Moringa podi – The food that fuels your health. Moringa podi is made with the Indian superfood moringa leaves or drumstick leaves. In South India, Podi is one of the side dishes for the main course and breakfast which is served with warm ghee or sesame oil. Moringa podi is also known as munagakku podi, murungai keerai podi in telugu and tamil.
There are many varieties of podi but moringa podi is the one that I love to eat very often, Maybe because it is the ultimate nutritional powerhouse.
You can easily find fresh moringa leaves in your local Indian stores like Patel Brothers.
Moringa podi for new mothers
- As we know moringa plant has been considered a superfood in Ayurveda for centuries. For new mothers, moringa leaves are offered because of its nutritional properties.
- It is considered a galactagogue which nursing mothers swear by. I ate this podi all through my postpartum journey which had a positive impact on my supply of breast milk.
- New mothers should avoid a few ingredients while making this podi like channa dal or urad dal which may upset the baby’s stomach.
- Serve moringa podi with hot rice or idli with a dollop of ghee.
Recipes using fresh moringa leaves and moringa podi
OMELETS: Love adding it to my omelets. Wash, chop, and add it omelet along with spices.
DOSA: Add chopped moringa leaves to dosa batter.
DAL: Make dal just like other greens that are used.
SNACKS: Love to spice up nuts (almonds, cashews), lotus seeds, and sorghum seeds with moringa podi.
How to make moringa podi
- The process starts with removing the stems and damaged leaves, and rinse them under cold water.
- Shake off the excess water from leaves by using a salad spinner or clean paper towel to absorb the remaining moisture.
- Spread the leaves on a dry cloth or paper towel and dry them in a shade.
- In a thick bottom pan, heat oil.
- On low flame, roast channa dal and urad dal until slightly change in color. Then add coriander seeds, cumin seeds, dry red chili, and black pepper and roast them until the color changes slightly and smell aroma. Let this mixture cool down completely. Note: When making large batches, roast dry red chili, and coriander seeds with cumin seeds separately.
- Heat half a tsp of oil and roast moringa leaves, and curry leaves until they are crisp and dry.
- In a blender, add step 5 mixture (channa dal, urad dal, coriander seeds, dry red chili, black pepper, cumin seeds), turmeric, salt and grind it to a coarse powder.
- Now Add Moringa and curry leaves, garlic, and tamarind, and grind until coarse.
- Store in an airtight container for up to 3 months. Use a clean and dry spoon and keep it refrigerated.
- Serve it with idli, dosa, or hot steaming rice with a dollop pf ghee or cold-pressed sesame oil.
MORE RECIPES
MANGO RAVA KESARI – INSTANT POT
RAGI DOSA – FERMENTED FINGER MILLET DOSA
TINDORA CURRY INSTANT POT |10 MINUTES |DONDAKAYA CURRY
Moringa podi | Murungai Keerai Podi | Munagakku podi
Equipment
Ingredients
- 1/2 cup Fresh Moringa leaves
- 15 Curry leaves
- 1 large pod Garlic
- Small piece Tamarind
- 1/2 tbsp Chana Dal
- 1 tsp Urad dal
- 1 tbsp Coriander seeds
- 1/8 tsp Cumin seeds
- 2 Black pepper
- 1/8 tsp Turmeric
- Salt As per taste
Instructions
HOW TO MAKE MORINGA PODI
- The process starts with removing the stems and damaged leaves, and rinse them under cold water.
- Shake off the excess water from leaves by using a salad spinner or clean paper towel to absorb the remaining moisture.
- Spread the leaves on a dry cloth or paper towel and dry them in a shade.
- In a thick bottom pan, heat oil.
- On low flame, roast channa dal and urad dal until slightly change in color. Then add coriander seeds, cumin seeds, dry red chili, and black pepper and roast them until the color changes slightly and smell aroma. Let this mixture cool down completely. Note: When making large batches, roast dry red chili, and coriander seeds with cumin seeds separately.
- Heat half a tsp of oil and roast moringa leaves, and curry leaves until they are crisp and dry.
- In a blender, add step 5 mixture (channa dal, urad dal, coriander seeds, dry red chili, black pepper, cumin seeds), turmeric, salt and grind it to a coarse powder.
- Now Add Moringa and curry leaves, garlic, and tamarind, and grind until coarse.
- Store in an airtight container for up to 3 months. Use a clean and dry spoon and keep it refrigerated.
- Serve it with idli, dosa, or hot steaming rice with a dollop pf ghee or cold-pressed sesame oil.
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