It tastes amazing with rotis, chapattis, pooris, or even in sandwiches as a delicious, healthy spread! Jump to Recipe Print Recipe My favorite way is mixing a big chunk of the chutney with some rice and maybe some, ghee, sesame oil or coconut oil too. When hubby came home with a BIG bag of fresh moringa leaves from our company garden to dry and powder it to add to his chaas/buttermilk, lassis and other drinks, I just could not resist pulling out a bunch to make something for lunch too!
I have tried adding them in various dishes like idlis, khichdi, pongal, parathas, curries etc. but have wanted to make chutney of it. So, the outcome was this simple, south Indian version of chutney called “thogayal” in the state of Tamil Nadu. No big recipe here….in a tadka or tempering of mustard seeds, urad dal, chana dal, curry leaves and hing/asafetida powder, just sauté some coconut and then fresh drumstick leaves along with a small ball of fresh tamarind. That is it! Blend with a splash of water along with salt and you are done! Sounds easy peasy for such a delicious, good for you chutney doesn’t it? (Full step-wise recipe too is below along with the Printable/To Save Recipe Card. Do check that out)
For more moringa recipes, do check out these too:
Moringa Aloo Parathas Sabudana Khichdi with Moringa leaves Moringa leaves Sanna Khotto (steamed idlis) Achaari Moringa Parathas
STEP-WISE INSTRUCTIONS TO MAKE MORINGA LEAVES THOGAYAL or CHUTNEY:
Pick moringa leaves, wash thoroughly and set aside to drain in a colander or sieve. To make the chutney: Heat 1-2 tablespoons coconut oil in a deep saucepan. When hot, add 1 teaspoon mustard seeds and allow it to pop and crackle fully. Stir in 1 teaspoon urad dal and 2 teaspoons chana dal. Sauté a few seconds and then add, chopped green chilies, a dash of hing powder and a few curry leaves.
Mix and tip in ½ cup grated coconut. Fry this on medium heat, stirring often until coconut is slightly roasted.
At this stage, add 2 cups of washed/drained moringa leaves, fry for a few minutes and then add a small marble sized piece of fresh tamarind or even some tamarind paste.
Mix and sauté again on medium heat until slightly roasted and moringa leaves are slightly wilted and changes color. Do not fry too much. Remove from heat and let cool. Once cool, transfer to a blender jar, add salt to taste and make a paste using a splash of water if needed. Leave it a bit coarse as this chutney tastes more amazing if not too smooth. Remove to a serving bowl and enjoy with anything you like.
It could be dosas, idlis, chapattis etc. or even some hot, steamed rice! Trust me, I tried it and it is amazingly delicious! I even spread them on my burger buns when making my sweet potato veggie burger, that good! Do try his easy peasy, super healthy and nutritious Moringa Thogayal or chutney soon! Enjoy and Happy Cooking/Eating!
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