We are a chutney loving family and that is something I have told a number of times on this blog. As much as we love our healthy, hearty breakfasts every morning, we need a good number of chutneys and chutney powders every.single.morning. I always have an assortment of chutneys in my fridge and it comes really handy! If you want to see me cook/post day to day food stuff – do follow me on Instagram 🙂
So as it happens, my mom is to be blamed for this habit of ours. She spoilt us from childhood with a lot of different side dishes and continues to do it even today. When we were in Chennai last month, amma served up some different kind of chutney powder along with our morning breakfast of idli. One mouthful, I was in food heaven! I love Murungakkai (Moringa/Drumstick Pods) so much that I can have it in any form. So, strangely this chutney powder had a distinct Moringa flavor and I fell in love with it.
As much as I love Murungai Keerai/Moringa Leaves, it is really difficult for me to find them here in Bangalore. And this chutney powder that amma had made with Moringa leaves seemed like a perfect solution. My mother-in-law packed us some fresh Moringa leaves from our backyard and my amma handed me her recipe. Tell me what would I ever do without these two sweet ladies of my life?! 🙂 This powder is extremely delicious and really healthy too. Check out the health benefits of Moringa Leaves here.
Watch the recipe video below and make Moringa Chutney Powder easily at home. Do share feedback and subscribe to my food channel.
To make Murungai Keerai Podi | Moringa Leaves Chutney Powder
What I used –
- Murungai Keerai/Moringa Leaves, 2 cups packed
- Urad Dal, ½ cup
- Coriander Seeds, ½ cup
- Dried Red Chillies, 8-10
- Turmeric Powder, ½ tsp
- Salt, as needed
Prep Work –
1. Clean Moringa leaves and remove the stalks completely. Make sure there are no stems/stalks. Wash and pat dry Moringa leaves/Murungai Keerai making sure there is no moisture.
How I made –
1. In a microwave safe bowl, add Moringa leaves and microwave high for 2 mins. Remove from microwave oven and slightly stir the leaves. Set on micro high for another 2 mins and again, stir the leaves once. Repeat this process until the leaves are completely dry and roasted.
2. In a thick bottomed pan, dry roast coriander seeds until golden brown and remove from heat. In the same pan, dry roast urad dal until golden brown and remove from heat. Next dry roast red chillies on low flame until the color changes slightly. Let this mixture cool down completely.
3. Make a smooth powder of the roasted ingredients along with salt. Set this aside. Next blend the roasted Moringa leaves along with turmeric until coarse and set aside.
4. Mix both the powders together and let it cool completely. Store in an airtight container and use a clean, dry spoon. For longer shelf life, keep refrigerated. Serve with idli, dosa or any South Indian breakfast with a dollop of sesame oil.
- Make sure there are no stalks or stems when cleaning Moringa leaves.
- Instead of microwave roasting of leaves, same can be done on stove top on a thick bottomed pan. Slowly roast dry until the leaves look wilted and have changed color.
- For longer shelf life, it is important to refrigerate.
- Coriander seeds and urad dal can be reduced upto ¼ cup for a strong Moringa flavor.