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Murungai Keerai Podi Recipe
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5 from 8 votes

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.
Course accompaniments, Main Course, Side Dish
Cuisine Indian, South Indian
Keyword Dry chutney recipes, Indian Superfoods, Moringa leaves chutney, Murungai Keerai Podi, Recipes with Moringa, South Indian chutney recipes, south indian podi recipe for rice
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Author Vidya Narayan

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.