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GOK #18: Muringayila Thoran / Drumstick Leaves cooked with Coconut

GOK #18: Muringayila Thoran / Drumstick Leaves cooked with Coconut
A tasty, simple yet nutritious dish which is very common in Kerala as drumstick leaves grow in the backyards of most of the Kerala houses.

4 cups drumstick leaves (muringayila)
1 cup grated coconut (adjust amount to taste)
1 tsp red chilli powder
A large pinch of turmeric
2 shallots
1/2 tsp jeera / cumin powder
Salt to taste
1 tbsp coconut oil
1/4 tsp mustard seeds


1. Remove the drum stick leaves from the stems. Wash thoroughly.

2. Add salt, turmeric and red chilli powder to the washed leaves. Set aside for 30 mins. It will let out water.

3. Grind coconut coarsely with the shallots and cumin powder.

4. Heat oil in a pan and add the mustard seeds. When they pop, add the marinated leaves, stir around to combine. Cook closed on low heat for about 5 mins. Open, add the ground coconut mixture and stir well again.

5. Cook closed for another 5-10 mins until the leaves are cooked through and soft. Make sure you mix in between to prevent browning at the bottom.

Serve with hot rice.

Courtesy:  Meera Nair