Murungai Keerai Thogayal Recipe – Moringa/Drumstick Leaves Chutney

The Murungai Keerai Thogayal is must try lip smacking spicy drumstick leaves chutney that is made tangy and spicy to be served along with a hot crispy dosa or along with steamed rice and ghee. Course : Side Dish Ingridients : 200 grams Drumstick Leaves (Moringa/Murungai Keerai) , washed and finely chopped 2 teaspoons Sesame (Gingelly) Oil 1 teaspoon Asafoetida (hing) 2 tablespoons White Urad Dal (Split) 3 Dry Red Chillies 1/4 cup Pearl onions (Sambar Onions) , roughly chopped Salt , to taste 30 grams Tamarind , a small piece Instructions To begin making the Murungai Keerai Thogayal, first prep all the ingredients and keep them handy by the side. Heat oil in a pan, add the dal and toast until it turns golden brown. Once the dal is roasted, add the red chillies, and asafoetida and roast for a few seconds.Stir in the baby onions and saute until it is cooked through. Add the Drumstick Leaves (Moringa/Murungai Keerai) and saute until softened.Stir in the salt and tamarind and turn off the heat. Allow the mixture to cook.Once cooled, add the cooked Murungai Keerai Thogayal ingredients into a blender and make a coarse chutney like mixture called thogayal.  Blend without adding any water, so it stays for a longer time. Once done, transfer to a jar use as required.Serve the Murungai Keerai Thogayal along with hot steamed rice, cabbage poriyal and Thakkali Rasam Recipe for a perfect south indian lunch. You can also serve this thogayal along with idlis or dosas.