Murungai Keerai Thogayal (Moringa/Drumstick Leaves Chutney)
Description:
Murungai Keerai Thogayal is a flavorful and tangy South Indian chutney made from drumstick leaves. This spicy and savory chutney is perfect when paired with crispy dosas or served alongside steaming hot rice and ghee. Its unique combination of spices and herbs makes it a must-try dish for any fan of South Indian cuisine.
Cuisine: South Indian
Course: Side Dish
Diet: Vegetarian
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
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Instructions:
- Begin by prepping all the ingredients and having them ready by your side.
- Heat sesame oil in a pan. Add white urad dal and toast until it turns golden brown.
- Once the dal is roasted, add dry red chillies and asafoetida (hing). Roast for a few seconds until fragrant.
- Stir in the chopped pearl onions and sauté until they become soft and translucent.
- Add the finely chopped drumstick leaves and sauté until they soften.
- Season with salt and add the tamarind. Turn off the heat and allow the mixture to cool.
- Once cooled, transfer the mixture to a blender and grind it into a coarse chutney-like consistency (thogayal). Do not add water to preserve its shelf life.
- Once blended, transfer the Murungai Keerai Thogayal into a jar for storage.
Serving Suggestions:
Serve the Murungai Keerai Thogayal with hot steamed rice, cabbage poriyal, and Thakkali Rasam for an authentic South Indian meal. Alternatively, pair it with idlis or dosas for a delightful breakfast or snack.
Enjoy this delicious and healthy chutney as part of your next meal!
