Murungai keerai podi, drumstick leaves powder for rice

Murungai keerai podi, drumstick leaves powder for rice
  • Gather other ingredients needed.
  • Heat a pan with oil, Add red chillies, asafoetida, chana dal, urad dal, coriander leaves and black pepper.
  • Roast until the dals start to turn golden. Now add cumin seeds.
  • Just give it a roast without burning it. Remove in a plate for cooling.
  • Add drumstick leaves in a sprinkled manner. Wait for some 30 seconds.
  • Stir slightly without gathering it together. This is to make sure the leaves not getting burn. So slightly stir.
  • Again let it be in low or medium flame until it is dry without moisture. It should be crisp and light.
  • Powder 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.
  • Store in airtight containers and used withing 15 days. Can double shelf life if stored in fridge. Enjoy by mixing it with steamed rice, a generous drizzle of ghee or sesame oil. Tastes great with idli too.

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