Murungai Keerai Podi (Moringa Leaves Chutney Powder)
A Delicious South Indian Style Podi or Dry Chutney Recipe made with Indian Superfood - Moringa Leaves or Drumstick Leaves. This Murungai Keerai Podi is your perfect side dish for rice and breakfast recipes. Enjoy with Sesame oil or Ghee for best results.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 cups Murungai Keerai or Moringa Leaves (1 cup is 250 ml measurement)
- 1 cup Urad Dal (1 cup is 200 ml measurement)
- 1/4 cup Chana Dal
- 1/8 cup Sesame Seeds or Ellu
- 6 nos. Kashmiri Whole Red Chillies
- 8-9 nos. Whole Pondy Red chillies
- 1 tbsp Black Peppercorns
- 1/4 tsp Hing or Asafoetida
- Salt to taste
- Few drops of oil to roast the whole red chillies
Instructions
- 1
Heat a thick bottom kadhai and quickly roast the sun dried murungai keerai for just couple of seconds. Keep them aside for cooling in a wide steel plate (as shown below)
- 2
Now in the same kadhai, add urad dal lentils and then roast it until golden brown.
- 3
Roast the chana dal similarly until they are golden brown in colour. Keep aside in a separate plate for cooling.
- 4
Now add the sesame seeds. Wait until you hear them popping and then immediately remove them aside on to a plate
- 5
Add few drops of oil and then saute the whole red chillies. Remove them and keep aside.
- 6
Roast the whole black peppercorns and keep aside.
- 7
Keep all the lentils, peppercorns, sesame seeds and whole red chillies aside for cooling. After they cool, add salt to taste and some hing or asafoetida.
- 8
Grind them together. The texture should be slightly coarse and not completely fine.
- 9
Now grind the moringa leaves.
- 10
Mix both the ingredients, check for salt and add extra, if required.
- 11
Store this in an air tight container. Stays fresh for months when stocked in a refrigerator.