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.

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.

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.

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.

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.