Drumstick leaves rice recipe with step by step photos.Drumstick leaves has very good amount of Iron and it is a powerhouse of nutritional values and hence it is advised to include it often in our diet.But it is a very tedious process to remove the leaves from the stems otherwise these leaves have a peculiar taste compared to other greens.It was difficult for me to get these greens regularly when I was in Mumbai but I am enjoying these greens in Singapore. So, when ever I make a trip to little India I always load my bags with all the various greens like drumstick leaves, gongura leaves, palak, methi etc.
Though it is tedious to pluck the drumstick leaves but it is worth the effort because of the nutrients provided by these greens to us.
My mom prepares drumstick leaves curry, stir fry, rasam, drumstick leaves podi and add it to the dosa batter and adai batter to prepare dosas.Most of the times I end up making dosa or curry with them but when I get it in large quantities I prepare drumstick leaves rice variety or podi so that I can eat it on daily basis for long time.I prepare this rice in a similar way as I prepare curry leaves rice so one can adapt the same recipe to prepare curry leaves rice by replacing the drumstick leaves with the curry leaves in the recipe.
Check out other rice varieties using greens in my blog:
- Gongura Pulihora | Gongura Rice | Sorrel Greens Rice
- Methi-Peas Bath
- Sabsige Soppu(Dill leaves) Chitranna
- Mint Pulav /Pudina Rice
- Palak(Spinach) Rice
- Methi Pulao | Fenugreek Leaves Pilaf
Here is how to prepare drumstick leaves rice recipe with step by step photos:
Drumstick leaves Rice Recipe | Munagaku Rice:
Serves 2 | Author: Prathibha
Prep time: 15 mins | Cooking time: 30 mins | Total time: 45 mins
Cuisine: South Indian | Category: Main course - Rice variety
Ingredients:
1 cup Sonamasuri/ Raw Ponni(or equivalent)
2-2.25 cups Drumstick leaves
5-6 Cashewnuts,broken
1 tbsp Chana dal
2 tsp Urad dal
1/2 tsp Mustard seeds
2 tbsp Oil,preferably Sesame Oil
Salt,to taste
to roast and grind:
1 tbsp Chana dal
2 tsp Urad dal
1 tsp Cumin seeds
1 tsp Pepper corns
4 Red chilies
1.5 tsp Tamarind
2-3 tbsp Sesame seeds, optional
Method:
- Wash and soak rice for half an hour and cook it as you wish.I cook the rice in the rice cooker by adding 2.5 cups of water and it comes out nice and fluffy.Cool the rice.
- Dry roast chana dal and urad dal until they turn brown and then add cumin seeds, peppercorns and red chilies and fry further until they are fried and the red chilis starts getting black spots.Add sesame seeds and tamarind and fry for another minute.Cool them and add salt and grind it into a coarse powder.
- Remove the leaves from the stems of drumstick leaves and wash them nicely and drain off the excess water.
- In the same pan add a tsp of oil and add the drumstick leaves and fry them until they turn slightly crispy, do not cover the pan else the leaves will turn soft.Continue frying until the leaves becomes slightly crisp,it will take roughly 8-10 mins.
- Cool them and add to the powdered spices and grind again to a powder.
- In a big kadai heat oil and crackle mustard seeds and add chana dal and urad dal and fry until they slightly red in color and then add broken cashewnuts and fry until they turn golden brown in color. Now add the ground drumstick leaves powder mixture to it and mix nicely and cook for a minute.At this stage you can store this mixture for 8-10 days in the refrigerator and use the required amount of mixture when required.
- Now add the cooled rice to the drumstick leaves mixture and mix it nicely.
Serve it with fryums.
Notes:
- You can avoid sesame seeds if you want but it gives a nice balanced taste to the rice.
- When I get hold of drumstick leaves I usually make this mixture in large quantity and store it in refrigerator.So all I need to do when I want a variety rice is to mix with cooked rice and it is ready.
- You can prepare the curry leaves rice in the same process by replacing the drumstick leaves with the curry leaves.
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