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Munagaku Pulihora / Moringa / Drumstick Leaves Rice

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Recipe Cooked, Photographed and Written by Praveena

PrepTime:10 mins   CookTime:15 mins   Cuisine:Indian

Munagaku pulihora / Drumstick leaves rice, is an extremely nutritious, high in IRON & FIBER recipe, yet at the same time filled with carbs too. 

This recipe, is just my own makeover, which I made few times. All my family members loved it, so I keep this as a ‘once in a while’ treasured recipes for festive lunches.

As the Telugu New Year, UGADI, is just day-after tomorrow, thought of sharing this wonderful rice recipe from my festive collection. I had already tried it for Makara Sankranthi Visesha Bhojanam / Festive Lunch – 2019. Now, why dont you try this traditional recipe for any of the coming festivals!?


Moringa / Drumstick leaves give excellent merits to our health. Mainly these are very much suitable for diabetic diet and even for kidney patients. Highly nutritious, rich in iron, fiber and anti-oxidants. Suitable for Diabetic Diet and Anti-inflammation (info from internet).

My other Rice recipes collection here⇒ Main Course

Festive Lunches collection here⇒ Vindhu Bhojanam / Festive Lunch

Traditional recipes collection here⇒ Traditional Indian Recipes for Festivals / Panduga Nayivedyalu

Before starting to cook, don’t forget to see the Tips mentioned at the end.

Related Posts⇒  

  1. Moringa/Drumstick Leaves Spice Powder/Munagaku Podi
  2. Pudina Pachadi / Mint Chutney
  3. Semiya Payasam / Kheer / Vermicelli-Milk Pudding

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  • Rice (cooked) – With 1 cup of rice grains
  • Mungaku / Moringa / Drumstick leaves  – 1 cup
  • Fresh Lemon Juice – ¼ cup
  • Cooking Oil – 4 tablespoons
  • Dry Red Chillies – 5
  • Green Chillies – 6 (slit length wise)
  • Curry Leaves – 10
  • Salt – 2 teaspoons (or) as per taste

Ingredients for Tempering:

  • Urad dal / Minapappu / Split Black gram – 1 teaspoon
  • Mustard seeds / Aavalu – ½ teaspoon
  • Chana dal / Split Yellow gram dal – 1 teaspoon
  • Jeera / Cumin Seeds – ½ teaspoon
  • Sesame Seeds – ½ teaspon
  • Hing / Inguva / Asafoetida – ¼ teaspoon
  • Pea Nuts / Pallilu  – 10 
  • Turmeric Powder – ¼ teaspoon

Special Ingredients:

  • Hing / Inguva / Asafoetida
  • Pea Nuts / Pallilu
  • Lemon Juice

Step wise pics procedure:

Munagaku / Moringa / Drumstick leaves separated from stem, washed and pat dried with kitchen towel.

munagaku pulihora drumstick leaves rice

Put a frying pan on stovetop under medium flame. Add the oil, let it heat and then add all the items under ‘Ingredients for Tempering’.

munagaku pulihora drumstick leaves rice

Fry the tempering items and then add the moringa / drumstick leaves, curry leaves, dry red chillies and slit green chillies.

munagaku pulihora drumstick leaves rice

Saute them by stirring continuously, until the moringa / drumstick leaves change their colour and raw smell is gone. (2-3 mins)

munagaku pulihora drumstick leaves rice

Transfer the content onto the rice. Add the fresh lemon juice and enough salt.

munagaku pulihora drumstick leaves rice

Immediately, mix everything thoroughly but gently. Done!!

Serve with chilled homemade curds / yogurt on the side.


  • You can use any type of non-flavoured rice for this recipe, i.e.flavoured rice like Basmati is not much suitable. I used Sona Masoori rice.
  • Take care that the cooked rice is NOT sticky. Each grain needs to well separated.
  • If using freshly cooked rice, you can spread the rice over a plate, dry it completely and then use it.
  • Be careful, not to burn the tempering and leaves. Keep stirring continuously.
  • If you fry / saute the leaves more they might turn bitter.
  • Adjust the salt and sour according to your taste.
  • Munagaku pulihora / Drumstick leaves rice, stays good even for 2 days at room temperature and can be stored in fridge for a week.


  • This, Munagaku pulihora / Drumstick leaves rice gives a new, pleasant aroma altogether.
  • The taste is definitely on par with Chinthapandu Pulihora / Tamarind Rice , with the sourness from lemon juice & crunchiness from the nuts.
  • It can be served with chilled curd/yogurt and with any chutney/dip on the side. Or can be eaten as it is.

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