Recipe Cooked, Photographed and Written by Praveena
PrepTime:5mins CookingTime:5 mins Cuisine:Indian
Moringa / Drumstick Leaves Spice Powder / Munagaku Podi is my latest favourite amongst the Indian spice powders, which are part and parcel of any Indian kitchen.
Moringa / Drumstick leaves give excellent merits to our health. Mainly these are very much suitable for diabetic diet and even for kidney patients. Highly nutritious, rich in iron, fiber and anti-oxidants. Suitable for Diabetic Diet and Anti-inflammation (info from internet).
I was very much (you can underline that) waiting for a chance to make recipes with moringa leaves. And this is the first time I got to see some fresh leaves in my place. So, over excitedly and little greedily, I made few dishes consecutively in the same week… hahaha… But we did not get bored.
This is my first try making this podi / spice powder with these highly nutritious leaves. And you will have to try out! The taste of the steamed idli (lentil based patties) which we had for our breakfast, was sumptuous with this powder as a condiment.
Before starting to cook, don’t forget to see the Tips which I mentioned at the end.
My other Podi / Powder recipes here⇒ Powder / Podi
My Chutney Collection here⇒ Chutney / Pachchadi / Dip
Idli & Dosa recipes here⇒ Breakfast / Tiffin
- Chana-Saag Sukhi Sabzi / Mustard Greens / Kale & Lentils Stir Fry
- Roti / Tortilla with Beeroot Greens & Stalk
- Instant Rava Idli / Steamed Semolina Patties
- Munagaku / Moringa / Drumstick Leaves – 1 cup
- Whole Red Chillies / Yendu Mirapakayalu – 25 to 30 no.
- Urad Dal / Black Gram / Minappappu – ¼ cup
- Sesame Seeds / Nuvvulu / Til – half of ¼ cup
- Cumin Seeds / Jeera – half of ¼ cup
- Coriander Seeds / Dhaniya – ¼ cup
- Peanuts / Palli – ¼ cup
- Dry Tamarind / Sukhi Imli – size of small lemon
- Salt – 3 teaspoons
- Sesame Oil – 2 tablespoons
- Garlic Cloves – 10 (optional)
- Dry Tamarind / Sukhi Imli
- Peanuts / Palli
- Firstly, take the drumstick / munaga / moringa leaves wash them and pat them to dry with a kitchen towel and set them to dry.
- Meanwhile, put a pan on stovetop under medium flame.
- Add the oil and let it heat.
- Add all the other ingredients except the leaves, salt, dry red chillies, dry tamarind and garlic cloves (optional).
- Roast them by stirring continuously, until they turn light brown in colour and you get a pleasant aroma.
- Now add the leaves, dry red chillies, dry tamarind and garlic cloves (optional).
- Let them roast for about a min, until the red chillies turn their colour and the leaves shrink.
- Switch the flame off and set them to cool completely.
- Transfer all the roasted ingredients and salt into a spice blender / mixie.
- Grind them into a coarse powder and store in an air-tight container. Done!!
Stepwise pictures below:
All the ingredients taken into a plate.
Roasting all the ingredients except salt, dry tamarind, moringa / drumstick leaves, dry red chillies and
garlic cloves (optional)
Dry Red Chillies, Dry Tamarind, Leaves and
garlic cloves (optional) also added to the same pan and roasted .
All the roasted items, set for cooling down, then blend into a coarse powder after adding salt.
Moringa / Munaga Powder stored in an air-tight container.
- Be very careful while roasting the leaves, they might turn BITTER if you roasted for more than 2 mins.
- Adjust the salt and spice as per your taste.
- Let the roasted ingredients cool completely and only then grind/blend. If not the powder would be wet and would not have long shelf life.
- Always use a clean & dry spoon for serving.
- For longer shelf life, store it in an air-tight container at a cool dry place.
- It stays fresh upto 1-2 months.
- We had this podi / powder as a dip / condiment with steamed hot idli(s).
- In every bit of it, the flavour of moringa / drumstick leaves is very much felt.
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