Tag Archives: grated coconut

Murungakeerai Poriyal | Drumstick Leaves Stir Fry

Murunga Keerai Poriyal

In my school days, my mom used to run behind me and make me eat greens. When it comes to any Murunga keerai (drumstick) dish, I will run behind my mom asking for more. Right from my school days, I love Murunga keerai so much.

My father also likes it so much. When it come to Murunga keerai poriyal, I love it so much and usually I have it with sambar or curd rice. I can even have about 3 cups of Murunga keerai poriyal. I do not get Murunga keerai here so whenever I go to India, my mom makes this murunga keerai poriyal and murunga keerai sambar for me. I also love its color – the dark green. Adding grated coconut is one’s choice but I like it with grated coconut. I feel the grated coconut give a special flavor. Did I say its Gj’s favorite too. When my mom came from India this time, I asked her to bring some Murunga keerai leaves. I have to quickly cook it otherwise it will spoil very easily. I did not find time to click pictures, but I have done my best. Hope you all like the pictures as well as the recipe.

Preparation Time. 10 minutes
Cook Time. 10 minutes
Recipe Cuisine. Indian
Recipe Category. Side dish
Serves. 3


Murunga keerai (drumstick leaves) – 2 cups
Onion (chopped) – 1 no.
Red chillies (kanja molaga) – 2 nos.
Grated coconut – 2 tablespoon
Salt – as desired

To Season

Mustard seeds (kadugu) – 1/2 teaspoon
Urad dal – 1 teaspoon
Red chillies – 2 nos.
Asafoetida – a pinch
Oil – 1 teaspoon

Note. The ingredients shown will vary with the original quantity.


1. In a pan, heat oil and then add mustard seeds. When mustard seeds splutter, add urad dal, asafoetida, and red chillies. Once urad dal turns golden brown, add the chopped onion.

2.  Once the onions turn golden brown, add the murunga keerai (drumstick leaves). Stir well. Do not add water. The keerai will get cooked by its own water.

3.  Add salt and stir well. Cover with the lid and simmer the flame. The raw smell of the murunga keerai will go away. Keep stirring for a minute or so.

4. When the keerai shrinks in size, add grated coconut and give a quick stir.

Now Murunga Keerai Poriyal is ready!

You can serve this Murunga Keerai Poriyal with the following recipes:
Avaraikkai Kootu(Broad Beans Kootu), Cauliflower and Carrot Kootu, Cucumber Kootu, Vazhaipoo Kootu (Banana Blossom Curry), Dal Tadka,
Spinach Moong Dal, Spring Onion Moong Dal, Cucumber Moru Kootu, Poosanikai Mor Kuzhambu, Paruppu Rasam, Pineapple Rasam,
Poondu Rasam (Garlic Rasam), Capsicum Sambar, Oats Curd Rice 


  • Adding grated coconut is optional but grated coconut enhances the flavor of the poriyal.
  • Murunga keerai gets cooked easily. They also get burned quickly. If it gets burned, they would taste bitter and the poriyal will not taste good at all.
  • To retain the keerai color, you can add 1/2 teaspoon of sugar.
  • Use only the leaves and remove the stalks.

Mochai Sundal | Pachai Mochai Sundal | Butter Beans Recipe

Mochai Sundal

My paternal grandmother makes butter beans (mochai) often. Sometimes, she would add dry fish to it. I love Butter Beans Dry Fish Curry so much. I make butter beans twice a month as it has a good source of fiber and iron.

Mostly, I would make Mochai Sundal as you can eat more when compared to Mochai Kara Kuzhambu. When we have some documentary films to watch, I would make sundal and we will eat it while watching the film. Usually, I will not add grated coconut. Only when I have guests at home or did not use coconut in my cooking for a week, I will add coconut. Gj prefers eating sundal without coconut. This Mochai Sundal tastes great with coconut.

Soaking Time.  10 to 12 hours
Cooking Time. 25 minutes + Soaking Time
Recipe Category. Indian
Recipe Side Dish. Snack


Butter Beans (Pachai Mochai) – 1 cup
Red Chillies – 4 nos.
Asafoetida (Perungayam) – 1/4 teaspoon
Mustard Seeds (Kadugu) – 1 teaspoon
Oil – 2 tablespoon

To Fry

Red Chillies – 2 nos.
Sesame Seeds – 2 tablespoon
Grated Coconut – 1/4 cup

Note. The ingredients shown will vary with the original quantity.


1. Soak the mochai (broad beans) in water for 10 to 12 hours or overnight. Pressure cook mochai using 3 cups of water and salt for 3 whistles. Wait for some time until the pressure releases and then open the cooker. The mochai should be cooked (i.e) when pressed, it should be soft yet firm.

