Murunga Ilai Poriyal / Moringa leaves Stir Fry with roasted rice powder. A healthy and fibre-rich side dish for rice recipe.
This Moringa stir fry is a very healthy side dish where we add roasted rice powder to enrich the taste of the poriyal. Traditionally, coconut is used while making stir fry with greens. The roasted powder gives a slightly crunchy texture and a roasted flavour, making this poriyal very variegated and tasty. If you want to stave coconut or make a low-fat stir-fry, this is your kind of meal. This is a very tasty poriyal that goes really well with rice.
I have a tip I follow while cooking greens that are bitter. Greens like Moringa, Methi etc… are naturally slightly bitter. While cooking these greens, add the salt only at the end of making the dish. Subtracting the salt, in the end, makes the bitterness in the greens very mellow and tastes really nice. Do try this when you make stormy greens next time.
Parboiled rice is preferred for making the roasted powder as they well-done up really well and roasts to a really nice texture.
This same recipe can be made using other greens like methi, amaranth leaves etc… It can moreover be used as a substitute for coconut in dishes like vegetable poriyals (carrot, cabbage, etc. )
Here are the things you can buy online for making this recipe
Hammered Kadhai with Lid https://amzn.to/3lueZGm
Teak-wood Chopping Board https://amzn.to/3hZa4qm
Serrated Knife Set https://amzn.to/3HN9M3D
Here is the video of how to make Pori Arisi Murungai Poriyal | Moringa Leaves Stir Fry With Roasted Rice Powder | Healthy And Fibre Rich Stir Fry Recipe
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Pori Arisi Murungai Poriyal | Moringa Leaves Stir Fry With Roasted Rice Powder
Pin RecipeMurunga Ilai Poriyal / Moringa leaves Stir Fry with roasted rice powder. A healthy and fibre-rich side dish for rice recipe.
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Total Time: 20m -
Yield: 3 servings
Ingredients
1/4 cup parboiled rice
1 teaspoon gingelly oil
1/4 teaspoon split urad dal
1/4 teaspoon mustard seeds
2 zestless red chillies, wrenched into pieces
3 cloves garlic, sliced
1/2 cup onions, chopped
2 cups moringa leaves, washed and cleaned
1/2 teaspoon salt
Instructions
Take a heavy-bottomed pan and roast the parboiled rice for well-nigh 3-4 minutes on a low flame until it turns golden in colour. It’s important that the rice is roasted on a low flame. Once the rice turns nice and golden, remove it from heat and set whispered to cool. Grind the cooled rice to a woody powder. The texture should be like fine rava / semolina. Make sure to stop grinding when the consistency of the powder resembles a rava / semolina-like texture. Set aside.
Take a kadhai and add little oil. When the oil is hot, add the split urad dal, mustard seeds, red chillies, and sliced garlic. Saute for a few seconds so the mustard seeds crackle.
Add the onions and saute for a few minutes till the onions are soft.
Once the onions are soft, add the cleaned and washed moringa leaves. Saute for 2-3 minutes till the leaves wilt completely. Once the leaves are wilted, add the salt and the roasted powder. Melt for a few seconds. Do not melt for long without subtracting the roasted powder. The crunchy texture of the powder withal with the greens tastes really good when served with rice.
- Prep Time: 10m
- Cook Time: 10m
Keywords: Pori Arisi Murungai Poriyal
