Murungai keerai podi (spiced) for rice,

Murungai keerai podi (spiced) for rice, even good to go with idli dosa. Quick video, step by step pictures.

📝 Ingredients

• 1 & 1/2 cup Drumstick leaves (you can use upto two cups)
• 2 tbsp Chana dal
• 2 tbsp Urad dal
• 2 tbsp Coriander seeds
• 2 tsp Black pepper
• 2 tsp cumin seeds
• 6 Red chillies
• 1/8 tsp Asafoetida
• 2 tsp oil
• Salt

👨‍🍳 Instructions

1. 1First clean the drumstick leaves. Take out any insect bit leaves or yellow leaves.
2. 2Work in small bunches in batches than taking out each and every stalk. This will fasten the process.
3. 3Do it fast to separate the leaves and later you can hand pick any stalks fallen along.
4. 4Wash the leaves, drain water, spread over kitchen towel as single layer. Pat dry excess water.
5. 5Leave it as such for couple of hours to get rid of excess moisture.
6. 6Gather other ingredients needed.
7. 7Heat a pan with oil, Add red chillies, asafoetida, chana dal, urad dal, coriander seeds and black pepper.
8. 8Roast until the dals start to turn golden. Now add cumin seeds.
9. 9Just give it a roast without burning it. Remove in a plate for cooling.
10. 10Add drumstick leaves in a sprinkled manner. Wait for some 30 seconds.
11. 11Stir slightly without gathering it together. This is to make sure the leaves not getting burn. So slightly stir.
12. 12Again let it be in low or medium flame until it is dry without moisture. It should be crisp and light.
13. 13Powder everything together with salt. You can choose to powder salt red chilli, asafoetida and drumstick leaves first to a very fine powder.Then add rest of the ingredients. This way you will bring out the best greenish colour of podi.