Murungai Keerai Thogayal (Drumstick Leaves Thogayal)
Course: Side Dish
Cuisine: Tamil Nadu
Diet: Vegetarian
Description:
Murungai Keerai Thogayal is a nutritious South Indian chutney or side dish that is packed with the health benefits of drumstick leaves, cashew nuts, and tempered with chana dal and urad dal. This thick, flavorful thogayal can be paired with rice and appalam for a delicious meal. If you prefer a thinner version, it can also be served as a chutney for idli or dosa.
Ingredients:
- 2 cups Drumstick Leaves (Moringa/Murungai Keerai)
- 3 tablespoons Chana dal (Bengal Gram Dal)
- 2 tablespoons White Urad Dal (Split)
- 3 Dry Red Chillies
- 3 tablespoons Fresh Coconut
- 20 grams Tamarind (lemon-sized)
- Salt (as required)
For Tempering:
- 2 teaspoons Oil
- 1/2 teaspoon Mustard Seeds (Rai/Kadugu)
- 1/2 teaspoon Cumin Seeds (Jeera)
- 1 sprig Curry Leaves
- 10 Cashew Nuts
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Instructions:
- Begin by washing the drumstick leaves thoroughly. Set them aside.
- Heat a teaspoon of oil in a pan. Add chana dal, urad dal, and dry red chillies, and roast them until they turn golden.
- Add tamarind and drumstick leaves to the pan and sauté until the leaves slightly shrink. Let this mixture cool.
- Once cooled, transfer the mixture to a blender along with fresh coconut, salt, and a little water. Grind into a smooth paste. Transfer to a serving bowl.
- For tempering, heat some oil in a tadka pan. Add mustard seeds and cumin seeds. Once they start sputtering, add cashew nuts and curry leaves. Stir well.
- Pour the tempering over the ground thogayal.
- Serve your Murungai Keerai Thogayal with steamed rice and homemade ghee for a traditional South Indian meal.
Enjoy this healthy and flavorful South Indian delight!
