It has been long since I posted a Podi/chutney powder recipe on the blog. Also, if you remember, I posted an Millet Adai recipe using Moringa leaves/Drumstick leaves some time back. I had some more leaves left out and hence made this moringa leaf powder which is packed with nutrition. This moringa leaf podi is an excellent match to idlis, dosas or even rice.
PODI RECIPES FROM THE ARCHIVES:
Being a south indian, podis form an integral part of our household. I love all the podi varieties that my mother makes and will soon be posting all of those recipes one by one. Below are some podi recipes already posted on the blog archives:
This recipe is also from my mother. This was the first time I made this and it turned out really well. I loved the outcome. Since this is made with peanuts and a combination of other lentils along with moringa leaves, this is absolutely packed with nutrition and a great boost to your breakfast.
RECIPES USING PALAK, CORIANDER, MINT AND CURRY LEAVES:
Before we move on to the recipe of moringa leaf powder, I would love to reiterate the importance of greens in our daily diet. Greens are a rich source of iron and need to be included atleast thrice in a week in our diet. Below are some recipes that use palak, coriander, curry leaves and mint as the main ingredients. You will certainly love these recipes.
HEALTH BENEFITS OF MORINGA LEAF POWDER:
Moringa/drumstick leaves/murungai keerai is packed with nutrition and is generally recommended during pregnancy. It is so rich in iron and calcium and hence very healthy for everyone especially pregnant women. To read more about the health benefits of moringa, click here.
PREPARATION METHOD OF MORINGA LEAF POWDER | MURUNGAI KEERAI PODI | MUNAGAAKU PODI:
1 cup = 240 ml
- Moringa Leaves ( cleaned, washed and dried) : 3 cups tightly packed
- Whole Urad Dal | Black Gram Dal : 1/4 cup
- Channa Dal | Bengal Gram Dal : 1/4 cup
- Dry Red Chillies: 15-17
- Pepper: 1 tsp
- Jeera | Cumin Seeds: 1 tsp
- Garlic : 5-6 cloves
- Coriander Seeds | Dhaniya : 1/8 cup
- Peanuts: 1/4 cup
- Salt: as needed
- Oil: 2 tsp
- Remove the moringa leaves from the stems and discard the stalks. Wash well and drain the water. Spread the leaves on a kitchen towel and allow to dry under the fan or in shade for around 5-6 hours or overnight. The moisture needs to be removed as much as possible.
- Heat 2 tsp of oil in a pan. Roast the red chillies in low flame till they turn crisp. Set aside. Similarly, dry roast the pepper and jeera on low flame till the jeera changes color. Set aside.
- In the same pan, dry roast the urad dal and channa dal on low flame. When the dals begin to change color, add the coriander seeds and roast till the dals turn golden brown. Set aside.
- Dry roast the dried moringa leaves till any left over moisture is gone and the leaves turn crisp to touch.
- Dry roast the peanuts on low flame till the skin wilts off and dark spots start appearing. Set aside. Also dry roast garlic cloves.
- Blend the peanuts and garlic to a coarse powder. Just run the blender in pulse mode and do not blend continuously as peanuts might release oil. Set aside.
- Now, blend all other roasted ingredients together to a coarse powder. Mix the peanut powder with this blended powder along with enough salt. Mix well so that salt is mixed well.
- Mix with gingelly oil and serve with idli/dosa. Or mix with ghee and serve with steamed rice.
I hope you liked the recipe and I am sure you will be trying this right away. Please do let me know in comments on how it turned out and I would be excited to hear your feedback. Also, as the saying goes, “Sharing is Caring”. So, I am sure you will share this recipe with your friends and family too 🙂