Murungai Keerai Muttai Poriyal aka Moringa Egg Bhurji recipe with step by step photos and video. Murungai Muttai Poriyal is a South Indian quick , tasty and nutritious egg stir fry made with fresh moringa leaves and spices.
If you are interested then don't forget to check my Moringa Tea recipe and Moringa Energy Balls , an amazing recipe on my space.
About this recipe
Scramble eggs with Moringa leaves is one of the most popular dish in South India. Moringa leaves are abundantly found in South India in every house backyard. So we add in fresh moringa leaves in many of our recipes.
Murungai Keerai mutta poriyal - murungai refers to moringa and keerai to leaves ; muttai means eggs and poriyal means stir fry in Tamil.
I personally love eggs ; scrambled eggs or Indian Egg Bhurji is my favorite . Let me be honest , its my favorite because its simple to cook and tastes so so delicious. Can pair it with any thing , Rice , roti , bread .....,its tastes yum.
For me a great way to eat egg bhurji is with vegetables . My all time favorite egg bhurji includes Beetroot Egg Bhurji , French Beans dil egg Bhurji , Onion Egg Bhurji, Mumbai style Masala Egg Bhurji and this Moringa egg bhurji.
Come lets quickly see on how I make scramble eggs with moringa leaves.
Ingredients , Tips and Variations
Moringa Leaves : Always try to use freshly harvested moringa leaves . Keeping moringa leaves for a day may make it turn bitter. Moringa leaves are slightly bitter in taste , so don't add too much in your recipe.
Onions : For any Egg bhurji , adding onions enhances the taste . For every 1 cup of fresh morings leaves make sure to add at least ½ cup of chopped onions.
Green chilies : Its optional to add but I like the hint of heat from green chillies. So , I prefer to add.
Spices : I highly recommend adding Saunf/ Fennel seeds powder here because sweet flavor of fennels seeds meld well with this egg bhurji . Also along with flavorful taste , it aids in balancing thermogenic effects of moringa leaves. Red chili powder is used for heat instead of black pepper powder ( black pepper powder is also produces heat in body , hence it not added in combination with moringa leaves) . Salt to taste is added.
Other Ingredients : Mustard seeds and chana dal is used , you can skip if you want. I personally add chan dal because I like to get that crunch bite here and there in Egg Bhurji. Any flavorless cooking oil works well here. Salt as per taste is required.
Nutrition and Health Benefits of Moringa Oleifera
- Rich in Vitamins and Minerals : Moringa leaves are rich in vitamins A, C, B1 (thiamin), B2 (riboflavin), B3 (niacin), B6 and Folate. Moringa is a iron rich food, as it also rich in Vit C and Vit B , it helps in absorption of Iron.
- Rich in Amino Acids : Moringa leaves are rich in amino acids, the building blocks of proteins.
- Fights Inflammation : Moringa leaves are anti-inflammatory in nature due to the presence of isothiocyanates.
- Rich in Antioxidants : Anti-oxidative properties of moringa protect sagainst the damaging effects of free radicals. Vitamin C and beta-carotene act against free radicals.
- Good for the Stomach : Moringa leaves are beneficial against digestive disorders. Those who suffer from constipation, bloating, gas, gastritis and ulcerative colitis should add Moringa leaves to their diet.
- Improves Bone health : Moringa leaves are rich sources of calcium and phosphorus. Both of these elements are needed for good bone health and also fights against osteoporosis and arthritis.
- Improve Lactation : As it is very rich in calcium and all other nutrients , in Ayurveda , moringa leaves are used to improve lactation in nursing mothers.
- Helps in Weight Management : Moringa leaves increase fat burning in the body. They reduce cravings for food and boost metabolism. They also lower cholesterol.
- Good for Skin and Hair : Due to an abundance of antioxidants and nutrients, moringa leaves improve the health and appearance of skin and hair. They add suppleness to the skin and shine to the hair. The antioxidants present in moringa leaves reduce the appearance of fine line and wrinkles on the skin.
- Good for Detoxification : Moringa leaves are natural cleansers and help to detoxify the system. This helps to keep the body and increases immunity against various infections. They also increase the energy levels in the body. Source : Pharmeasy
How to make Murungai Keerai Muttai Poriyal
Initially check moringa leaves thoroughly, as it’s leaves are from tree it may have dust and insects.
Pull leaves from stem , small tiny stems attached to the leaves are perfectly fine as it is tender. Just make sure not add to hard and mature stems.
Once you collect all fresh greens, thoroughly wash green leaves to remove sand dust on leaves and set aside.
In a pan , heat cooking oil. Add mustard seeds , when it splutters add chana dal., let chana dal slightly changes it colour to golden brown.
Now add in chopped onions and green chillies, sauté till onions turns translucent
Add rinsed moringa leaves and cook on medium heat for 4 to 5 minutes.
When moringa leaves are well cooked , add in turmeric powder, red chilli powder and fennel seeds powder.
Mix well everything.
Finally, Crack in 2 Eggs , scramble well .
When egg cooks completely, scramble well .
Remove from heat and serve as a side dish with rasam rice or roti or top on bread toast.
Murungai Keerai Muttai Poriyal | Scramble Eggs with Moringa
- 1 Cup Moringa leaves - cleaned and washed
- 2 Onions - medium size, chopped (about ½ to ⅔ cup)
- 1 Green chili - slit, optional ( if you like it spicier)
- 2 no’s Eggs
- ¼ teaspoon Turmeric Powder
- ½ teaspoon Red Chilli Powder
- ½ teaspoon Saunf/ Fennel seeds powder
- ½ teaspoon – ¾ teaspoon Salt or as required
- 1 tablespoon of cooking oil
- Initially check moringa leaves thoroughly, as it’s leaves are from tree it may have dust and insects.
- Pull leaves from stem , small tiny stems attached to the leaves are perfectly fine as it is tender. Just make sure not add to hard and mature stems.
- Once you collect all fresh greens, thoroughly wash green leaves to remove sand dust on leaves and set aside.
- In a pan , heat cooking oil. Add mustard seeds , when it splutters add chana dal., let chana dal slightly changes it colour to golden brown.
- Now add in chopped onions and green chillies, sauté till onions turns translucent
- Add rinsed moringa leaves and cook on medium heat for 4 to 5 minutes.
- When moringa leaves are well cooked , add in turmeric powder, red chilli powder and fennel seeds powder. Mix well everything.
- Crack in 2 Eggs , scramble well . When egg cooks completely, scramble well , remove from heat and serve as a side dish with rasam rice or roti or top on bread toast.
- Moringa leaves are slightly bitter to taste. So always add freshly harvested leaves in the recipe.
- Ratio of moringa leaves to onion should be always 2:1 , for 1 cup moringa leaves you need to add ½ cup or slightly more onions. If moringa leaves are more then it may taste bitter.
- Fennel Seeds / Saunf powder is the must spice here as it imparts a flavour and also balances thermogenic effect of moringa leaves.
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