Murungai Keerai Thogayal Recipe - Moringa/Drumstick Leaves Chutney
A must try lip smacking spicy drumstick leaves chutney that is made tangy and spicy to be served along with a hot crispy dosa or along with steamed rice and ghee.
The Murungai Keerai Thogayal is must try lip smacking spicy drumstick leaves chutney that is made tangy and spicy to be served along with a hot crispy dosa or along with steamed rice and ghee.
Moringa Leaves or Murungai keerai is iron rich spinach which is good for anemia. The recipe is usually prepared in lesser quantity hence a mortar pestle works the best as we can get a coarse chutney.
Did you know? Drumstick leaves is known for its excellent source of nutrition and is natural energy booster. Drumstick leaves also known as Moringa, helps lower blood pressure, blood sugar in diabetics and is a also sleep aid. Its detoxifying effect may come from Moringa's ability to purify water. Moringa acts as a coagulant attaching itself to harmful material and bacteria.
Serve the Murungai Keerai Thogayal along with hot steamed rice, cabbage poriyal and Thakkali Rasam Recipe for a perfect south indian lunch.
If you are looking for more thogayal recipes, then you must try a few of our favorites
10 M
10 M
20 M
4 Servings
Ingredients
- 200 grams Drumstick Leaves (Moringa/Murungai Keerai) , washed and finely chopped
- 2 teaspoons Sesame (Gingelly) Oil
- 1 teaspoon Asafoetida (hing)
- 2 tablespoons White Urad Dal (Split)
- 3 Dry Red Chillies
- 1/4 cup Pearl onions (Sambar Onions) , roughly chopped
- Salt , to taste
- 30 grams Tamarind , a small piece
How to make Murungai Keerai Thogayal Recipe - Moringa/Drumstick Leaves Chutney
To begin making the Murungai Keerai Thogayal, first prep all the ingredients and keep them handy by the side.
Heat oil in a pan, add the dal and toast until it turns golden brown. Once the dal is roasted, add the red chillies, and asafoetida and roast for a few seconds.
Stir in the baby onions and saute until it is cooked through. Add the Drumstick Leaves (Moringa/Murungai Keerai) and saute until softened.
Stir in the salt and tamarind and turn off the heat. Allow the mixture to cook.
Once cooled, add the cooked Murungai Keerai Thogayal ingredients into a blender and make a coarse chutney like mixture called thogayal. Blend without adding any water, so it stays for a longer time.
Once done, transfer to a jar use as required.
Serve the Murungai Keerai Thogayal along with hot steamed rice, cabbage poriyal and Thakkali Rasam Recipe for a perfect south indian lunch. You can also serve this thogayal along with idlis or dosas.
Murungai Keerai Thogayal Recipe - Moringa/Drumstick Leaves Chutney is part of the Mother's Day Recipe Contest 2017
