Murungai Keerai Thogayal Recipe-Drumstick Leaves Thogayal
Murungai keerai thogayal is a healthy south Indian chutney or a side dish recipe. It is loaded with goodness of drumstick leaves, cashew nuts and tempered with chana dal and urad dal. This thick thogayal can be served with rice and appalam. The diluted thin version of this can also be served as chutney for idli or dosa.
Ingredients
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2 cups Drumstick Leaves (Moringa/Murungai Keerai)
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3 tablespoons Chana dal (Bengal Gram Dal)
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2 tablespoons White Urad Dal (Split)
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3 Dry Red Chillies
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3 tablespoons Fresh coconut
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20 grams Tamarind
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lemon sized
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Salt
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as required
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For Tempering
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2 teaspoons Oil
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1/2 teaspoons Mustard seeds (Rai/ Kadugu)
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1/2 teaspoon Cumin seeds (Jeera)
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1 sprig Curry leaves
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10 Cashew nuts
Instructions
Step 1
To begin making Murungai Keerai Thogayal Recipe, wash the drumstick leaves thoroughly and keep aside
Step 2
In a pan, add a teaspoon of oil
Step 3
Once the oil is hot, ddd chana dal, Urad dal and red chilli and roast until it turns golden
Step 4
Next add tamarind and drumstick leaves to it and saute until it shrinks and slightly
Step 5
Allow it to cool
Step 6
Once cooled, add it to a blender along with coconut, required amount of salt and a little water
Step 7
Grind into smooth paste
Step 8
Transfer into serving bowl
Step 9
In a tadka pan, add some oil
Step 10
Once the oil is heated, add some mustard seeds and Cumin seeds
Step 11
Once it sputters, add Cashews and curry leaves
Step 12
Stir well and add the tempering to chutney
Step 13
Serve Murungai Keerai Thogayal Recipe-Drumstick Leaves Thogayal with Steamed Rice and Homemade Ghee
Step 14