Murungai keerai/drumstick greens powder (Repost)

When it comes to podis, there is nothing to beat Kandipodi in Andhra cuisine which is called Parruppu podi in tamil. Also in the list are Karivepilai podi (Curry leaves podi), Thengai podi (Coconut podi), Pudina podi (Mint Leaves Podi) and Murungai keerai podi ( Drumstick Leaves podi).

In the South Indian hotels especially in Andhra, we find these podis along with pachadis (gongura and avakai) on the table ready for our service. And in all Andhra house hold, no meal is complete without having hot rice with ghee mixed in podi. The recipe is known as "annamlo podi" (literally meaning powder with rice). Since we grew up in Hyderabad, we are used to start with dry type rice with podi and fried curries as the first dish in our lunch. It is easy to make children eat when there is podi at home. This can be preserved for 3 weeks or more once it is prepared.

Here is the recipe using drumstick leaves which we rarely use to make poriyal. The podi is simple

to prepare and when mixed with rice, it tastes good and the green color is attractive. I used black sesame seeds here. The powder appears brown.

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INGREDIENTS

Murungai/drumstick keerai      2 TBLSP

Sesame seeds                      1/4 CUP

Urad dal                                  1/4 cup

Red chillies                            15 TO 20

Garlic (without peeling the skin) 10 CLOVES

Tamarind                         gooseberry size

Salt                                  to taste

METHOD:

Clean drumstick/murungai leaves and wipe with cloth.

Dry in shade on a kitchen towel. 

Dry roast the dried leaves till crisp.

Make powder and use 2 tablespoon of the powder for preparing the podi.

Dry roast urad dal, sesame seeds separately. 

In little hot oil fry red chillies.

When it is cool, powder together urad dal, sesame seeds and red chillies.

.Finally add powder of leaves, salt and tamarind ( i used dried tender leaves of tamarind/chintha chiguru) and garlic and grind to powder..

Have it with hot rice with ghee or sesame oil.

Roasted leaves

powdered leaves

Roasted ingredients

Drumstick podi

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Podi

When it comes to podis, there is nothing to beat Kandipodi in Andhra cuisine which is called Parruppu podi in tamil. Also in the list are Karivepilai podi (Curry leaves podi), Thengai podi (Coconut podi), Pudina podi (Mint Leaves Podi) and Murungai keerai podi ( Drumstick Leaves podi).

In the South Indian hotels esp in Andhra we find these podis along with pachadis (gongura and avakai) on the table ready for our service. And in all andhra house hold no meal is complete without having hot rice with ghee mixed in podi. The recipe is known as "annamlo podi" (literally meaning powder in rice). Since we grew up in Hyderabad we are used to starting with dry type rice with podi and fried curries as the first dish in our lunch. It is easy to make children eat when there is podi at home. This can be preserved for 3 weeks or more once it is prepared.

Here, first in order of my favourites, I should tell about coconut podi which is the recipe taught by my husband's grandmother. Followed by the ones which i tried from a telugu cookery book written by a famous author. I would like to thank cooking4allseasons.blogspot.com posted by MRS.SRIVALLI for curry leaves podi in a different style - UNDER KARIVEPAKU-PODI-SPICED-CURRY-LEAF. I like my friends to follow the same as i enjoyed the taste

of that powder.

I)COCONUT PODI/THENGAI PODI

CHENA DAL 1 CUP

UDITH DAL 1/2 CUP

LG 2 PINCH

DRY CHILLIES 3

GRATED COCONUT 1 CUP (FROM HALF COCONUT)

SALT TO TASTE

IN HOT KADAI ROAST DALS AND CHILLIES. ROAST COCONUT TILL IT IS DRY.

COOL ADD LG AND SALT AND COARSELY POWDER IN MIXIE.

II)DRUMSTICK LEAVES/MURUNGAI-KEERAI PODI

MURUNGAI KEERAI PODI 2 TBLSP

SEASAME SEEDS 1/4 CUP

UDITH DAL 1/4 CUP

RED CHILLIES 15 TO 20

GARLIC (WITHOUT PEELING SKIN) 10 CLOVES

TAMARIND GOOSEBERY SIZE

SALT

METHOD:

CLEAN LEAVES, WIPE WITH CLOTH. DRY ON A DRY CLOTH. WHEN DRIED DRY ROAST TILL CRISP.

MAKE POWDER AND USE 2 TABLESPOON OF POWDER FOR PODI.

DRY ROAST UDITH DAL, SEASAME SEPERATELY. THEN IN LITTLE HOT OIL FRY CHILLIES.

COOL AND POWDER TOGETHER.

LAST ADD LEAVES POWDER,SALT TAMARIND AND GARLIC AND POWDER.

N O T E

WITH SLIGHT VARIATION YOU CAN MAKE CURRY LEAVES PODI AND ALSO MINT (PUDINA) PODI.

CURRY LEAVES PODI: USE CURRY LEAVES POWDER INSTEAD OF DRUSTICK LEAVES POWDER

LIKE ABOVE. OMIT SEASAME SEEDS. ADD CHENA DAL (1/4 CUP) ALONG WITH UDITH DAL.

MINT/PUDINA PODI: FOLLOW SAME PROCEDURE AND INGREDIENTS LIKE DRUMSTICK LEAVES

POWDER BUT OMIT SEASAME SEEDS AND GARLIC FOR THIS PODI.