Murungai keerai thogayal, drumstick leaves chutney. A simple and healthy thogayal made with murungai keerai and served with rice and rotis.
Murungai keerai thogayal is a traditional dish of South India.I have posted many drumstick leaves here like:
drumstick leaves soup
drumstick leaves sambar
drumstick leaves adai
drumstick leaves dosa
drumstick leaves poriyal
This time, I wanted to post something different. When I saw this recipe in the indian parenting website, I didn’t feel too optimistic. I thought Murungai keerai thogayal is going to end up a bland and boring dish. I was wrong.
Whatever recipes I post here, as always I try them out on my family first to make sure that everyone is pleased. This Murungai keerai thogayal was liked by my family.
All you need is few basic ingredients and you have yourself a tasty side to serve along with steamed rice or rotis. The preparation of murungai keerai thogayal is pretty quick and easy.
Lets move on to the recipe of murungai keerai thogayal.
How to make murungai keerai thogayal or drumstick leaves chutney:
1. Heat 2 tsp of oil in a pan. Add fried channa dal, urad dal and red chillies. When dals turn golden brown, add drumstick leaves.2. Saute drumstick leaves for 3 to 4 minutes or until the raw smell of drumstick leaves go away. Switch off and let it cool down. Transfer it to a blender and add grated coconut and salt.3. Grind until smooth, and transfer it to a serving bowl. Now, heat a teaspoon of oil and let the mustard seeds splutter. Then add cumin seeds, cashew nuts and curry leaves. When cumin seeds sizzle and cashew nuts turn golden brown, switch off.4. Add the seasoning to the ground mixture and stir well.Now, Murungai keerai thogayal/drumstick leaves chutney is ready! Serve with steamed rice.