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.
I honestly declare - Our very own Indian Super food Moringa, Drumstick Leaves or Murungai Keerai (in Tamil) can give any Matcha a run for their money. An Indian Super food that is Inexpensive, locally available, packed with health benefits, Ayurveda recommended too.
Today's recipe is a delicious and healthy Murungai Keerai Podi recipe. A healthy mix of lentils, whole red chillies, peppercorns and sesame seeds roasted and ground along with sun dried Moringa Leaves.
This Murungai Keerai podi can be mixed with steamed rice and ghee. One of my favourite ways to enjoy this is to smear the podi and sesame oil on piping hot Ragi Idlis.
Almost every part of a Moringa tree is useful. The pods (also known as Drumsticks) are used to make soups, stews (South Indian Sambar), while the leaves are dried and added in a variety of recipes.
How to use Moringa Leaves?
Moringa leaves stay fresh in refrigerator for couple of days but do not wash them until you are ready to cook. Here are some of the ways in which you can add Moringa Leaves or Drumstick leaves to your diet.
- Add it to your home made dosa batter.
- Adai - One of the best and delicious ways to enjoy leaves is to add them in Adai Dosa. Adai is made with mixed lentils and rice. Wholesome breakfast or brunch recipe made instantly without fermentation.
- Add it to Dals - Be it Moong, Arhar or Pigeon pea dal and Masoor, you can simply add a fist full of moringa leaves to the dal while pressure cooking.
- Make a quick stir fry with basic tempering, onions and tomatoes. Pair this with rotis or dal chawal.
- You can sun dry the leaves (like I have explained below) and then use it in a variety of recipes like Buttermilk, sprinkle some on curd etc too along with some salt to taste.
As South Indians, including the Moringa Pods and the leaves have been a staple in our diet. In fact, I make a delicious Drumstick Poriyal, when tender drumsticks are in season. So juicy and naturally sweet with the grated coconut. Don't forget to check out the recipe. It is Vegan too.
Even in Indian Markets, finding Moringa Leaves at times, becomes a challenge. The drumstick or pods on the other hand are quite common. When I spot the leaves, I ensure I buy a big bunch so that I can use it in a variety or recipes and even grind the podi or just sun dry the leaves and stock them.
While on the topic of finding the Moringa Leaves, let me quickly tell you how I managed to get a big bunch from a local farm. In the month of January, while we were returning back from a trip, we stopped to drink fresh Sugar cane juice. The owners had a small farm adjacent to the shop where they grew vegetables like aubergine, green chillies and tomatoes.
I bought freshly plucked vegetables and then spotted this huge moringa tree. Unfortunately, there were no drumsticks nor flowers (again, edible) but I was happy about finding fresh tender moringa leaves.
I loaded the back seat of our car with the leaves wrapped in some newspapers and happily headed home. So much for little joys in life! After returning home, I made a batch of Murungai Elai Adai and even shared on my Instagram stories.
Even after making the dosa, I was left with a huge batch of the leaves so I quickly made the Murungai Keerai Podi. Considering how quickly podi is consumed at our place, I ground a slightly large batch. Sorted for a few days now with the podi in the refrigerator. Everything from Steamed Rice to Breakfast will be sorted.
Do not forget to check out some of the Podi Recipes on the blog - Thengai Podi (Coconut Lentil Powder), Kollu Podi (Horsegram Lentil Powder) and Ellu Podi (Sesame Lentils Powder)
Herb based podis especially curry leaves and Murungai Keerai are far effective if they are sun dried and then ground instead of roasting them on a pan. The nutrients, in case of the former process, stays intact and not to mention, the gorgeous green colour it imparts to the podi is a bonus.
For this particular recipe, I have sun dried the Moringa Leaves for couple of days (atleast 8 hours X 2 days). I have only warmed the leaves on low flame, to ensure there is no moisture, just before making the podi with the lentils and red chillies.
Lentils and other ingredients need to be individually roasted and then kept aside for cooling. I grind them separately and then mix it together since the leaves grind within a few seconds while the lentils take a while.
