Drumstick leaves (Murungai keerai) Idli Podi

Drumstick Leaves Podi is a spicy powder prepared with fresh drumstick leaves and spices mixed together giving a vibrant flavor to the palate and nutrition to the body. Drumstick leaves or Muranga Keerai is considered the ‘Queen of all Greens’ as it is valued for having the richest source of beta carotene among all green leafy vegetables.

It is an awesome spice mix powder that is generally eaten mixed with hot steam cooked rice and sprinkled with little ghee. Drumstick leaves provides essential amount of iron and calcium. They are extensively used in Siddha medicine in India. Drumsticks are widely used in preparing a variety of dishes. They are also rich in iron, calcium and vitamin C.

Benefits:

·        Excellent source of Iron &Calcium

·        Vitamins A,B,B1,B2,B3,B6,C and E

·        Controls Diabetes and BP

·        Antioxidant

·        Lowers Cholesterol

·        Detoxifies

·        Delays Ageing process

Check out some more recipes like

Curry leaves Idli Podi

Andhra style paruppu podi

Horsegram paruppu Podi

 

 

Prep  time	Cooking time	Serves
10 mins	20 mins	4 persons

Recipe Type: Podi varieties

Cuisine:  Indian

Ingredients Drumstick leaves -3 cups (dried) Curry leaves – ½ cup (dried) Channa dal – ½ cup Urad dal – ¾ cup Moong dal – ¼ cup Garlic -5 cloves Sesame seeds -3 tbsp. Red chillies -10 no’s Hing – 1 tsp Oil – 2 tbsp. Rock salt – as needed

Method

1. Wash the drumstick leaves and the curry leaves and dry them on a kitchen towel in shade 2 to 3 hours.  Now dry roast them in a thick bottomed pan in a low flame.  When they become crispy remove them into a plate and allow them to cool.

2. Dry roast chana dal, urad dal, Moong dal, Tamarind, Red chilli and hing in a thick bottomed pan in a medium flame.  Keep them aside and allow them to cool.

3. When all the ingredients are cooled grind them to powder in a mixie.   Add the garlic pods and grind once again.   Add salt to taste.  

4. Store it in an air tight container.  It tastes delicious with Idli and dosa.  

5. You can also serve with steamed rice with a spoon of desi ghee.

Notes

• It takes hardly a day or two to get these leaves dried in shade to crisp.
• If you are lazy to remove the leaves from the stalks (yes, it is tedious) you can just roll them in the newspaper and keep it in the fridge for a day, the next day you can just shake the stalks to separate out the leaves