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moringa-egg-stir-fry
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5 from 1 vote

Murungai Keerai Muttai Poriyal | Scramble Eggs with Moringa

Murungai Muttai Poriyal is a South Indian quick , tasty and nutritious egg stir fry made with fresh moringa leaves and spices.
Course Side Dish
Cuisine India
Keyword Bachelor's Cooking, Diet, Egg
Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings 2
Calories 214kcal
Author Muktha H S

Ingredients

  • 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

Instructions

  • 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.

Video

Notes

  • 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.

Nutrition

Calories: 214kcal