Drumstick leaves / Muringa ila - 4 cups(tightly packed)
Onion - 1 (optional)
Green chilli - 1
Turmeric powder - a pinch
Mustard seeds - 1⁄2 Teaspoon
Urad dal -1 Teaspoon
Dried red chilly - 1
Grated coconut -1/4 cup
Oil - 2 tsp
Salt - to taste
Separate the leaves from the stem, discard the stem, wash well, drain in a colander and keep aside. Chop onions and scrap the coconut.
Heat oil in a kadai. Add mustard seeds, urad dhal, red and green chillies and fry until golden brown. Add chopped onion, turmeric powder and saute until translucent.
Add the washed and drained drumstick leaves, salt and mix well. Cover with a lid and cook it in low flame until they are cooked soft. Add in the scraped coconut and mix well. Turn off the heat in half a minute. Serve as a side dish with rice.
No need to add water as the leaves have a tendency to generate water on its own when cooked.
Do not overcook as it may turn bitter.
Use coconut oil if you want a typical Kerala flavour.