Murungai keerai podi
Murumgai keerai podi, also known as Drumstick leaves powder, is a versatile and aromatic spice blend from South India. This flavorful blend is made by grinding together various spices, including dried drumstick leaves, coriander seeds, cumin seeds, and lentils.
Murangai keerai podi RICE
Easy and tasty Murangai keeraiSadam is a popular variety rice from South Indian cuisine. With cooked rice, flavorful podi sadham can be prepared within 5 minutes—authentic South Indian flavors.
SOUTH INDIAN moringa powder rice RECIPE
If you are looking for a quick beginner-friendly recipe this is perfect. Be it a quick simple weekday meal travel food or lunch box/tiffin box recipe for kids’ school or office this great choice. Tasty offering to good on festival days, Navaratri, etc.
How can I serve drumstick leaves powder?
podi tastes best when mixed with rice. You can also serve as a side with idli/dosai. You can also sprinkle it on top of salads, yogurt, or soups for added flavor. It can also be used as a seasoning for snacks like popcorn and chips
Drumstick leaves health benefits
Nutrient-RichAntioxidant Properties Anti-Inflammatory Supports Heart Health Regulates Blood Sugar Boosts Immunity Enhances Digestion Protects the Liver
Always dry the drumstick leaves
Drying helps in removing any moisture that could cause spoilage. You can dry them in direct sunlight but since I live in Seattle, I have used dried-in kitchen towel and then sauteed well
Shelf life of drumstick podi
store it in an airtight container in a cool, dry place away from direct sunlight. Exposure to air, moisture, and heat can cause the pudina podi to lose its flavor and aroma, and even spoiL
CAN I USE LEFTOVER RICE FOR moringa leaves variety rice?
yes, it is one perfect way to finish leftover rice/ cold rice. If you are using leftover rice make sure you keep the rice at room temperature for some time. Warm the rice, spread the rice on a plate then use it.
Fluffy rice
If you are making Kalandha sadham with freshly cooked rice make sure you spread the rice on a plate till the steam goes off. I generally add a few drops of oil while cooking rice as it helps fluffy rice. You can also add sesame oil while cooling rice
WHAT KIND OF RICE SHOULD I USE?
I generally use Sona masoori rice/ raw rice. You can also use basmati rice, brown rice hand point rice, or millet. Cook the rice well but not mushy. Avoid al dente cooking for better digestion.
Amount of podi?
Adjust the podi according to your taste. Always add podi after the rice is cool.
WHAT TASTES BEST WITH murungai keerai podi sadam?
Rice tastes best with varuval variety, curd based kuzhambu, kootu variety curd based recipes, pickle varieties, vadam varieties, savory bakshanam, masala vada or pakoda
Roast the dal golden brown
Always roast the dal in low- medium flame and keep mixing for even roasting. Golden brown dal makes the podi flavorful and also helps for a longer shelf life.
Tips to roast red chilli
I would recommend roasting the red chilli along with dal. Always roast the whole red chilli. if you remove the chilli cap, seeds might turn bitter while roasting. remove the cap just before grinding
Drumstick leaves without moisture
Wash the drumstick leaves well and dry the moisture completely. If you saute them without moisture it will affect the podi texture.
variation - you can use
Pepper and reduce red chilli if drumstick leaves have moisture, microwave for 2 mins Sesame seeds, cumin seeds, and coriander seeds can be roasted separately
Podi recipe collection
VARIETY RICE RECIPES IN TMF
No onion no garlic kalandha sadam
Ingredients
Drumstick leaves podi
1/4 cup Coriander seeds 3 tablespoon urad dal 1 tablespoon cumin seeds 1/4 cup chana dal 1 teaspoon pepper 7 red chilli 1 tablespoon sesame seeds 3 cups murungai keerai Small piece Tamarind
murungai keerai podi sadham
2 tablespoon podi 1 cup + 1/2 cup cooked rice, loosely packed 1/2 tablespoon sesame oil 1/4 teaspoon mustard seeds 1 Red chilli Curry leaves few 1 tablespoon chana dal 4 cashews 1 + 1/2 tablespoon peanut Asafoetida generous portion
How to make murungai keerai podi with step-by-step pictures
Drumstick leaves podi
First, wash drumstick leaves Squeeze water and dry them Dry them completely Heat the pan When the pan turns hot add coriander seeds, urad dal, pepper, red chilli, and chana dal; saute well till they turn golden brown
Turn off the stove and transfer Add murungai keerai; mix well and roast till leaves slightly shrinks
Add tamarind and saute till moisture evaporates
Turn off the stove Finally, add the required salt and asafoetida
Cool in the same pan
Remove the red chilli cap
Transfer to the mixie jar and grind
Add murungai keerai and grind again; cool
Cook rice and cool
First, cook rice with the required water and a few drops of sesame oil Transfer the cooked rice to a wide plate and cool the rice
Mix podi rice
Measure and take rice Add podi; mix well
Temper and prepare Pudina podi sadham
Add oil to a wide pan When oil is hot add mustard seeds, chana dal, red chilli, curry leaves, cashews, and peanut; roast well Furthermore, Add asafoetida and mix well add podi rice Cook for 30 seconds and turn off the stove