Step by Step Recipe Murungai Keerai Podi (Moringa Leaves Chutney Powder)
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)
Now in the same kadhai, add urad dal lentils and then roast it until golden brown.
Roast the chana dal similarly until they are golden brown in colour. Keep aside in a separate plate for cooling.
Now add the sesame seeds. Wait until you hear them popping and then immediately remove them aside on to a plate.
Add few drops of oil and then saute the whole red chillies. Remove them and keep aside.
Roast the whole black peppercorns and keep aside.
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.
Grind them together. The texture should be slightly coarse and not completely fine.
Now grind the moringa leaves.
Mix both the ingredients, check for salt and add extra, if required.
Store this in an air tight container. Stays fresh for months when stocked in a refrigerator.
Recipe Notes
- As explained above, I have used sun dried moringa leaves for this recipe. If you live in a country where this would be a challenge then dry roast the fresh moringa leaves on low flame until they are crisp.
- The prep time for the recipe does not include the sun drying period of 2 days.
- I have added Kashmiri Whole Red chillies and pondy chillies as I love both colour and heat in podi recipes. You may add according to your spice tolerance.
- The 4 cups moringa leaves mentioned in the recipe are the dried leaves not the fresh ones.
- Except while roasting the whole red chillies, this podi recipe is almost oil free.
Murungai Keerai Podi (Moringa Leaves Chutney Powder)
Equipment
- Mixer Grinder
Ingredients
- 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
- 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)
- Now in the same kadhai, add urad dal lentils and then roast it until golden brown.
- Roast the chana dal similarly until they are golden brown in colour. Keep aside in a separate plate for cooling.
- Now add the sesame seeds. Wait until you hear them popping and then immediately remove them aside on to a plate
- Add few drops of oil and then saute the whole red chillies. Remove them and keep aside.
- Roast the whole black peppercorns and keep aside.
- 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.
- Grind them together. The texture should be slightly coarse and not completely fine.
- Now grind the moringa leaves.
- Mix both the ingredients, check for salt and add extra, if required.
- Store this in an air tight container. Stays fresh for months when stocked in a refrigerator.
Notes
- As explained above, I have used sun dried moringa leaves for this recipe. If you live in a country where this would be a challenge then dry roast the fresh moringa leaves on low flame until they are crisp.
- The prep time for the recipe does not include the sun drying period of 2 days.
- I have added Kashmiri Whole Red chillies and pondy chillies as I love both colour and heat in podi recipes. You may add according to your spice tolerance.
- The 4 cups moringa leaves mentioned in the recipe are the dried leaves not the fresh ones.
- Except while roasting the whole red chillies, this podi recipe is almost oil free.
Taking this recipe to the A to Z challenge this month wherein we choose to cook with key ingredients Alphabetically. This month it was time for Alphabet ‘M’. I chose my key ingredient ‘Moringa Leaves’ to make this healthy South Indian Podi .
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Vidya Narayan
Wow.. Moringa podi.. I think this tops the list of all the podis because of it's nutritional value. I am yet to try out a dish with moringa leaves. I like the addition of sesame seeds too. I will add them to my podis when I make them next time as I never tried adding them. Nothing like having piping hot rice with some podi and ghee. Bliss !
I am glad you feel this way too. This is one of my favourite podi's and hope you love it too when you make it at home. Thank you so much.
This podi is a great way to preserve and enjoy the goodness of moringa leaves through the year. Making it this way also makes it more palatable and the podi can be put to multiple uses.
Absolutely Aruna, I agree.
Moringa leaves molagootal, murungai ilai adai are my all time fav. And a podi with morning leaves can be used in many ways. A podi packed with full of nutrients.
Like you, I am a huge Moringa leaves fan as well Niranjana. Glad you liked it. Thank you.
What a lovely way to include the nutritious moringa leaves in one's diet! The podi looks brilliant, and I love the pretty green colour.
I make Murunga Elai Podi too, but in a slightly different way from this. The next time around, I'll try out your version.
Thanks Priya, happy you loved the recipe. Do try it sometime.
