The only sad part is a bunch does not make much curry. Just a cup full.. But we all enjoyed it. Even my little one.
Mind you for those who have never eaten it - it has a slight bitter taste. Not the bitter guard kind of bitter. But a sweetish kind. Do try it if you are new to it. And those who have eaten it know what it is when I say - it is the best green in the world.
Ingredients
Muringa Ila 1 bunch (about 3-4 cups)
Mustard 1/2 tsp
Urad dal 1 tsp
Jeera 1 tsp
Coconut 1/2 cup
Green Chilli 1
Curry Leaf few
Oil and salt to taste
Method of Preparation
1. Separate the leaves from the stem and wash, drain and keep the leaves ready.
2. In a pan, add some oil. Add mustard.
3. When it sputters, add the urad dal.
4. When it browns, add the leaves. Toss it and cook in low flame for a few minutes.
5. In the meanwhile, pulse coconut, green chilli, curry leaf and cumin seeds.
6. Add to the leaves along with some salt. Mix well.
7. Cook for a few more minutes till it is all done. Check if it is cooked. It takes less than 10 minutes to cook.
Serve as a side for sambar or rasam rice. I made a simple dal and enjoyed this as a side for that along with some yummy pickles. Perfect dinner!
Why not more frequently? Good question. It is the effort required to pluck the leaves from the stem. There are short cuts like putting them in a bag and letting it sit overnight. The leaves kind of fall off. But it still needs effort to weed off small sticks that make their way to the pile.
I always kept thinking that it was something I can eat only in India. Recently I got into this discussion in a FB page and a friend of mine told me about how she gets it in UK. I was like where, i have never seen it? She said in Hounslow, Best foods. I could not believe it. That is where I buy my Indian Grocery and in the last 2+ years it never occoured to me to ask. This time when I went, I got myself a bunch.
The only sad part is a bunch does not make much curry. Just a cup full.. But we all enjoyed it. Even my little one.
Mind you for those who have never eaten it - it has a slight bitter taste. Not the bitter guard kind of bitter. But a sweetish kind. Do try it if you are new to it. And those who have eaten it know what it is when I say - it is the best green in the world.
Ingredients
Muringa Ila 1 bunch (about 3-4 cups)
Mustard 1/2 tsp
Urad dal 1 tsp
Jeera 1 tsp
Coconut 1/2 cup
Green Chilli 1
Curry Leaf few
Oil and salt to taste
Method of Preparation
1. Separate the leaves from the stem and wash, drain and keep the leaves ready.
2. In a pan, add some oil. Add mustard.
3. When it sputters, add the urad dal.
4. When it browns, add the leaves. Toss it and cook in low flame for a few minutes.
5. In the meanwhile, pulse coconut, green chilli, curry leaf and cumin seeds.
6. Add to the leaves along with some salt. Mix well.
7. Cook for a few more minutes till it is all done. Check if it is cooked. It takes less than 10 minutes to cook.
Serve as a side for sambar or rasam rice. I made a simple dal and enjoyed this as a side for that along with some yummy pickles. Perfect dinner!
wow...my fav too...Delicious thoran!!!
ReplyDeleteit is good for people with jaundice.. i skip coconut and add powdered peanuts to it..
ReplyDeleteyummy n healthy thoran...
ReplyDeleteNice thoran...It does take a while to separate the leaves from the stems...but the end result is worth it
ReplyDeleteI agree with Kaveri,the cleaning part is a bit tedious but a real healthy & delicious one:)
ReplyDeleteJoin my ongoing EP events-Asafoetida OR Fennel seeds @ Divya's Culinary Journey
Delicious thoran fry
ReplyDeleteMy fav!!! Unluckily we don't get these leaves here..
ReplyDelete