Learn how to make healthy & delicious Murungai Keerai Podi Idli recipe with a quick video tutorial and detailed step by step photos. Healthy Podi Idli Recipe using drumstick leaves or moringa leaves - tiny idlis, big flavor!
Podi Idli is one of those dishes that needs no occasion and a snack that can come together so quickly - just some leftover idlis, a spoonful of idli podi and five minutes on the stove! Murungai Keerai Podi, my mom's classic recipe made from dried drumstick leaves (moringa) ground with lentils, coriander seeds and red chillies, take this humble snack and makes it genuinely nourishing.
Growing up, podi idli was a staple travel companion, great for tiffin boxes and as an after-school snack! Its one of those classic recipes that never goes out of style - simple enough for a busy weekday, satisfying enough to silence any hunger pang and nostalgic enough to feel like home every single time.
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Key Ingredients
Idli - I prefer to use mini idlis for my podi idli recipe, but honestly leftover idlis work the best as they can hold up even better when tossed.
Murungai Keerai Podi - The star ingredient for this recipe and a staple in our home. Made from dried drum stick leaves ground with lentils and spices - it brings an earthy depth of flavors to this dish.
Sesame Oil (Nallennai) - It is a must to use sesame oil, also known as gingelly oil for the traditional, authentic flavor of podi idlis. Its nuttiness compliments the moringa and is a match made in heaven.
For full list of ingredients and exact measurements, check the recipe below.
Step by Step Instructions
Start by preparing the idlis. If they are fresh out of the idli steamer, cool them completely to prevent them to turning mushy. Leftover idlis work the best for making podi idlis.
In a pan heat sesame oil (gingelly oil) and add mustard seeds along with cumin seeds. As they splutter, add asafoetida and fresh curry leaves.
Add the prepared idlis along with the murungai keerai podi. Gently toss the idlis until the podi is well coated on the idlis and is absorbed well.
Cook on low flame for 3-4 minutes until the idlis firm up and soak in all the flavors. Remove from heat.
Serve hot immediately with filter coffee or tea! If you prefer, you can serve it with coconut chutney on the side.
Recipe Notes
- If using leftover regular idlis, cut them into bite sized pieces.
- Adjust the quantity of murungai keerai podi depending on the spice level preferred.
Top Tips
- Idlis must be cold or at room temperature, else they may break on tossing in the pan.
- Add the idli podi off the heat or on low flame and toss continuously to prevent it from burning at the bottom.
- Podi idli tastes better on resting and absorbing the flavors better - well suited for packing food for travel or school tiffin boxes.
Substitutions & Variations
- If you do not have murungai keerai podi, you can make this recipe using any chutney powder or idli podi you have at hand.
- You can swap sesame oil for ghee for ghee podi idli variation - it is more indulgent and delicious!
Storage & Serving Suggestions
Murungai Keerai Podi Idli is best served hot immediately, especially with a side of coconut chutney and tiffin sambar. But, it also tastes divine on resting and absorbing the flavors better in a few hours. It is what makes it one of the best travel foods and is well suited for packing in school tiffin box too! If they are leftovers, do store them in an airtight steel container and consume in a day - no need of refrigerating.
Video Recipe
I would be delighted to know if you have tried this recipe, don't forget to provide your rating for this recipe and do share your comments below. If you have any questions, you can always e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
📖 Recipe
Murungai Keerai Podi Idli | Podi Idli Recipe
Equipment
- 1 Fry Pan
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 20 Mini Idlis
- 1 tablespoon Murungai Keerai Podi Drumstick Leaves Podi
- 2 teaspoon Sesame Oil
- ¼ teaspoon Mustard Seeds
- ¼ teaspoon Cumin Seeds
- Large Pinch Asafoetida
- 1 Sprig Curry Leaves
Instructions
- Start by preparing the 20 Mini Idlis. If they are fresh out of the idli steamer, cool them completely to prevent them to turning mushy. Leftover idlis work the best for making podi idlis.
- In a pan heat 2 teaspoon Sesame Oil (gingelly oil) and add ¼ teaspoon Mustard Seeds along with ¼ teaspoon Cumin Seeds. As they splutter, add Large Pinch Asafoetida and 1 Sprig Curry Leaves.
- Add the prepared idlis along with the 1 tablespoon Murungai Keerai Podi. Gently toss the idlis until the podi is well coated on the idlis and is absorbed well.
- Cook on low flame for 3-4 minutes until the idlis firm up and soak in all the flavors. Remove from heat.
- Serve hot immediately with filter coffee or tea! If you prefer, you can serve it with coconut chutney on the side.
Video
Notes
- If using leftover regular idlis, cut them into bite sized pieces.
- Adjust the quantity of murungai keerai podi depending on the spice level preferred.
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