Thursday, April 11, 2013

Murrungai kerai Sarru / Nugge Yele Uppu Neeru

Happy Ugadi a new year for Andhra, Karnataka and Maharashtra people, few of other people also celebrate this with a different name, but this festival will not fall on the same day as Tamil New Year each year it varies. We use to serve a special food for god on this day since I don’t get the main ingredient here I was unable to do. Its nothing but neem flower, this is the only day I use to taste neem flower neem flower abishekam, reason behind this is, there will be happiness, sadness, anger, surprise in our life we need to accept everything in the following year.

Most of my readers know yesterday I posted Ragi Mudde, and here is the side side for that. Its called Nugge yele uppu Neeru in kanada, which means” Nugge yele”  as drumstick leaves uppu means salt and neeru means water these are the main ingredients for this dish too. It doesn’t need any particular measurement, everything is your choice. A very simple dish but a taste one, even you can have this for rice.

In my childhood I hesitate to eat drumstick leaves need to say even to try, after I tasted this uppu neeru with ragi mudde it was my favorite, when I was pregnant I started to crave for this food, during that time I didn’t get drumstick leaves here. Recently I found this in a Thai store and started to cook this often.


Drumstick leaves
2 cups
¼ cup
Garlic pods
as per taste
For spice powder:
½ cup
Dry red chili



  1. Clean the drumstick leaves and keep ready.
  2. Heat little water and once it start to boil add this leaves and enough salt cover and cook until tender.
  3. Finally add crushed garlic and allow cooking for a minute, add milk and turn off the stove.
  4. Heat a drop of oil and roast red chili on low flame for few minutes. Allow it to cool and grind to course powder with peanut.
  5. When you start serving sprinkle the spice powder on top of the uppu neeru. Take a bit of ragi mudde dip it in uppu neeru and enjoy.
  • No need to worry if you don’t get drumstick leaves you can try this with, spinach, or kale, Chinese long beans(Thatakkai), Indian long beans (avaraikkai), fresh avaraikkai seeds and fresh tatakkai seds for this you need to pressure cook the seeds first.
  • Depending on your taste increase the dry red chili, you can store this powder and use it for most of the nattu kai poriyal at the end like adding coconut it will taste good.
  • If you are non-vegetarian chicken and mutton kulambu will also go with this ragi mudde.
  • Peanut chutney will also go with this.


Srivalli said...

Wow now that's such an authentic dish..very nice reading abt this..

Manjula Bharath said...

such an healthy recipe :) very nice post dear

Saraswathi Tharagaram said...

So authentic dish..Love your writeup.

Priya Suresh said...

Wat a super healthy dish, love the colour of the saaru,very pleasing.

The Pumpkin Farm said...

nice post, and good u meantioned about using optional leaves , i dont think we get drumsticks leaves here

vaishali sabnani said...

Finally I get to see a curry with drum stick leaves..I had heard about it, but great to have the recipe.

Suchi Sm said...

such a healthy recipe...

Pavani N said...

What an authentic dish. Looks yumm!!

Priya Anil said...

"Nugge Yele Uppu Neeru" Thombha sennagi thruthathae ....

Priya Anil said...

"Nugge Yele Uppu Neeru" Thombha sennagi thruthathae ....

Harini-Jaya Rupanagudi said...

A healthy combo ..

Rajani S said...

Thanks for sharing this recipe, that too in detail. Its interesting to learn new recipes like this :)

Padmajha PJ said...

Loved reading this post Manju. We do have a drumstick tree and now I know what to make with the leaves. Loved the first pic :)

veena krishnakumar said...

This is such a lovely post. Amma makes the dry version of nugge yeli poriyal..this is new and i am going to try this

Suma Gandlur said...

Hearing about the dish for the first time. Love that pretty color.