Moringa leaves are the most precious gift from Nature to us. It contains lots and lots of medical values like Protecting and nourishing skin and hair, Protecting liver, Preventing rheumatoid arthritis, lots of wellness for Uterus, like this we can list a lot. Intake of this leaves in the form of soup, chutney or curry helps to get the benefits totally.

Course : Chutney

Cuisine : South Indian

Recipe from : Author

Serves : Approximately 3 serves.

Preparation time : 5 minutes

Cooking time : 10 minutes

Total time : 15 minutes

Ingredients :

* Murungai keerai / Moringa Leaves – 1 bunch ( approximately 2 hand full of leaves)

* Shallots/Pearl onions – 15 to 20 nos

* Garlic – 4 or 5 cloves

* Urad dal – 1 tblspn

* Channa dal – 1 tblspn

* Cumin seeds – 1/2 tblspn

* Red chilli – 2 ( as per your spice level)

* Shredded Coconut – 1cup ( reduce or increase as per the taste)

* Tamarind – 1 small ball ( cherry fruit size)

* Oil – 2 tblspn

* Salt to taste

Preparation Instructions :

1. Heat a kadai or pan with 1 tblspn of oil then add urad dal, Channa dal, cumin seeds and saute it for 30 seconds.

2. Then add Garlic cloves, Shallots / Small onions, red chilli and saute for a minute.

3. Then add the moringa leaves / murungai ilai and saute for 2 minutes. Then add salt and saute for 4-5 minutes or until the leaves get shrinked in low flame.

4. Then add the tamarind, Shredded coconut and saute well and switch off the stove.

5. Let it cool and grind it by adding little amount of water.

6. Recipe is ready to serve with Boiled or Steamed Rice.

Steps In Pictures:

1. Heat a kadai or pan with 1 tblspn of oil

then add urad dal, Channa dal, cumin seeds and

saute it for 30 seconds.

2. Then add Garlic cloves.

3. Add Shallots / Small onions.

4. Then add red chilli and saute for a minute

5. Then add the moringa leaves / murungai ilai and
saute for 2 minutes

6. Add Salt.

7. Saute for 4-5 minutes or until
the leaves get shrinked in low flame.

8. Add Tamarind.

9. Add Shredded coconut and saute well and
switch off the stove.

10. Let it cool and grind it by adding little amount of water.

11. Recipe is ready to serve with Boiled or Steamed Rice.
Serve the chutney with ghee or coconut oil,
it will enhance the taste.

Note of the dish:

1. Saute well the moringa leaves, else it will give some digestion problems.

2. We can increase the dal quantity a little bit to increase the quantity of chutney.

Try it out upcoming chefs.