Moringa Podi
- 38 min
- medium
- Serves 4
Moringa podi of roasted moringa leaves, dals, red chilli, garlic and sesame, for hot rice and ghee. Medium-spicy, serves 4, about 40 minutes plus cooling.
Ingredients
Chana Dal2 tbsp
Urad Dal (split)2 tbsp
Dry Red Chilli, De-stemmed5 grams
Coriander Seeds6 grams
Cumin2 grams
White Sesame Seeds1 tbsp
Oil1 tsp
Garlic, Peeled12 grams
Moringa Leaves (Murunga Keerai), Cleaned100 grams
Tamarind5 grams
Salt1 tsp
Contains: sesame.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 111kcal | 444kcal |
| Protein | 5.7g | 23g |
| Carbohydrate | 15g | 59g |
| Fat | 4.1g | 16g |
| Fibre | 3.7g | 15g |
| Sugar | 0.9g | 3.6g |
Cookd masalas for moringa leaves (murunga keerai)
Method
Pick the moringa leaves from the thick stems and wash them well. Spread them on a clean cloth and pat them dry. Peel the garlic, remove the chilli stems, and remove any seeds or hard fibres from the tamarind.
Dry-roast the chana dal and urad dal in a kadai on low flame for 3 minutes until they begin to turn golden. Add the dry red chillies, coriander seeds and cumin, then roast for 2 minutes until the chillies are crisp and the coriander seeds darken slightly. Add the sesame seeds and roast for 1 minute until the dals are light golden and the sesame starts to pop. Transfer everything to a plate and let it cool while the leaves roast.
Heat the oil in the same kadai on low flame for 1 minute until warm. Fry the garlic for 1 minute until pale golden and move it to the plate with the roasted dals. Add the moringa leaves and roast for 12 to 15 minutes until crisp and free of moisture. Add the tamarind during the last 2 minutes and roast until its surface feels dry.
Cool the moringa mixture for 10 minutes until it reaches room temperature. Add the roasted dal mixture and salt to a mixie jar, then grind for 30 to 40 seconds to a slightly coarse powder. Add the moringa mixture and grind for another 30 to 40 seconds. Stop when the podi is dry and no large leaves remain.
Spread the podi on a plate and cool it for 10 minutes until it reaches room temperature. Make sure no warmth remains before storing it.
Serve the moringa podi with hot rice and ghee or oil. Store any leftover podi in a clean, dry airtight container.
Before you start
- How long does Moringa Podi take?
- 38 minutes from start to finish. That is 15 minutes of preparation and 23 minutes of cooking.
- How many people does Moringa Podi serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Moringa Podi vegetarian?
- Yes. No meat, no fish and no egg.
- Is Moringa Podi spicy?
- It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Moringa Podi?
- 100 grams Moringa Leaves (Murunga Keerai), 5 grams Dry Red Chilli, 5 grams Tamarind, 2 tbsp Chana Dal, 2 tbsp Urad Dal (split), 6 grams Coriander Seeds, and a few more listed on this page.
- Do I need a pressure cooker for Moringa Podi?
- No, it is cooked in an open pot.
- How many calories are in Moringa Podi?
- About 111 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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