Murungai Keerai Rice Podi / Moringa Powder for Rice
Moringa leaves, more widely known as the leaves of the drumstick tree, are a treasure trove of medicinal properties and health benefits. Being rich in a host of vitamins and minerals, they have always been an important part of herbal medicine in India. Rightfully deserving of the name “miracle moringa”, every part of the moringa plant offers a health benefit. Moringa is indigenous to India and while the rest of the world consumes it in the form of capsules, we are indeed blessed to be able to consume it in its most nutritious form! So, go ahead and indulge in this tasty and healthy moringa powder!
Moringa leaves: 2 cups
Urad dhal: 4 tbs
Jeera: 1 tsp
Pepper: 1 tsp
Red Chillies: 7-8
Turmeric Powder: ½ tsp
Ghee: 4 tsp
A sprinkle of asafoetida
A pinch of tamarind
Salt added according to taste
Start by removing the leaves from the stalk.
Rinse the leaves thoroughly and dry them in a kitchen towel for a minimum of 2 hours; there should not be any moisture left in the leaves. Alternatively, the leaves could be sun-dried for a day after rinsing.
Heat 2 teaspoons of ghee in a pan, add urad dhal and fry till golden.
Add the remaining ingredients (excluding the leaves) and roast in low flame.
Transfer the pan contents to a mixer.
To the same pan, add 2 more teaspoons of ghee and fry the moringa leaves in low flame. This might take some time. Roast the leaves till they become crisp.
Add the crisped leaves to the mixer.
Once cooled, grind the mixer contents to a powder.
Transfer and store in an airtight container.
This powder can then be used to make a rice mix. It can also be used for podi dosa, podi idly and can be added when roasting vegetables, chicken, etc.
For the Rice Mix:
To a pan, add oil followed by mustard seeds.
Once the mustard seeds pop, add cashews and red chillies.
Add cooked rice and the required quantity of the prepared powder and mix well.
After letting it rest for 3 minutes, turn off the flame.
Tasty moringa flavoured rice is now ready for consumption.
Murunga keerai/moringa leaves are considered the queen of all spinach varieties. They help in: