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Moringa Leaves Chutney
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Moringa Leaves Chutney

- a nutritious and flavourful chutney
Course Chutney
Cuisine Indian
Keyword drumstick leaves chutney, drumstick leaves podi, moringa chutney, moringa leaves chutney
Prep Time 10 minutes
Cook Time 13 minutes
Total Time 25 minutes
Servings 1 bottle

Ingredients

  • 2 cupsof Moringa leaves, washed
  • 2 tbsp chana dal
  • 2 tsp udad dal
  • 3 tbsp peanuts
  • 2 tbsp flax seeds
  • 1 tbsp sesame seeds
  • 1 tsp oil
  • 5 to 6 dry red chillies
  • 3 tsp coriander seeds
  • 1 tbsp cumin seeds
  • ¼ cup grated dry coconut
  • 7 to 8 cloves of garlic
  • a marble sized ball of tamarind
  • salt

Instructions

  • Heat a pan and add moringaleaves. Sauté along with a few curry leaves until the leaves wilt and lose their moisture. Remove and set aside.
  • In the same pan, dry roast chana dal,urad dal, and peanuts until golden.
  • Add flax seeds and sesame seeds, and roast for a minute.
  • Add 1 tsp oil to the pan. Fry dry red chillies, coriander seeds,and cumin seeds for a few seconds until aromatic.
  • Add grated dry coconut and sauté lightly.
  • Then add garlic cloves and tamarind, and roast for a minute.
  • Allow all the roasted ingredients to cool completely.
  • Transfer them to a mixer jar,add salt, and blend to a semi-coarse powder.
  • Store the chutney in an airtight container. It stays fresh in the refrigerator for up to 1 month.