I have already written a long post when I had posted umma’s style of making muringayila, aka drumstick leaves. Once umma went back to stay for good, I never attempted to get any muringayila, or never got the chance to get them as well. They are never sold on supermarket aisles. At the end of last year, we had gone to a cousin’s wife’s house, where there are two big drumstick trees, so I pulled up some so that I could cook it up. The same day Azza went down with vomitting and fever, so we came back home soon and I was feeling totally mood off as she was sleeping and Rasha was spending her time watching her favorite “My Little Pony”. Not being in a mood to cook anything elaborate, I got down to making this soup and I must say that this is the best way I have cooked this nutritious leaf! Really simple, nothing elaborate, and you have some warm soup to sip in just 10 minutes, that is after completing the back breaking process of removing the leaves off its stem that is! Hehe… I remove off the large ones and keep the tiny stem as they don’t seem to cause any harm in the taste of the dish as such. In case if anybody knows of any issues with doing that, please do let me know. Till then, off to this simple soup…
Posted on this day:
2015: Nutella Shrikand
- ½ cup drumstick leaves, taken off the stem and washed well
- 1 tbsp coconut oil
- 4 shallots, pounded
- 2 garlic cloves, pounded
- ¼ tsp turmeric powder
- 2 cups thin coconut milk
- 1 vegetable stock cube (optional)
- Salt and pepper to taste
- Heat the oil, add the shallots and cloves and saute till nicely fried.
- Add the leaves and toss.
- Add the turmeric powder and saute till the leaves start wilting. Since the leaves I used were small and tender, it didn't take much time to wilt.
- Add in the coconut milk, stock cube, salt and pepper and simmer for around 5 minutes.
- Serve hot!