Murungai Keerai Thogayal Recipe (Drumstick Leaves Thogayal)
Chutney made Tamil Nadu style with the whole goodness of the Drumstick Leaves - serve with hot steamed rice and big dollop of ghee.
Murungai keerai thogayal is a healthy south Indian chutney or a side dish recipe. It is loaded with goodness of drumstick leaves, cashew nuts and tempered with chana dal and urad dal. This thick thogayal can be served with rice and appalam. The diluted thin version of this can also be served as chutney for idli or dosa.
Did You know: The drumstick tree is typically called a powerhouse of minerals as every part of it — leaves, fruits (pods), flowers, barks and seeds — has tremendous medicinal value. Popularly used in many South Indian preparations, fresh pods called drumsticks cooked along with their seeds are a good source of oleic acid, a health-benefiting monounsaturated fat. Drumstick pods and leaves are also an excellent sources of vitamin-C.
If you like this recipe, here are a few more drumstick leaves
- 2 cups Drumstick Leaves (Moringa/Murungai Keerai)
- 3 tablespoons Chana dal (Bengal Gram Dal)
- 2 tablespoons Urad dal
- 3 Dry red chillies
- 3 tablespoons Fresh coconut
- 20 grams Tamarind , lemon sized
- Salt , as required For Tempering
- 2 teaspoons Cooking oil
- 1/2 teaspoons Mustard seeds
- 1/2 teaspoon Cumin (Jeera) seeds
- 1 sprig Curry leaves
- 10 Whole cashews
How to make Murungai Keerai Thogayal Recipe (Drumstick Leaves Thogayal)
To begin making Murungai Keerai Thogayal Recipe, wash the drumstick leaves thoroughly and keep aside.
In a pan, add a teaspoon of oil. Once the oil is hot, ddd chana dal, Urad dal and red chilli and roast until it turns golden.
Next add tamarind and drumstick leaves to it and saute until it shrinks and slightly. Allow it to cool.
Once cooled, add it to a blender along with coconut, required amount of salt and a little water. Grind into smooth paste. Transfer into serving bowl.
In a tadka pan, add some oil. Once the oil is heated, add some mustard seeds and Cumin seeds. Once it sputters, add Cashews and curry leaves. Stir well and add the tempering to chutney.
I am Swathy Nandhini, author and food photographer of shravskitchen.com and currently residing in Dubai. I am newbie to the world of blogging and learning lots of new things through this virtual world. Though I had passion for cooking from school days, I took it seriously as a way of life only after I became mother for Shravanthi. I have named the blog after her. I love to try different cuisines and I got many interesting recipes over my blog. My love towards blogging grows each and every day.