Murungai Keerai Thogayal Recipe | Drumstick Leaves Chutney
Chutney made Tamil Nadu style with the whole goodness of the Drumstick Leaves - serve with hot steamed rice and big dollop of ghee.
I absolutely love preparing this traditional South Indian recipe from the Tamil Nadu region—Murungai Keerai Thogayal, also called Drumstick Leaves Chutney. The drumstick leaves (moringa) bring a pleasant earthiness, while roasted lentils and coconut add a nutty, slightly creamy texture. A touch of tamarind offers a mild tang that pairs beautifully with hot rice.
What’s great is that drumstick leaves are packed with nutrients like iron, vitamins, and antioxidants, making this dish not only delicious but also healthy. You can enjoy this thogayal in every season, although drumstick leaves are typically available year-round in many places.
Serve Murungai Keerai Thogayal Recipe-Drumstick Leaves Thogayal with Steamed Rice topped with a dollop of homemade Ghee along with Urulai Kizhangu Roast and a papad. The flavors blend beautifully to create a complete, wholesome meal.
If you like this recipe, here are a few more drumstick leaves
10 M
15 M
25 M
4 Servings
Ingredients
- 2 cups Drumstick Leaves (Moringa/Murungai Keerai) , stems removed
- 3 tablespoons Chana dal (Bengal Gram Dal)
- 2 tablespoons White Urad Dal (Split)
- 3 Dry Red Chillies , adjust to taste
- 3 tablespoons Fresh coconut , grated
- 20 grams Tamarind , lemon sized
- Salt , as required For Tempering
- 2 teaspoons Oil
- 1/2 teaspoons Mustard seeds (Rai/ Kadugu)
- 1/2 teaspoon Cumin seeds (Jeera)
- 1 teaspoon White Urad Dal (Split)
- 1 sprig Curry leaves
- 10 Cashew nuts , broken
How to make Murungai Keerai Thogayal Recipe | Drumstick Leaves Chutney
To begin making Murungai Keerai Thogayal Recipe, get all the ingredients together for easy cooking.
First prepare the Drumstick Leaves. Carefully pluck the drumstick leaves from their stalks, discarding any tough stems. Rinse the leaves thoroughly in running water to remove dirt or grit. Shake off excess water and keep the leaves aside.
Next roast the Lentils and Chilies. Heat a heavy-bottomed pan over a medium flame. Add the chana dal, urad dal, and dry red chillies. Stir continuously so they roast evenly. When the lentils turn golden brown and release a toasty aroma, it’s time to move to the next step.
Add Tamarind, Drumstick Leaves & Asafoetida. Stir gently for a few seconds.
Sauté until the leaves shrink in volume and appear softened. This usually takes a couple of minutes.
Turn off the heat and allow the mixture to cool to room temperature.
Next step is to grind into a smooth paste. Transfer the cooled Murungai Keerai Thogayal mixture to a blender.
Add the fresh coconut, required salt, and a small amount of water to help with blending.
Grind until you get a smooth but slightly coarse thogayal consistency. If the paste is too thick, add a little more water in small increments. Once done, transfer to a serving bowl and keep aside.
To prepare the tempering, in a small tadka (tempering) pan, heat 2 teaspoons of oil over a medium flame.
Add the mustard seeds, cumin seeds and urad dal. Allow the seeds to splutter and the dal to turn golden brown and crisp.
Next, toss in the cashew nuts. Stir-fry them briefly until they turn light golden.
Finally, add the curry leaves and let them crackle for a few seconds. Switch off the heat and pour this fragrant tempering over the freshly ground thogayal.
Gently mix the tempering into the Murungai Keerai Thogayal Recipe (Drumstick Leaves Chutney). Serve the thogayal piping hot or at room temperature with steamed rice and a spoonful of homemade ghee.
Enjoy this flavorful recipe as part of your everyday meal or even for a special lunch spread.
