Murungai keerai Thogayal | Murunga keerai thuvaiyal
Murungai Keerai Thogayal | Drumstick Leaves Thuvaiyal | Healthy South Indian Thogayal Recipe
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kothamalli thogayal is a simple and quick South Indian rice accompaniment – with coriander leaves, stalk, coconut, and dal. When you are running out of veggies, this quick & easy vegan Indian rice accompaniment is one tasty option. Thuvaiyal can be prepared within 5 minutes and stays good for 2 days in the fridge.
Thogayal | thuvaival variety
When it comes to Thogayal varieties, most of the Thuvaiyal varieties we do in our homes will have a blend of vegetables, lentils, coconut, and spice. Compared to the chutney variety, thogayal is thick. Tempering is optional for thogayal. Wide Thuviyal varieties are prepared in Tamil Brahmin cooking. Thogayal varieties are usually less time-consuming.
What is Murungai Keerai Thogayal?
A thick, flavorful South Indian chutney made with drumstick leaves, roasted urad dal, small onions, garlic, and chillies.
Is drumstick leaves thogayal healthy?
Yes — murungai keerai is rich in iron, calcium, vitamins, and antioxidants.
Can I skip coriander leaves?
You can, but coriander adds freshness and balances the strong flavor of drumstick leaves.
Why sauté murungai keerai?
It removes raw bitterness and helps the leaves blend smoothly.
How spicy is this thogayal?
Moderately spicy. Adjust red and green chillies to taste.
Can I make this without small onions?
Yes, but small onions give sweetness and depth. Replace with regular onions if needed.
What does tamarind do?
It adds mild tanginess and balances the earthy flavor of murungai keerai. I would recommend using soft tamarind for easy grinding. If tamarind is hard, microwave or soak in very little water and use it. You can also use 1/2 tsp of tamarind paste instead of tamarind.
How to serve murungai keerai thogayal?
Serve with hot rice and ghee, curd rice, or as a side for dosa.
Can I store this thogayal?
Yes — refrigerate for 2–3 days in an airtight container.
What tastes best with thogayal
coriander leaves thuvaiyal, rice, and sesame oil (or melted ghee) taste best. Thogayal varieties are also a great rice accompaniment with Rasam varieties, Milagu Kuzhambu, marandhu kuzhambu, Poondu Kuzhambu, or any tamarind-based Kuzhambu variety. I also like vengayam thuvaiyal with curd rice and curd semiya. You can also add water and serve it as a chutney with tiffin varieties
Other Thogayal recipes
Ingredients
1 tbsp coconut oil
3 tbsp urad dal
4 garlic cloves
10 small onions
4–5 dried red chillies
2 green chillies
A handful of coriander leaves
1½ cups murungai keerai (drumstick leaves)
Small piece of tamarind
¼ tsp turmeric powder
How to make murungai keerai thogayal with step-by-step pictures
- Heat coconut oil and sauté the urad dal for 1 minute.
- Add garlic, small onions, dried red chillies, and green chillies. Sauté until the onions turn soft.
- Furthermore, add coriander leaves, murungai keerai, tamarind, and turmeric powder. Sauté for 2 minutes.
- Add coconut and turn off the heat, and let it cool completely.
- Add salt and a little water. Grind to a smooth or slightly coarse thogayal
Ingredients
- 1 tbsp coconut oil
- 3 tbsp urad dal
- 4 garlic cloves
- 10 small onions
- 2 red chillies
- 2 green chillies
- A handful of coriander leaves
- 1½ cups murungai keerai drumstick leaves
- Small piece of tamarind
- ¼ tsp turmeric powder
- 1/4 cup coconut
- Salt to taste
- Water as needed
Instructions
- Heat coconut oil and sauté the urad dal for 1 minute.
- Add garlic, small onions, dried red chillies, and green chillies. Sauté until the onions turn soft.
- Furthermore, add coriander leaves, murungai keerai, tamarind, and turmeric powder. Sauté for 2 minutes.
- Add coconut and turn off the heat, and let it cool completely.
- Add salt and a little water. Grind to a smooth or slightly coarse thogayal
Video
