Munagaku Chutney Powder / Murunagai Keerai Idli Podi
Drumstick leaves
also known as Munaga Aakulu or Munagakaya Aakulu in Telugu. Drumstick leaves
are called murungai in Tamil. These leaves are very healthy. These munaga
leaves are packed with a huge list of healthy nutrients which are very useful
for our body. They are a rich source of Vitamin A, C and E. They also contain
good amounts of calcium, potassium and proteins. It also has many antioxidants
and antibacterial properties.
The other
ingredients that are used in the preparation of this munagaku idli powder are
also very healthy and help in enhancing the overall taste and texture of the
dish. Peanuts, sesame seeds, roasted channa dal are some of the ingredients
that are used in the making of this idli powder with drumstick leaves. These
items are recommended for daily use to stay fit.
Preparation
Separate the
drumstick leaves from the stems and discard the stems. Wash the leaves and dry
them on a dry kitchen cloth. Take a pan and dry roast the peanuts. When they
become light black on the skin, remove to another plate and let them cool.
In the same pan, dry roast the urad dal until turn to a golden colour. Keep stirring continuously or toss them for even roasting and to avoid burning. Transfer to the plate and keep aside.
Similarly, dry roast the sesame seeds until they change to golden colour and become crispy. You can munch on a few seeds to check if they are crispy or not.
Remove to the plate and in the same pan, dry roast the roasted channa dal. Roast them for a 1-2 minutes and remove from flame.
Transfer them to the plate and now dry roast the munaga leaves. Roast them until they are totally dried up and become crispy. They should become such crispy that you should be able to powder them in your hands. When they become such crunchy, then remove to another plate and keep aside.
Finally dry roast the red chillies until they become black in colour.
Allow all these ingredients to cool completely and then put them in the blender except the moringa leaves.
Make a coarse powder of it.
Now add the munagaku and salt and make a powder of it.
Check for seasoning - salt and spice. Add more if required and transfer to an airtight container. Serve with hot idlis or hot rice. Put the powder in the plate, make a well and put a teaspoonful of ghee and serve with hot idlis. This would taste heavenly.
In the same pan, dry roast the urad dal until turn to a golden colour. Keep stirring continuously or toss them for even roasting and to avoid burning. Transfer to the plate and keep aside.
Similarly, dry roast the sesame seeds until they change to golden colour and become crispy. You can munch on a few seeds to check if they are crispy or not.
Remove to the plate and in the same pan, dry roast the roasted channa dal. Roast them for a 1-2 minutes and remove from flame.
Transfer them to the plate and now dry roast the munaga leaves. Roast them until they are totally dried up and become crispy. They should become such crispy that you should be able to powder them in your hands. When they become such crunchy, then remove to another plate and keep aside.
Finally dry roast the red chillies until they become black in colour.
Allow all these ingredients to cool completely and then put them in the blender except the moringa leaves.
Make a coarse powder of it.
Now add the munagaku and salt and make a powder of it.
Check for seasoning - salt and spice. Add more if required and transfer to an airtight container. Serve with hot idlis or hot rice. Put the powder in the plate, make a well and put a teaspoonful of ghee and serve with hot idlis. This would taste heavenly.
Ingredients
Peanuts 3tbsp.
Urad dal 2 tbsp.
Sesame seeds 2 tbsp.
Roasted channa dal 1 tbsp.
Drumstick leaves 1 cup
Red chillies 20
Salt to taste
Method
- Discard the stems and separate the leaves. Wash the leaves with water and dry them on the kitchen cloth.
- Dry roast the peanuts until black on the outer skin and crunchy and tasty on the inside.
- Dry roast the urad dal seeds until golden. Remove to another plate and allow to cool.
- Similarly dry roast the sesame seeds until golden and allow to cool in a plate.
- Dry roast the roasted channa dal for 1-2 minutes.
- Put the munaga leaves in the pan and fry until the leaves are dried up and become crunchy.
- Similarly, dry roast the red chillies until black in colour.
- Allow all these spices to cool completely.
- Put all the ingredients in the blender except the moringa leaves. Make a coarse powder.
- Now add the murungai leaves to the coarse powder and blend once again adding salt as well.
- Check for seasoning and add salt or spice if required.
- Serve with hot idlis or hot rice.
Notes
- Use fresh and tender munaga leaves for the best taste.
- This munagaku chutney powder can be stored at room temperature for at least 1 month.
- Add little aamchur powder ( dried mango powder ), if you want the powder to have a sour taste. I did not add any aamchur powder because I found this tasty as it is.
- Add enough spice, not too more nor too little. Either ways, you might not get the best taste of it.
- You can also add 1 tbsp. of channa dal to the above roasted ingredients.
- 1 tsp of cumin seeds can also be added to enhance the flavour.
