Munagaku karam podi - flavourful and aromatic south Indian condiment made with moringa leaves, peanuts, lentils and a few spices. It is a vegan dish perfect to serve with idli, dosa or rice.
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A jar of this spicy podi in the pantry is truly a saver on lazy days or busy weekdays. The best part is that it is a versatile dish and pairs well with idli, dosa or plain rice. You can combine it with oil or ghee to make it more flavourful.
Ingredients
- Herbs: Dried moringa leaves (drumstick leaves)
- Lentils and Pantry Staples: Chana dal, urad dal, peanuts, salt and tamarind.
- Spices: Coriander seeds, cumin seeds, dried red chillies, asafoetida.
- Oil: I have used olive oil as I use it regularly in my kitchen. You can use any other cooking oil of your preference.
See the recipe card for quantities.
Step By Step Instructions
Step 1: Heat a tablespoon of oil in a pan over medium heat.
Step 2: Add chana dal and urad dal. Roast them for just a minute until they are slightly aromatic.
Step 3: Now add coriander seeds, followed by dried red chillies.
Step 4: Roast for a minute or two until chillies release a pungent aroma.
Step 5: Add cumin, tamarind and roast for a minute and switch the heat off.
Step 6: Now add dried moringa leaves, salt, asafoetida and mix everything well.
Step 7: Let the roast spices and moringa leaves mixture cool completely.
Step 8: Meanwhile, roast peanuts until golden and aromatic.
Step 9: Let it cool slightly and peel the skin of the peanuts by rubbing them between your palms.
Step 10: Now, grind the cooled moringa mixture in batches to a coarse powder.
Step 11: Finally, add roasted and peeled peanuts to the powdered mixture and grind it again.
Transfer munagaku karam podi to an airtight container.
Enjoy it with idli or dosa.
Substitutions and Variations
Dried Red Chillies: I’ve used Byadgi chillies for their vibrant colour and mild heat. Feel free to substitute with any other variety of red chillies you have on hand.
Gluten Free: Rice flour is mainly mixed with asafoetida to balance its strong flavour. Some brands may use wheat flour, which contains gluten, so be sure to check the ingredients and choose a wheat-free option. Alternatively, omit asafoetida.
Moringa Leaves: I’ve used dried moringa leaves, but fresh leaves work just as well. Simply remove the leaves from the stalks, discard any yellow ones, and wash them thoroughly. Fry the fresh leaves in a bit of oil over medium heat until they are dry and crispy.
Storage
At Room Temperature: Munagaku karam podi can be stored for up to 2 months in a clean, dry jar in a cool, dark place away from moisture, preferably in a kitchen cabinet.
Fridge: This podi lasts for up to 6 months if stored in a clean airtight jar.
Freezer: To extend its shelf life, store it in the freezer. Transfer the podi into a freezer-safe container or ziplock bag and place it in the freezer. It stays fresh for up to one year.
Tips and Tricks
Stir: Stir regularly while roasting spices and peanuts to prevent them from burning.
Cool Completely: Allow the roasted spices and curry leaves to cool completely before grinding. Once the podi has cooled completely, transfer it to a container.
Roasting: Roast spices and peanuts on low heat to enhance the flavour of podi.
Cool Podi Completely: Allow the freshly ground podi to cool completely before transferring it to a jar. This will help prevent condensation, which otherwise could spoil the podi.
Related
Looking for other recipes like this? Try these:
More Moringa Recipes
KEEP IN TOUCH
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📖 Recipe Card
Munagaku Podi (Moringa Leaves Spice Powder)
Equipment
- 1 Wide Steel Pan
- 1 Spoon
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- ½ Teaspoon Oil
- 2 Tablespoons Chana Dal
- 2 Tablespoons Urad Dal
- 1 ½ Teaspoons Coriander Seeds
- 9 Dried Red Chillies adjust to suit your spice levels
- 1.5 Teaspoons Cumin Seeds
- ½ lime size Tamarind
- 4 Cups (or) 50 gms Dried Moringa Leaves (Drumstick Leaves)
- Salt as required
- ¼ Teaspoon Asafoetida
- ½ Cup Peanuts
Instructions
- Heat a tablespoon of oil in a pan over medium heat.½ Teaspoon Oil
- Add chana dal and urad dal. Roast them for just a minute until they are slightly aromatic.2 Tablespoons Chana Dal, 2 Tablespoons Urad Dal
- Now add coriander seeds, followed by dried red chillies.1 ½ Teaspoons Coriander Seeds, 9 Dried Red Chillies
- Roast for a minute or two until chillies release a pungent aroma.
- Add cumin, tamarind and roast for a minute and switch the heat off.1.5 Teaspoons Cumin Seeds, ½ lime size Tamarind
- Now add dried moringa leaves, salt, asafoetida and mix everything well.4 Cups (or) 50 gms Dried Moringa Leaves (Drumstick Leaves), Salt, ¼ Teaspoon Asafoetida
- Let the roast spices and moringa leaves mixture cool completely.
- Meanwhile, roast peanuts until golden and aromatic.½ Cup Peanuts
- Now, grind the cooled moringa mixture in batches to a coarse powder.
- Finally, add roasted and peeled peanuts to the powdered mixture and grind it again.
- Transfer munagaku podi to an airtight container.
- Enjoy it with idli or dosa.
Notes
Nutrition
Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more
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