Wow you made this podi with mineral and vitamin A enriched moringa leaves. Excellent idea to eat moringa leaves in a delicious way. In Bengal moringa flowers and drumsticks are used in many dishes but never used leaves. Loved that you mention the different ways to use moringa leaves. I will definitely try if I can get these leaves. I would love to have it with hot steamed rice and ghee.
With steamed rice and ghee, it would be sheer bliss. Hope you like it. Thanks
Just love the lovely green flour colour of murungai keerai podi. Such a versatile and healthy spice mixture. We have plenty of moringa trees growing in Mombasa. I will try and pluck some leaves to make this podi. I love to sprinkle different podi on salads besides enjoying it with idlis and rice.
Glad you loved the podi Mayuri and hope you enjoy making this with the fresh leaves from Mombassa.
Moringa leaves are my absolute favourite, guess what my mom sent me a big batch of podi presuming it lasts for few months. But I finished off in just few weeks!! I was hoping to make a batch in summer until I came across your post. Now I don't think I can wait that long! I'll definitely try this recipe soon.
Haha... Geetha, you are not alone when it comes to finishing the podi stock. We consume more podi than pickles at home. I hope you enjoy making this recipe and eating it too. Cheers!
The time I have started knowing of something called podi is after I started blogging. I am always tempted to pick up a bottle of the readymade ones just to gauge if my folks would like it, before I make it on my own. And now you come up with this totally healthy pick on the podi, which has muringa in it! This is actually a good way to get that green in, especially if you are not fond of it. In love with your clicks, that just seem to get better and better...
Thank you Rafee. For us, podis are a life saver. If there is nothing in refrigerator or bored to cook, I just pressure cook some rice, serve it with podi, some curd and sesame oil.
Wow!! Just loved the beautiful colour of moringa podi. I have never made homemade podis actually. This looks so perfect. Homemade is the best. This is a must try for me. 🙂
Thank you and I agree Home made is the best.
Now here comes the superfood Moringa Podi. I completely agree with you Vidya that it goes well with rice, have seen my mom and dad adding this podi in the meals and in dals. But the best part that you shared is the use of podi in adai and dosas. I would really love doing that so as to include this superfood in my meals, And that podi smeared idlis are making me greedy now. Will be trying this soon in dosas, Thanks for an elaborate post to explain the uses along with wonderful recipe.
Thank you Paarul, glad you liked it. I am sure you will enjoy it with both rice and dosa.
How badly I wish I could get hold of moringa leaves here. We get drumsticks also very rarely. Loved your podi to the core Vidya! Next time I visit my mom in Pune, I am going to make this podi for sure so that we also can reap the benefits of this super food.
Thank you Poonam and I hope you find the leaves pretty soon to try the recipe.
This recipe is so useful especially now when we are all turning to our background and looking at more homemade options to add variety to our diets. Murungai elai podi always is such glorious comfort.
thank you Seema
We love Moringa podi and usually make it during the season. I am totally loving those podi-drenched idlis... perfect way to get that green in 🙂
thank you
Such a healthy podi recipe. I generally prepare a saag with moringa leaves and moong dal but never heard about moringa podi. You explained the recipe very well with step by step pictures.
thank you Ankita. We make a sabzi, kootu with dal as you mentioned too with the leaves but the podi is something we love a lot and can be made only with bulk produce, as I have.
WOW VIdya !!! I love to use these leaves in many dishes as this tree always I have in my backyard. Preparing podi is an amazing idea, I never heard of this kind . It must be well paired with steamed rice I am sure for 🙂
Tree in the backyard!! I am so jealous of you right now. haha. It does taste delicious with rice and ghee or oil. Thanks Sasmita.
Sadly I don't get quite often moringa leaves here.. once or twice I saw in stores but those didn't look fresh..I have read so many benefits of these leaves and waiting to get fresh leaves so that I can use it in my cooking. Podi is one of the best ways to preserve these. Loved your detailed post on how to make and use it in so many different ways.
thank you Swati, I hope you find the fresh ones soon and give it a try.