Moringa leaves Thogayal/ Chutney

Moringa leaves has many health benefits and rich in iron. We usually make dal, sannapolo( spicy dosa) with its leaves and flowers. This time we tried this chutney and it turned out yummazing! Made with homegrown leaves, and the groundnut adds just the right balance, no bitterness! A piece of jaggery gives it that authentic temple chutney flavor. One recipe down, countless more to try! Best had with plain rice with a drizzle of ghee. Heaven!

Ingredients: – 1 big cup Moringa leaves

– 2 tbsp oil or ghee or a mix of both

– 1 tsp cumin

– 2 tbsp urad dal

– 2 tbsp chana dal

– ¼ cup roasted peanuts( I added powder)

– 6 cloves garlic

– ½ lemon-size tamarind

– 3 red chillies

– 1 green chillies

– ½ tsp asafoetida (hing)

– Grated coconut 1/4 cup

– jaggery marble sized

– Salt to taste

Method 1. Roast everything in oil/ghee till fragrant.

2. Grind to a coarse chutney. Add 1 tbsp water at a time—keep it thick.

3. Serve with steaming hot rice, drizzled ghee.