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Murungai Keerai Muttai Poriyal

Recipe for Murungai Keerai Muttai Poriyal – Moringa Leaves and Eggs Stir-Fry. With step by step pictures.

  • Total Time: 25 mins
  • Yield: 4 servings 1x


  • 200 grams murungai ilai / moringa leaves
  • 4 eggs
  • 1 teaspoon sesame / gingely oil
  • 1/4 teaspoon mustard seeds
  • 2 onions, finely chopped (1 cup chopped onions)
  • 1 teaspoon black pepper
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon salt


  1. Heat gingely oil / sesame oil in a pan and add in the mustard seeds when the oil is hot. Let the mustard seeds splutter, add in the chopped onions. Fry for a couple of minutes until the onions are soft.
  2. Coarsely crush black pepper and fennel seeds in a mortar and pestle. Add it to the pan and saute for a minute.
  3. Add in the cleaned moringa leaves to the pan. Add in the salt.
  4. Saute for five minutes on medium flame until the leaves are cooked and there is very less moisture left.
  5. Break the eggs into the pan and scramble the eggs.
  6. Serve hot with rice.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Category: Side Dish
  • Cuisine: Tamilnadu