munagaku telagapindi fry / moringa leaves recipes / murungai keerai recipes /

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 Cooking With Moringa Leaves / Munagaku Telagapindi Curry / Dishes with drumstick leaves 

In the previous post about til ke laddu ( chimmili ) , I have mentioned about telagapindi. When I was typing the draft for that post, it was then it strike me that there was some telagapindi leftover in the freezer section. I also had this amazing green leafy vegetable - drumstick leaves in my pantry. So as soon as I finished preparing the draft for the post, I went straight to prepare this yummy and delicious curry with the drumstick leaves and the so called telagapindi. 

Drumstick leaves also known as munagaku in Telugu and murungai keerai in Tamil are very famous for its health benefits and it is available in abundance during this season. I got hold of some fresh and tender ( soft ) leaves of drumstick tree from my neighbourhood. Previously, I posted murungai keerai idli podi (munagaku idli podi ) which was so very flavourful and tasty that I also used it as a spread on dosas for my kids.

I first tasted this munagaku telagapindi fry at my friend´s place. It was so delicious that I wanted to try it once again at home for my man. This time when I had both the ingredients ready, I did not dare to miss the chance. This curry is a kind of poriyal without the addition of coconut. It goes perfectly well with sambar, rasam or any other dal like spinach dal ( palakura pappu ) or thotakura pappu (amaranth dal ).

Preparation

Remove the leaves from the stems and wash perfectly. Keep aside. Put a pan on flame and add oil or ghee. For the tempering, add mustard and cumin seeds.

When they splutter, add urad dal.

When the dal becomes golden brown in colour, add the broken red chillies and sauté for a minute.

Now add the munagaku ( drumstick leaves ) along with salt and turmeric and mix well.

Cover with a lid and cook on a low to medium flame. Add some water and cook covered until the leaves are completely cooked.

Now add the telagapindi ( sesame seeds powder obtained after extracting the oil from them ).

Mix well. Check for salt and spice.

Add chilli powder if you want it more spicy. But this curry is mildly spiced. Switch off the flame and serve hot with rasam, sambar or dals.

Ingredients

Drumstick leaves  2 cups

Telagapindi  1 cup

Oil / Ghee  3tsp

Mustard seeds  1/2 tsp 

Cumin seeds  1/2 tsp

Urad dal  1 tsp

Red chillies  1-2

Salt  to taste

Turmeric powder  1/2 tsp

Chilli powder  optional

Method

1. Wash the drumstick leaves and keep aside. 
2. Heat oil in a pan. Do the tempering with cumin, mustard seeds, red chillies and urad dal.
3. When the dal becomes golden brown in colour, add the drumstick leaves, salt and turmeric powder.
4. Add water and cook covered until the leaves are completely cooked. Stir once in a while.
5. Once completely cooked, add the telagapindi and mix well. 
6. Check for seasoning and switch off the flame. 
7. Serve hot with sambar rice, rasam rice or any dal rice.

Notes

• Telagapindi is the leftover powder that is obtained after extracting the oils from the sesame seeds. It is available in all superstores.
• This curry is a very mildly spiced poriyal, so do not add too many ( or any other ) spices. 
• The perfect taste of this munagaku telagapindi fry is obtained only if we use the fresh and tender drumstick leaves. 
• If by any chance, you are using the not-so-tender leaves, then boil the leaves in the cooker separately and then proceed with the preparation as suggested above.

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murungai keerai podi / munagaku podi / drumstick leaves chutney powder

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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.

There are many dishes that can be prepared with these moringa leaves in south India. We prepare munagaku dal ( lentils ), munagaku chutney, munagaku curry with telagapindi ( dry ), munagaku powder, etc.,.  Today´s recipe is munagaku chutney powder which serves as an accompaniment for idli. This munagaku idli podi has a unique earthy texture and can also be served with hot rice as well.

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.

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

1. Discard the stems and separate the leaves. Wash the leaves with water and dry them on the kitchen cloth.
2. Dry roast the peanuts until black on the outer skin and crunchy and tasty on the inside.
3. Dry roast the urad dal seeds until golden. Remove to another plate and allow to cool.
4. Similarly dry roast the sesame seeds until golden and allow to cool in a plate.
5. Dry roast the roasted channa dal for 1-2 minutes.
6. Put the munaga leaves in the pan and fry until the leaves are dried up and become crunchy.
7. Similarly, dry roast the red chillies until black in colour.
8. Allow all these spices to cool completely.
9. Put all the ingredients in the blender except the moringa leaves. Make a coarse powder.   
10. Now add the murungai leaves to the coarse powder and blend once again adding salt as well.
11. Check for seasoning and add salt or spice if required.
12. 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. 

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