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.