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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
munagaku pulihora / drumstick leaves rice

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!!

munagaku pulihora / drumstick leaves rice

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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You can explore my other recipes by clicking the Recipe Category

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