My fav side dish for rasam rice...there are so many interesting facts to talk about murungai tree other than health aspects there are many stories about murungai maram which are really famous and narrated over and over again one very ancient story is vikram aditya and vethalam.
I personally can never get tired of reading or listening to vikram aditya stories when i was a kid my house had a murrungai maram we used to enjoy the yield so much but at the same time my granny used to close the back door to the the kitchen garden and ask us not to go near that tree after 12 noon she used to tell lot about vethalam on murungai maram which used to fascinate me after reading all that stories but at the same time i used to be really curious and wanted to see if there was any vethalam on the tree.
One fine day in my summer holidays all the kids in my locality and my self had a plan some how to see the vethalam on the murungai maram when all of our parents and elders were fast taking a nap after lunch we some how sneaked out of the house and climbed the parapet wall to reach the back yard guess who was the pack leader meee...I was clueless that our malli/gardener was cleaning the back yard all of us some how got into the garden and the very first sight was vethalam on the tree all of us screamed so hard and ran as fast as we could hearing us my granny and other neighbors came running outside all of us were crying when the elders asked us what happened everyone of us told the same thing we saw the vethalam on the murungai tree. elders were shocked and they rushed to the back yard to see what is it all about and to everyone's surprise it was our munniswamy(gardener) doing his job everyone burst into laughter...poor munniswamy did not know what really happened he was standing with a shy face...from that day we started calling him vethalam swamy...as kids we were so naughty and playful i miss those days...:(
2 Cups Murungai Keerai
1 Large Onion (finely chopped)
6 Green Chilies(finely chopped)
Fist full Coriander leafs(finely chopped)
Oil 2 Tbsp Ghee 1 Tbsp
Salt as per taste
5 to 6 Pods Garlic
1 Inch Ginger
1/4 Tsp Pepper corns
1/4 Tsp Fennel seeds
2 Pods Cardamom
- Add all these ingredient to a mixer-jar and prepare a coarse paste.
- When purchasing murungai keerai make sure its dark green in color.
- Pick all the steams and clean the yellow leafs.
- Rinse thrice before use.
- Heat oil and ghee in a wok add ginger and garlic paste fry till raw flavor is gone.
- Add onion and chilies and fry onions till transparent.
- Add the greens to the onion and add 1/4 cup water stir and place a cover allow the green to cook on medium flame.
- Once the greens have cooked allow the moisture to evaporate and oil to surface.
- Add salt as per taste.
- Add the eggs and scramble till cooked and oil surfaces on the sides garnish with coriander and serve with hot rice and rasam...Enjoy..:)
Do watch the recipe demo...:)