## Kerala style drumstick spinach pose recipe (Kerala Recipes Style)

Discover how to make a delicious and authentic **Kerala style drumstick spinach pose recipe** with this easy-to-follow recipe. A traditional **Kerala Recipes Lunch**, this dish is **Vegetarian** and perfect for any occasion.

**Yields:** 4 servings
**Prep time:** 25 minutes
**Cook time:** 15 minutes
**Total time:** 40 minutes

**Cuisine:** Kerala Recipes
**Course:** Lunch
**Diet:** Vegetarian

### Ingredients for Kerala style drumstick spinach pose recipe:

* 2 cups Drumstick Leaves (Moringa/Murungai Keerai) – or Murrungai Keerai
* 1 cup Pearl onions (Sambar Onions) – chopped
* 1 inch Ginger – chopped
* 1 sprig Curry leaves
* 1 teaspoon Mustard seeds
* Salt – to taste
* Coconut Oil – for cooking
* 1/2 cup Fresh coconut
* 1 tablespoon Cumin seeds (Jeera)
* 1 tablespoon Turmeric powder (Haldi)
* 1 tablespoon Red Chilli powder

### Step-by-Step Instructions to Make Kerala style drumstick spinach pose recipe:

1. firstly clean the leaves first, try removing twigs and use only the leaves and wash it thoroughly.
2. Then in a mixer grinder, add all the ingredients that are mentioned in the list (fresh coconut, cumin, turmeric powder and chilli powder).
3. Keep it aside.
4. Heat a kadai, add oil, splutter mustard seeds and curry leaves.
5. Add in ginger and onions and fry till it becomes translucent.
6. Then add in the ground masala and fry them for 2 minutes and then add in the washed drumstick leaves.
7. Sauté and combine the masala with the leaves.
8. Sprinkle some water, cover it and cook for about 10 minutes.
9. Then check for seasonings by adding some salt, give it one last stir and serve.
10. Serve the Kerala Style Murungai Keerai Thoran Recipe along with some Steamed Rice and Kerala Style Ulli Theeyal Recipe (Small Onions Roasted in Spicy Tamarind Recipe) for your lunch.

### Tips for the Best Kerala style drumstick spinach pose recipe:

* Always use the freshest ingredients available for the best flavor.
* Ensure your oil is at the correct temperature before frying; too low and food absorbs oil, too high and it burns.

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