Murungai Keerai Thogayal Recipe - Moringa/Drumstick Leaves Chutney
The Murungai Keerai Thogayal is must try lip smacking spicy drumstick leaves chutney that is made tangy and spicy to be served along with a hot crispy dosa or along with steamed rice and ghee.
Ingredients
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200 grams Drumstick Leaves (Moringa/Murungai Keerai)
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washed and finely chopped
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2 teaspoons Sesame (Gingelly) Oil
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1 teaspoon Asafoetida (hing)
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2 tablespoons White Urad Dal (Split)
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3 Dry Red Chillies
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1/4 cup Pearl onions (Sambar Onions)
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roughly chopped
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Salt
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to taste
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30 grams Tamarind
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a small piece
Instructions
Step 1
To begin making the Murungai Keerai Thogayal, first prep all the ingredients and keep them handy by the side
Step 2
Heat oil in a pan, add the dal and toast until it turns golden brown
Step 3
Once the dal is roasted, add the red chillies, and asafoetida and roast for a few seconds
Step 4
Stir in the baby onions and saute until it is cooked through
Step 5
Add the Drumstick Leaves (Moringa/Murungai Keerai) and saute until softened
Step 6
Stir in the salt and tamarind and turn off the heat
Step 7
Allow the mixture to cook
Step 8
Once cooled, add the cooked Murungai Keerai Thogayal ingredients into a blender and make a coarse chutney like mixture called thogayal
Step 9
Blend without adding any water, so it stays for a longer time
Step 10
Once done, transfer to a jar use as required
Step 11
Serve the Murungai Keerai Thogayal along with hot steamed rice, cabbage poriyal and Thakkali Rasam Recipe for a perfect south indian lunch
Step 12
You can also serve this thogayal along with idlis or dosas