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: 1 cup

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

Drumstick leaves / Murungai keerai - 1 bunch / 3 cups Or Readymade moringa powder - 2 tbsp
Black gram dal / Black Urad dal - 1/4 cup
Chana dal – 2 tbsp
Red chilli - 5
Pepper corns - 1/2 tsp
Cumin seeds - 1 tsp
Coriander seeds – 1 tbsp
Curry leaves - Few
Asafoetida / Hing - 1/4 tsp
Black or White sesame seeds – 1 tbsp
Turmeric powder – 1/4 tsp ( to get bright green color)
Salt - as needed
Cooking oil - 2 tsp

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

Take the drumstick leaves bunch and seperate the leaves from the stalk.
Discard the yellow and wilted leaves. Remove the small stalks as well.

Now wash the leaves and drain the water completely. Spread the leaves in a cotton cloth and leave it dry under the shade for 2 days. For instant version, dry it for 2 hours and then dry roast in hot kadai for few minutes till it turns crispy. Switch off the flame and let the leaves be in hot kadai for sometime.

Heat 1/2 tsp oil in a kadai. Roast urad dal till golden with nice flavour. Transfer to a plate. Similarly roast the chana dal till nice and crispy. Transfer to the dal plate.

Now add 1/2 tsp oil and roast the red chilli till crispy. Remove and transfer to the plate.

Dry roast sesame seeds and coriander seeds till sesame seeds splutters. Add to the plate. Let everything cool down.

Firstly grind the red chilli, salt to a coarse powder and then grind the dals and seeds. It gives a nice color to the podi. Lastly add the moringa leaves and turmeric powder, grind it smooth. Transfer to a box and store it. Use up to a month.

Note

Adjust the quantity of moringa leaves as per your taste.
Alter the quantity of red chilli as per your taste.
For variations, you can roast all the above ingredients together in low to medium flame patiently and grind it. But do it patiently without burning any.

Enjoy this healthy Moringa podi with rice, idli and dosa.