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Murungai Keerai Podi | Drumstick leaves powder | dry chutney powder | Murunga Keerai Podi | Drumstick leaves powder | Murungai Keerai karam podi | murungai keerai idli podi, south Indian podi variety | Murungai Keerai rice | south Indian step by step pictures and video recipe. You can also check out the drumstick Leaves Podi video. If you like this recipe pls SUBSCRIBE to my channel

Murungai keerai podi

Murumgai keerai podi, also known as Drumstick leaves powder, is a versatile and aromatic spice blend from South India. This flavorful blend is made by grinding together various spices, including dried drumstick leaves, coriander seeds, cumin seeds, and lentils.

Murangai keerai podi RICE

Easy and tasty Murangai keeraiSadam is a popular variety rice from South Indian cuisine. With cooked rice, flavorful podi sadham can be prepared within 5 minutes—authentic South Indian flavors.

SOUTH INDIAN moringa powder rice RECIPE

If you are looking for a quick beginner-friendly recipe this is perfect. Be it a quick simple weekday meal travel food or lunch box/tiffin box recipe for kids' school or office this great choice. Tasty offering to good on festival days, Navaratri, etc.

How can I serve drumstick leaves powder?

podi tastes best when mixed with rice. You can also serve as a side with idli/dosai. You can also sprinkle it on top of salads, yogurt, or soups for added flavor. It can also be used as a seasoning for snacks like popcorn and chips

Drumstick leaves health benefits

Nutrient-RichAntioxidant Properties
Anti-Inflammatory
Supports Heart Health
Regulates Blood Sugar
Boosts Immunity
Enhances Digestion
Protects the Liver

Always dry the drumstick leaves

Drying helps in removing any moisture that could cause spoilage. You can dry them in direct sunlight but since I live in Seattle, I have used dried-in kitchen towel and then sauteed well

Shelf life of drumstick podi

store it in an airtight container in a cool, dry place away from direct sunlight. Exposure to air, moisture, and heat can cause the pudina podi to lose its flavor and aroma, and even spoiL

CAN I USE LEFTOVER RICE FOR moringa leaves variety rice?

yes, it is one perfect way to finish leftover rice/ cold rice. If you are using leftover rice make sure you keep the rice at room temperature for some time. Warm the rice, spread the rice on a plate then use it.

Fluffy rice

If you are making Kalandha sadham with freshly cooked rice make sure you spread the rice on a plate till the steam goes off. I generally add a few drops of oil while cooking rice as it helps fluffy rice. You can also add sesame oil while cooling rice

WHAT KIND OF RICE SHOULD I USE?

I generally use Sona masoori rice/ raw rice. You can also use basmati rice, brown rice hand point rice, or millet. Cook the rice well but not mushy. Avoid al dente cooking for better digestion.

Amount of podi?

Adjust the podi according to your taste. Always add podi after the rice is cool.

WHAT TASTES BEST WITH murungai keerai podi sadam?

Rice tastes best with varuval variety, curd based kuzhambu, kootu variety curd based recipes, pickle varieties, vadam varieties, savory bakshanam, masala vada or pakoda

Roast the dal golden brown

Always roast the dal in low- medium flame and keep mixing for even roasting. Golden brown dal makes the podi flavorful and also helps for a longer shelf life.

Tips to roast red chilli

I would recommend roasting the red chilli along with dal. Always roast the whole red chilli. if you remove the chilli cap, seeds might turn bitter while roasting. remove the cap just before grinding

Drumstick leaves without moisture

Wash the drumstick leaves well and dry the moisture completely. If you saute them without moisture it will affect the podi texture.

variation - you can use

Pepper and reduce red chilli
if drumstick leaves have moisture, microwave for 2 mins
Sesame seeds, cumin seeds, and coriander seeds can be roasted separately

Ingredients

Drumstick leaves podi

1/4 cup Coriander seeds

3 tablespoon urad dal

1 tablespoon cumin seeds

1/4 cup chana dal

1 teaspoon pepper

7 red chilli

1 tablespoon sesame seeds

3 cups murungai keerai

Small piece Tamarind

murungai keerai podi sadham

2 tablespoon podi

1 cup + 1/2 cup cooked rice, loosely packed

1/2 tablespoon sesame oil

1/4 teaspoon mustard seeds

1 Red chilli

Curry leaves few

1 tablespoon chana dal

4 cashews

1 + 1/2 tablespoon peanut

Asafoetida generous portion

How to make murungai keerai podi with step-by-step pictures

Drumstick leaves podi

First, wash drumstick leaves
Squeeze water and dry them
Dry them completely
Heat the pan
When the pan turns hot add coriander seeds, urad dal, pepper, red chilli, and chana dal; saute well till they turn golden brown

Turn off the stove and transfer
Add murungai keerai; mix well and roast till leaves slightly shrinks

Add tamarind and saute till moisture evaporates

Turn off the stove
Finally, add the required salt and asafoetida

Cool in the same pan

Remove the red chilli cap

Transfer to the mixie jar and grind

Add murungai keerai and grind again; cool

Cook rice and cool

First, cook rice with the required water and a few drops of sesame oil
Transfer the cooked rice to a wide plate and cool the rice

Mix podi rice

Measure and take rice
Add podi; mix well

Temper and prepare Pudina podi sadham

Add oil to a wide pan
When oil is hot add mustard seeds, chana dal, red chilli, curry leaves, cashews, and peanut; roast well
Furthermore, Add asafoetida and mix well
add podi rice
Cook for 30 seconds and turn off the stove