Sizzling Tastebuds

Moringa Molagapudi | How to make Murungukkai Molagapudi | #IndianSuperFoods

As I sit to write this post, I must admit it has been an unusual Monday Morning (with all its blues intact). I had written to my blogger friends about being with my little kiddo as she was unwell, and all of a sudden she woke up late, she cried to go to school, despite her fever !! 



Imagine my joy (and confusion – as the school bus had already left) that I would get the entire monday morning to myself – to click and blog and do a million other things on a busy Monday morning ! 



Except that there was a caveat -as if to say she was doing me a favour by going to school – when she said, “Amma , would you please pick me up from school instead of the bus and I want to take home food for my snack today?” Well, along with the missed bus, now I was to pack a snack too ? 



Breakfast was on the go with a hurriedly put together ill-shaped dosa that she munched in the auto 🙂 

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Being a curd-rice loving family helps :p , and although she was ill, she didn’t want to miss meeting her friends and off we rushed through the morning stuff, praying that the autorickshaw would beat every traffic light … and reached the school with just 1 min to spare before the gates were closed !!



Talk about one crazy morning, and its almost time now as write this, to head to school to pick up the little lady. 

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I wouldn’t have almost done this post, except that I secretly did a happy jig when Vidya – our host for the week – announced #IndianSuperfoods as the theme for week#182 @FoodieMondayBloghop coz I had literally just made this spicy condiment with one of the SuperFoods that’s doing the rounds of global cuisine  – Moringa {a.k.a our humble Indian Drumstick / Murungakkai (Tamil) / Nuggekayi (Kannada)}. 

Vidya’s blog Masala Chilli is chock-a-block with healthy treats and bakes, and the theme she proposed this week is an extension of her healthy obsession with Natural foods ! 

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Like the turmeric latte, Moringa is now a globally accepted SuperFood (our grandmoms knew better so as to include the leaves in Drumstick leaves Adai, Keerai Vada, Soups (Moringa soup recipe coming up soon!) or add the veggies to the Tiffin Sambhar served with most South Indian Breakfasts ( Idli / Dosa Or Uttapams / Pongal / Vadai). Containing more Iron per serving than Spinach, its often given to lactating mothers too. 


The most amazing thing about moringa is that all parts of this plant including its bark, roots, leaves, flowers, seeds, sap and pods are a storehouse of nutrients and antioxidants. Thus, this plant possesses innumerable health benefits and has the capacity of curing several diseases. For this reason, it is referred to as the ‘miracle tree’ and is widely used in traditional medicine. – source

When I recently asked on my Instagram page on what else could be made with a batch of fresh Moringa leaves that I had chanced to buy, there were so many new ideas, and one of them particularly interested me – spice powder / Molagapudi to go with idli / dosa. 

So, that’s what it was – a new condiment to the spice-powder-loving-family that we are. And makes what to serve with Idly or dosa a no-brainer. I adapted the same method as my Pudina Chutneypudi and made this. Its a keeper and be sure to make small batches to keep the flavour intact. 

Let’s get to the recipe now – Moringa Molagapudi – a GF, Vegan , spice powder as a condiment to go with Idli / Dosa/ Uttapams or even plain steamed rice

Cuisine : South Indian, Course : Condiments, Spice level – Medium to high

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Ingredients:

Moringa leaves – packed 2 cups (200 ml = 1 cup)

Urad dal – 2/3 cup

Red chillies – 8 ~ 10 

Asafoetida – a generous pinch

Sesame oil – 2 tsp (to fry the spices)

Dry Copra – 1/4 cup (optional but recommended)

Salt – to taste (about 1 tsp)

Grated Jaggery – 1 tsp

How to:

On a low flame, dry roast the washed and completely dry moringa leaves till slightly crisp (Tip : sundry the leaves like I did for a day or two and u can use it directly without dry roasting). Remove leaves from pan after dry roasting them

add oil to the pan and dry the dal and chillies one after one till the dal turns golden brown. Switch off the flame and add the dry copra and saute for just a min. Cool the mixture completely.

Now grind leaves + spice mix in batches in a coffee grinder or a small jar. Add salt and jaggery , adjust spices.

Store in an airtight container

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Similar spice powders on the blog you may like

Flaxseeds Chutneypudi

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Poondu Podi (Garlic flavoured spice powder)

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Pudina Chutneypudi – Mint based spice powder 

 Mint based spice powder  

(Chutneypudi is a generic Bangalore term for a condiment / spice powder that can spruce up anything from Rice to Upma to akki rotti (flattened spicy rice bhakri) to paratha or bread and anything in between :p)

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Godhi Chutneypudi (chutneypudi made with wheat kernels) 

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Bangalore special Chutneypudi

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Idli Molagapudi

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Paruppu Podi (mixed lentils spice powder)

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13 Comments

  1. I'm always looking for new ways to use drumstick leaves. This sounds like a fantastic way to do so! What a great idea to use moringa leaves in molagapodi, to make it more nutritious!

  2. Mayuri Patel

    From time to time we all have our share of crazy mornings but in the end all works out well. Hope your daughter is fine now. Enjoying moringa leaves in the form of a podi is a great idea. Can imagine enjoying this healthy condiment with steaming idlis.

  3. We normally prepare curry leaves powder which goes well with plain rice as well as curd rice. Powder with mornings leaves sounds great. Eager to prepare the podi. Please inform whether the leaves should be tender.

    • Thanks for dropping by ! yes the tender they are, the better. But please make sure to sun roast them and take out all the dirt before grinding ! this is very simialr to the curry leaves or mint chutneypudis

  4. The chutney powder with moringa surely sounds like an easy side with paranthas, dal rice or steamed idlis. I think now some moringa leaves should be available at the grocery store so that I can try some new recipes with moringa

  5. Vidya Narayan

    Monday Mornings, School plus a sick child – Motherhood thy name is chaos! But what's wonderful is you managed to pull through and come out with a healthy fab post. I can imagine the aroma of the leaves with the paruppu smeared on top of my idlis or ghee uttapams. Yum is the word!

  6. This moringa spice powder sounds interesting. I can feel the aroma. Perfect combination of health and taste. Awesome share.

  7. Poonam Bachhav

    Monday mornings are indeed like being on a roller coaster ride. The podi sounds aromatic and flavorful and is a great way to add the Moringa leaves to our diet.

  8. Great way of adding moringa to diet. Especially when we are leading such a hectic schedule. Beautifully done Kalyani

  9. I love the moringa podi and we both have made with a slight difference. Lovely kal. And I want to make your godhi podi too

  10. I love podis and this Moringa molagapudi looks so good.Inspite of your hectic schedule you whip up such healthy recipes Kalyani.Monday Morning is always a mad rush for me too.

  11. A sick child, the missed school bus, household chores and then theres all the blogging related work to do! Im glad you were able to reach your daughter to school on time! As for the moringa molagapudi, its going to be a perfect addition to my little jars of different varieties of molagapudis that I love to make for dosa and idli. Sujata Shukla from PepperOnPizza

  12. Ahaaa !!! this moringa spice powder sounds interesting 🙂 Awesome share indeed …..

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