2. Dry fry sesame seeds. Within a minute or so, sesame seeds will turn light brown. Keep it aside. Then dry fry red chillies separately in low flame.  Then remove and keep it aside. Cool them down.

3. Heat 2 tablespoon of oil and add mustard seeds. When mustard seeds splutter, add red chillies and asafoetida. Now add mochai and stir well.

4. Meantime, grind sesame seeds and red chillies coarsely without adding water. Then add it to the mochai and stir well.

5.  Then simmer the fire, and add the grated coconut. Give a quick stir and switch off the stove.

Now, Mochai Sundal is ready!

You may also try other Sundal recipes:
Green Peas Sundal, Black Chickpeas Sundal, Sweet Corn Sundal


  • You can also fry grated coconut, and grind it along with “To Fry” items.

Yellow Moong Dal Sundal

Pasiparuppu Sundal

Yellow Moong Dal Sundal

Healthy and simple sundal!
My mom taught me this sundal and it is very easy to make in few minutes.
When you boil the moong dal, it should not become mushy. You should be able to see each of the boiled moong dal. At that stage, switch off the stove. I like the curry leaves flavor in this sundal. Adding coconut is optional. Sometimes, I add grated coconut to enhance its taste. One of the recipes in my festival list of recipes.

Moong dal – 1 cup

Red chillies – 2 nos.

Curry leaves – 1 sprig

Coconut gratings – 1 tablespoon

Mustard – 1/2 teaspoon

Asafoetida – a pinch

Salt – as desired

Oil – as desired


1. Soak moong dal for about 1 hour and cook it till it becomes soft. It should not become mushy. Drain excess water.

2. In a pan, heat oil. When it is hot, add mustard. When mustard pops up, add green chillies, asafoetida, and curry leaves. Add cooked moong dal. Mix well.

3. Now add salt and sim the fire. Finally, add coconut gratings and switch off the stove.

Now, Yellow Moong Dal Sundal is ready!!!

When you boil the moong dal, it should not become mushy. You should be able to see each of the boiled moong dal.

Green Peas Sundal | Pachai Pattani Sundal | Sundal Recipes

Green Peas Sundal

Of all the sundals, my favorite is Peas Sundal. Generally, I like peas and love to try out many peas recipes. Sanvi’s favorite vegetable is also peas. If I make peas dish, she would eat it without any fuss. If I make any other sundal, Gj or Sanvi will not prefer it so much. If it is Peas Sundal, both would eat it happily. I do not have to customize the sundal too. Even if I don’t add coconut or grated carrots, both will like it just because peas generally taste good. I am on the verge of posting several Sundal recipes, so keep visiting my space…will post sundal recipes one by one. Now lets go for the Peas Sundal recipe…

Preparation Time. 20 minutes
Cook Time. 10 minutes
Recipe Category. Snack
Recipe Cuisine. Indian
Serves. 2


Green peas (pachai pattani) – 1 cup
Grated mango (thuruviya mangai) – 2 tablespoons
Grated coconut (thuruviya thengai) – 2 tablespoons
Chopped onion – 1/4 cup
Mustard seeds – 1/4 teaspoon
Urad dal – 1/2 teaspoon
Red chillies – 2 to 3 nos. (You can also use green chillies instead of red chillies)
Asafoetida – 1/2 teaspoon
Curry leaves – 1 sprig (1 kothu)
Lemon juice – 3 drops (optional)
Salt – as desired
Oil – 1 teaspoon

Note. The ingredients shown will vary with the original quantity.


1. Soak green peas  in water for 5-7 hours. In a vessel, add enough quantity of water and little salt, and then boil the peas until the peas turns soft and firm. It may take about 8-10 minutes. Drain the peas and keep aside. In a pan, heat a teaspoon of oil and then add mustard seeds. When mustard seeds splutter, add urad dal, red chillies, asafoetida, and curry leaves. When urad dal turns golden brown, add the chopped onion and fry till they become transparent.

2. Then add boiled peas and saute for few seconds. Check salt. If needed, add more salt as per your taste. Peel the skin of mango and grate it. Now add the grated coconut and grated mango to the peas and mix well. Switch off the flame. Just before serving, you could also add a teaspoon of lemon juice to get some tangy taste.

Now, Green Peas Sundal is ready!

Other Sundal Recipes are:
Butter Beans/Mochai Sundal, Black Chickpeas Sundal, Sweet Corn Sundal


  • You could also pressure cook the peas for 2 whistles by adding less water and salt. You should be careful while pressure cooking the peas, as sometimes it may turn mushy. Allow the cooker to cool naturally and then drain the peas.
  • If you are using frozen peas, you do not have to soak or pressure cook the peas. Just cook in an open pan with very less water.
  • You could also add grated carrot and finely chopped ginger.