'Murungai Keerai' or the Moringa leaves are super food. They are packed with so much of goodness. I have earlier shared the health benefits of Murungai Keerai. Do read here. Using the moringa leaves or the drumstick leaves in every day cooking is so important for good health.
I will be sharing various recipes by which you can include this super food in your diet. I have earlier shared Murungai Keerai Thavalai Dosai , Murungai Keerai Poriyal and Murungai Keerai Rasam recipes with you all.
Today, I am sharing this tasty chutney recipe which we call 'Thogayal' in Tamil. This chutney can be diluted and used as a side for tiffin dishes like Idli/Dosa/Upma and the thicker version, ie., the thogayal for rice. The chutney stays good for two to three days when refrigerated. I recommend you to enjoy this thogayal with rice and half teaspoon of hot ghee. Bliss!
Murungai Keerai Chutney | Murungai Keerai Thogayal :
Preparation time : 10 minutes
Cooking time: 10 minutes
Serves : 4
1 cup = 250 ml cup
Special vessels/equipments : small pan, mixer
1 cup murungai keerai/moringa leaves (cleaned and washed)
1 tablespoon urad dal/split husked black gram
4-5 dry red chillies
1/4 cup fresh coconut pieces ( finely chopped or grated)
marble or small gooseberry size tamarind( deseeded)Or 1 teaspoon thick tamarind paste
1 teaspoon sesame oil
salt to taste
To temper ( optional):
1 teaspoon sesame oil
1/4 teaspoon mustard seeds
1. Heat a pan over low heat with oil and add the urad dal and dry red chillies and fry till they turn fragrant and slightly brown.
Chef tip : Do not over fry the chillies and the dal . Make sure to keep stirring to avoid burning of the spices. Adjust the number of chillies according to the variety of chillies you are using and your spice preference.
2. Switch off the gas and transfer the contents to a mixer and grind it along with coconut and tamarind using 1 tablespoon water.
3. Heat the same pan and fry the moringa leaves over low flame, stirring continuously till they shrink and the moisture is absorbed.
4. Switch off and add it to the mixer, add salt and grind again.
5. Transfer it to a serving bowl.
Chef tips :
a.A coarse texture gives the thogayal it's authentic taste. Add less water , approximately 1 to 2 tablespoons only in this recipe unless you are serving it as side dish for tiffin.
b.You can lightly roast the tamarind( optional) just a few seconds (30 seconds approx.) in the pan along with the urad dal and chillies before grinding.
7. Heat the pan with oil, and temper with mustard seeds.
8. Pour it over the chutney, mix and serve with hot rice.
Your healthy and yummy Murungai Keerai Chutney is ready in minutes.
If you are looking for more such recipes , you can check out my Home style Carrot Chutney and Thengai Thogayal recipes.
Happy Cooking !