Recent days I am trying to include drumstick leaves /Moringa leaves in my cooking at least once in a week as its a super food. Drumstick leaves tree is a miracle tree. It has amazing health benefits. It is one of the richest plant sources of Vitamin A, B, C, D, E, K, Anti-oxidants and vital minerals like Calcium, Copper, Iron, Potassium, Magnesium, Manganese and Zinc. The leaves, pods, seeds, gums, bark and flowers of Moringa are useful to treat mineral and vitamin deficiencies, support a healthy cardiovascular system, promotes normal blood-glucose levels, neutralise free radicals, provide excellent support of the body’s anti-inflammatory mechanisms, enrich anaemic blood and support the immune system. It is also known to improve eyesight, mental alertness and bone strength. It has potential benefit in malnutrition, general weakness, lactating mothers, menopause, depression and osteoporosis.
Source : https://www.healthaid.co.uk/blogs/news/wonders-moringa
Usually I make drumstick leaves soup or poriyal with it. For a change, I tried Murungai keerai podi for rice, idli and dosa so that I can pack it for Raksha’s lunch box as well. I asked my MIL for the recipe and tried it for the first time. It came out so well. This drumstick leaves chutney powder tastes yummy when mixed with plain rice adding few drops of ghee.
Friends, do try this Murungai keerai podi / Drumstick leaves powder for rice, Idli, dosa and enjoy. This podi stays good without refrigeration for a month. Lets see how to make Murungai keerai podi with step by step pictures.
How to use this powder : Take a tsp of this powder, mix with plain rice adding a tsp of ghee and enjoy it. You can also add a tsp of this powder in rice varieties like tomato rice, lemon rice, curry leaves rice or any vegetable rice. You can also have this powder as side dish for idli, dosa like our usual chutney powder. But use in moderation. Mix with ghee or sesame oil and enjoy with idli, dosa. Alternatively, you can sprinkle this powder over the dosa and enjoy it like podi uthappam. You can add this powder while making sambar or vathakulambu and enjoy its benefits. Tastes different and flavorful too.
Murungai keerai podi / Drumstick leaves powder recipe for rice
Murungai keerai podi / Drumstick leaves powder recipe for rice, idli, dosa
Cuisine: Indian
Category: Side dish
Serves:2
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
INGREDIENTS
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HOW TO MAKE MURUNGAI KEERAI PODI
- Take out the leaves from the stem and discard the yellow and wilted ones.
- Remove the small stalks and stems from the leaves and discard them.
- Wash them and spread the leaves in a cotton towel. Let the leaves dry in shade for 2 days.
- Heat 1/2 tsp oil in a kadai. Roast urad dal till golden in color. Transfer to a plate.
- Add 1/2 tsp oil in the kadai and roast chana dal till golden in color. Transfer to the plate.
- Again add oil and roast the red chilli, curry leaves, pepper corns, cumin seeds till crispy. Do everything in low to medium flame patiently.
- Add the roasted chillies to the plate. Lastly add the black sesame seeds and dry roast till it splutters. Add the coriander seeds and roast for a minute.
- Switch off the flame and add the hing. For variations, you can roast all the above ingredients together in low to medium flame patiently and grind it.
- Firstly grind the chillies and salt till coarse powder. Then add the roasted dals, pepper and cumin seeds. Grind to a smooth powder.
- Lastly add the dried moringa leaves along with turmeric powder, salt and grind to a smooth powder.
- Transfer to a box and store it. It stays good up to a month.
- Enjoy mixing with plain rice adding ghee. Tastes great with idli, dosa too.
METHOD – STEP BY STEP PICTURES
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Note
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Enjoy this healthy Moringa podi with rice, idli and dosa.
If using moringa powder, should we dry toast it a little or can we add it to the powdered spices and pulse it
Hi, yes you can sieve if required, dry roast and use it.