Drumstick leaves powder recipe Moringa Leaves Powder Recipe

Drumstick leaves powder is a simple home remedy that acts as a natural health enhancer. Drumstick leaves powder or Moringa leaves powder is a healthy spice mix which can be used as dietary supplement, with idli, dosa. The taste of this recipe is mild and it gets mixed easily in whatever you put it on. It also goes great with idli or dosa and feels extra cozy on ordinary days.

These leaves are already known for their nutrients, and making fresh powder at home gives a much better, kind of clean taste than store-bought leaves. When you fry the leaves slowly, they become nice and crispy and pair well with the dal and spices. The powder is light on the stomach but still packs a punch due to the combination of all the roasted ingredients.

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About Drumstick Leaves Powder

Drumstick leaves powder is an aromatic spice powder made using roasted moringa leaves, lentils and some spices. Its texture is a little rough and not completely smooth, giving a homely touch. You can mix it with hot ghee rice or eat it with dosa. Roasted moringa leaves add a deep earthy flavor that pairs very well with the dal.

This powder is quite common in many South Indian households where podi is a regular part of the daily meal. The mix of pulses like urad, chana and moong along with coriander seeds and cumin seeds give a warming flavor that ties everything together. Some people also add garlic as another small variation. Asafoetida gives a little lift and also balances the leaves.

This is a very versatile podi as you can sprinkle it on poriyal, mix it with curd, or even add it to a simple stir fry. Some people also use it as a health supplement as Moringa leaves are known to contain iron, fiber and some other nutrients. Roasting the leaves thoroughly is the main step as it removes the raw smell and helps the powder stay good for a longer period.

Drumstick leaves or Moringa or Murungai Keerai has a lot of health benefits so I make it often. At least twice a month. Drumstick leaves powder would be a great dish with rice and ghee. This time I have mostly made this podi and it is very tasty. Do try this fresh and delicious podi and store it away.

I usually only make a small batch as this keeps the flavor fresher. You can always adjust the spice by adding a little more cayenne pepper or a little black pepper.

Drumstick leaves powder Ingredients

• moringa leaves – For this I have used fresh leaves, after roasting they give natural earthy taste. You can also use dry leaves but the taste is slightly different.
• urad dal -It adds body to the powder and gives a slight nuttiness. If you like thick podi then you can add a little more to it.
• Bean lentil – I used it for the soft roasted flavor and smooth texture. You can also increase the quantity by omitting urad dal.
• Chickpea lentil – It gives strong nutty flavor and helps balance the soil leaves. You can add less if you want the powder to be lighter.
• coriander seeds – I use it for the light fresh scent. If you like the spicy taste of coriander then you can add a little more.
• Cumin – It is for taste and digestion, it gives mild spiciness to the podi.
• red chilli – I used one for mild heat. You can add more if you want the powder to be more spicy.
• gingelly oil – It is used for roasting and its aroma is hot. You can use any cooking oil but gingelly mostly gives the best taste.
• hing – It adds a little punch and blends well with the roasted leaves. If you don’t like the taste you can skip it.

Why does this recipe work

• It’s very simple and uses basic Indian pantry ingredients.
• Roasted moringa leaves impart a strong earthy flavor that tastes like home.
• You can adjust the spice level or quantity of dal as per your convenience.
• This powder recipe remains fresh for a long time if roasted properly.
• You can serve it with many dishes so it is quite versatile.

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How to make drumstick leaves powder step by step

1.Pluck the leaves from the stem. Measure 1 cup, wash it thoroughly and keep aside. Add ginger oil to a pan and add the items listed under ‘To roast’.

2. Fry until golden brown, add asafoetida and salt and fry for a minute, then take out in a bowl and keep aside. Add drumstick leaves.

3. Fry it, at first it will seem sticky and while frying it will gradually become wet and crispy.

4.Fry as shown until crisp. Put it in the mixer and grind it until it becomes a slightly thick mixture.

Store in a clean airtight container.

Expert Tips

• roasting leaves – I fry the moringa leaves slowly, I usually keep the flame low so that they get crispy without burning.
• roasting lentils – Try not to rush this part as the roasted pulses provide the main flavor and aroma.
• grinding – I usually grind them a little coarsely because it tastes better, but you can also grind them smooth.
• damp – I let the mixture cool completely before grinding, moisture can spoil the powder faster.
• storage – I store the powder in clean dry jars to keep it fresh for a long time and avoid using wet spoons.

serving and storage

Serve it with hot rice and ghee or sprinkle it on dosa or idli. It also goes well with curd rice when you want to eat something light. Keep the remaining powder in an air-tight container and keep it in a cool dry place. If it is roasted properly, it remains fresh for a few weeks. You can also keep it in the refrigerator for longer shelf life.

general questions and answers

1.Can I use dried Moringa?

Yes, you can, but roast them lightly and the taste will be slightly different from fresh leaves.

2.Why does my powder taste bitter?

Most of the leaves or pulses get over-roasted, next time try to fry on low flame only.

3.Can I skip any dal?

Yes, you can adjust based on taste, but adding dal gives a better balance.

4.Should I add garlic to it?

You can add roasted garlic for extra flavor, many people make this variation.

5.How long will I store it?

If it is roasted properly and kept dry, it easily lasts for 3 to 4 weeks.

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