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Murungakeerai Thuvaiyal


The botanical name of drumstick tree is Moringa Oleifera. It is a tropical plant grown for its nutritious leafy greens, flower buds, and mineral-rich green fruit pods. Every part of the tree – leaves, pod, fruits, sap, seeds, oil, flowers, roots and bark has medicinal properties. Moringa leaves have Ayurvedic properties. It is one of the greatest gift kept aside for us by our Mother Nature. This dish goes well with steamed rice or idly or dosa. 



  • Murungai Keerai - 1 cup(drumstick leaves)

  • 50 g gingelly oil

  • 1 teaspoon of mustard

  • 1 tablespoon of urad dal 

  • 6 dry red chillies

  • Tamarind size of gooseberry 

For Garnishing Curry leaves





  1. Roast the urad dal to golden brown by adding a little amount of oil in a kadai and keep it aside.

  2. Now heat the kadai with 3 teaspoons of oil.

  3. Then add red chillies and tamarind.

  4. Allow it to cool. 

  5. Take a kadai and add 3 tablespoons of oil. 

  6. Add the cleaned Murungai Keerai and saute it well.

  7. Let it be cooked for 3 min in low flame. Allow it to cool.

  8. Add the required salt and grind everything together coarsely. 

  9. Now make tadka with mustard and curry leaves. 


Healthy and yummy Murungai Keerai thuvaiyal is ready!  Serve it with hot steamed rice or idly or dosa.


Tips / variations:  

Make sure to overcook the leaves as it may give a bitter taste.

Use less amount of water for grinding.

Few pieces of coconut can be added to get a different flavour but, its shelf life becomes less.


Shelf Life: 

It can stay good for 2 or 3 days if stored in fridge. It is best to consume fresh as these leaves are quite tough to digest.


Nutrients value: 

Moringa leaves are a rich source of many nutrients. They have many more vitamins than the richest sources such as carrots, oranges and milk. 

It is a traditional medicine which is given to nursing mothers to help to increase lactation or milk production.