Moringa leaves chutney | Murungai keerai thogayal/thuvayal

Murungai keerai thuvayal with step by step pictures.

Murungai/moringa leaves are the healthiest green and are rich in iron. Unlike other greens, many don't prefer this green may be due to the shape. While other greens wilts on sauteeing but his moringa leaves remain as such even after sauteeing. You can include in Adai (savory lentil crepes), soups, poriyals, etc. As my daughter is anemic I have started including it in her diet.

Coming to this recipe it is rich chutney which can be mixed up with hot steaming rice. If you are as a side dish for idli/dosa dilute with some water and use. You can make this with or without coconut. But I personally suggest to make it with coconut.

Let us see how to make this.

Preparation time: 10 mins
Cooking time: 10 mins
Recipe type: Chutney/dip
Recipe Cuisine: South Indian
Serves:2-3
Author: Babitha

Ingredients:

Moringa leaves(tightly packed)- 1 cup
Red chilly-3-4
Urad dal- 1 tbsp
Garlic pods-2
Coconut-2 tbsp
Salt
Oil-2 tsp

To temper:

mustard
Red chilly
Oil.

Quick video

Method:

1. Heat oil in a pan. roast red chilly and urad dal till aroma.

2. Add washed moringa leaves and saute till it reduces in volume. Add coconut pieces in the end slightly roast in it and switch off. Cool completely.

3. Transfer to a mixer jar. Add garlic pods, salt and grind to a paste by sprinkling little water.

4. Temper with the ingredients and serve.

Taste good with hot steaming rice.