Muringayila stew


This curry goes well with pathiri, rice and chapathi.


  1. Grated coconut – 2 cups
  2. Drumstick leaves – 3 cups
  3. Coconut oil – 2 tbsps.
  4. Cardamom – 1 number
  5. Cloves – 2 numbers
  6. Cinnamon – one 1″ piece
  7. Onion – 1 big/ 1 cup
  8. Curry leaf – 2 sprigs
  9. Ginger – 1/2″ piece
  10. Greenchilly -3 numbers
  11. Cilantro – 2 tbsps.


  1. Extract 2 cups of thin coconut milk & 1 cup of thick coconut milk from the grated coconut.
  2. Grind together the greenchillies, ginger, cilantro and curry leaves to a smooth paste.
  3. Heat 2 tbsps. of coconut oil in a broad non-stick pan. Add the whole spices and stir in the thinly sliced onion.Fry till the onion turns translucent.
  4. Add the ground green paste and cook for 7 minutes till the oil starts to separate.
  5. Add the drumstick leaves and salt. Cook for 5 minutes on medium high heat till the leaves are wilted.
  6. Add the thin coconut milk and let it boil. Cook on medium heat for 15 minutes or till the gravy turns really thick.
  7. Remove from heat and add the thick coconut milk.
  8. Serve hot with chapathi/ pathiri/rice.
This entry was posted in malabar, Traditional Kerala dishes, vegetarian gravy for dinner, Vegetarian gravy for lunch. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s