Murungai Keerai Thogayal Recipe – Moringa/Drumstick Leaves Chutney

Ingredients

• 200 grams Drumstick Leaves (Moringa/Murungai Keerai) washed and finely chopped
• 2 teaspoons Sesame (Gingelly) Oil
• 1 teaspoon Asafoetida (hing)
• 2 tablespoons White Urad Dal (Split)
• 3 Dry Red Chillies
• 1/4 cup Pearl onions (Sambar Onions) roughly chopped
• Salt to taste
• 30 grams Tamarind a small piece

Steps

1. To begin making the Murungai Keerai Thogayal, first prep all the ingredients and keep them handy by the side.
2. Heat oil in a pan, add the dal and toast until it turns golden brown. Once the dal is roasted, add the red chillies, and asafoetida and roast for a few seconds.
3. Stir in the baby onions and saute until it is cooked through. Add the Drumstick Leaves (Moringa/Murungai Keerai) and saute until softened.
4. Stir in the salt and tamarind and turn off the heat. Allow the mixture to cook.
5. Once cooled, add the cooked Murungai Keerai Thogayal ingredients into a blender and make a coarse chutney like mixture called thogayal. Blend without adding any water, so it stays for a longer time.
6. Once done, transfer to a jar use as required.
7. Serve the Murungai Keerai Thogayal along withhot steamed rice,cabbage poriyalandThakkali Rasam Recipefor a perfect south indian lunch. You can also serve this thogayal along with idlis or dosas.