Murungai Keerai Thogayal is a Tamil style chutney or relish made with moringa leaves and lentils. Mixed with hot rice and a drizzle of sesame oil, this makes for such a satisfying meal that is packed with nutrients and health benefits.
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What is Murungaikeerai?
Murungaikeerai aka Moringa leaves have become popular in recent times and they absolutely deserve the limelight. While this may not be so commonly eaten in the west, in Asia, it finds a prominent space in our plates.
Back in the good old days, almost every house used to have a drumstick tree growing in the backyard. Surreal today, right?
So, moms and grandmoms plucking drumsticks aka moringa and moringa leaves fresh from the tree and cooking a fragrant Murungai Sambar or a rustic thogayal with the leaves was common.
Even today, my family does not buy drumsticks or drumstick leaves. We have a beautiful tree that we share with our neighbor and it is abundant.
Benefits of Moringa leaves
Honestly, I do not know whether moringa must find itself in a serum. But what I do know is that
- It is packed with iron and calcium.
- these leaves are eaten for their antioxidant properties
- Moringa leaves are high in fiber and often eaten post partum.
- They are believed to have healing properties, especially for ulcers.
How to reduce bitterness in Murungai Keerai?
Moringa leaves taste slightly bitter and astringent. To balance this, we almost always add some form of acidic ingredients.
In this Thogayal, tamarind does the job of balancing the bitterness and adds a refreshing tangy taste.
Alternatively, we add coconut or coconut milk if we are making a Sambar or dal or Kootu with these greens. The sweetness in the coconut helps mask the bitterness beautifully.
Ingredients
Rustic and wholesome, this Thogayal calls for basic south Indian pantry staples. Be generous with the tamarind because it helps balance the bitterness and astringence.
- Moringa leaves (Murungai Keerai)
- Sesame oil
- Whole white urad dal
- Tamarind
- Dry red chilis
- Garlic
- Salt
- Water
- Mustard seeds
Variations
- No onion no garlic – feel free to skip the garlic cloves here if you are keen on a satwic version. The Thogayal tastes just as good!
- Add some coconut – replace ¼ th of the moringa leaves with fresh coconut. The result is a creamy, subtly sweet, tangy Thogayal. However, the shelf life is only 1 or 2 days for this version.
- You can also use Chana dal in this recipe. Use equal proportions of chana and whole white Urad dal for a nuttier Thuvayal.
Shelf life and storage
- This Thogayal keeps well for 5 days in the fridge when stored in a clean and sterilised container.
- Always handle Thogayal or pickle with a clean dry spoon. This helps prevent fungus and mold.
- I won’t recommend freezing the Thogayal since the texture changes.
Serving suggestions
My favorite way to enjoy this rustic chutney is of course mixed with hot rice. You can also try one of these-
- With hot rice, a drizzle of sesame oil and carrot Raita
- As a side dish for Dosa, Idli or Upma
- Served with curd rice – a healthier substitute for pickles
- Alongside Kanji or gruel or Ambil – this feels like a celebration of textures.
How to make Murungai Keerai Chutney?
Prep work
Pick and clean the moringa leaves. Discard the thicker stems and yellowing leaves if any. Wash them well under running water and let them drain in a colander until they are dry.
Sauté lentils and garlic
Heat a pan with sesame oil.
When the oil has heated through, add garlic cloves, whole white Urad dal and dry red chilis.
Reduce the flame to low and saute until the dal begins to turn golden. This takes around 2 to 3 minutes and requires attention.
Do not step away from the pan since Urad dal burns quickly.
When the dal has turned a light golden brown, add tamarind and saute for 30 to 40 seconds. This step helps soften the tamarind and makes grinding easier.
When done, transfer all of this to a plate and let it cool.
Sauté moringa leaves
To the same frying pan, add the washed moringa leaves.
Saute on medium heat until they reduce by half in volume.
When done, transfer to a plate and let it cool down completely.
Grind the Murungaikeerai Thogayal
After the ingredients have cooled down, transfer them to a blender jar along with salt.
Pulse a few times to break down the dal and chilis.
Now, add ¼ cup water and grind to a coarse paste.
Scoop the ground paste into a bowl.
Tempering
Heat a small pan with sesame oil.
Once the oil has heated up, add mustard seeds and allow them to splutter.
Add this to the Thogayal and mix well.
Serve with hot rice.
Murungaikeerai Thogayal - South Indian Moringa Leaves Chutney
Equipment
- 1 heavy bottomed frying pan
- 1 heavy duty blender
Ingredients
- 1 tbsp sesame oil
- ¼ cup Whole white Urad dal
- 8 dry red chilis reduce or increase to suit your spice tolerance levels
- 15 grams tamarind
- 300 grams Moringa leaves cleaned and washed
- 1.25 tsp salt or adjust to taste
- ¼ cup water
Tempering
- 2 tsp sesame oil
- 1 tsp mustard seeds
Instructions
Prep work
- Pick and clean the moringa leaves. Discard the thicker stems and yellowing leaves if any. Wash them well under running water and let them drain in a colander until they are dry.
Saute lentils and garlic
- Heat a pan with sesame oil.
- When the oil has heated through, add garlic cloves, whole white Urad dal and dry red chilis.
- Reduce the flame to low and saute until the dal begins to turn golden. This takes around 2 to 3 minutes and requires attention.
- Do not step away from the pan since Urad dal burns quickly.
- When the dal has turned a light golden brown, add tamarind and saute for 30 to 40 seconds. This step helps soften the tamarind and makes grinding easier.
- When done, transfer all of this to a plate and let it cool.
Saute moringa leaves
- To the same frying pan, add the washed moringa leaves.
- Saute on medium heat until they reduce by half in volume.
- When done, transfer to a plate and let it cool down completely.
Grind the Thogayal
- After the ingredients have cooled down, transfer them to a blender jar along with salt.
- Pulse a few times to break down the dal and chilis.
- Now, add ¼ cup water and grind to a coarse paste.
- Scoop the ground paste into a bowl.
Tempering
- Heat a small pan with sesame oil.
- Once the oil has heated up, add mustard seeds and allow them to splutter.
- Add this to the Thogayal and mix well.
- Serve with hot rice.
Notes
- While buying moringa leaves, pick ones that look fresh, bright green and tender. Avoid bunches with yellowing leaves.
- Discard thick stems while cleaning.. I do add the really thin stems.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
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