Name: Moringa Leaves Thogayal/Chutney
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 cups moringa leaves; ½ cup grated coconut (fresh or frozen, thawed); 2-3 green chilies/jalapenos/Serrano peppers (according to preference); 1 tablespoon coconut oil (or any neutral cooking oil); 1 teaspoon mustard seeds; 1 teaspoon urad dal (split deskinned black gram dal); 2 teaspoons chana dal (split Bengal gram dal); Dash of hing/asafetida powder (optional but adds a nice flavor); Few curry leaves; A small marble sized tamarind (or 1/2 teaspoon tamarind paste); Salt to taste (Pink/rock salt/regular salt)

Moringa Leaves Thogayal/Chutney – a simple, quick and nutritious south Indian style green chutney using fresh moringa leaves; a powerhouse of nutrients and also called a “super food”; along with simple tempering ingredients, a few curry leaves and a dash of coconut.

It tastes amazing with rotis, chapattis, pooris, or even in sandwiches as a delicious, healthy spread!

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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 Leaves Thogayal/Chutney

A simple, quick and nutritious green chutney using fresh moringa leaves; a powerhouse of nutrients and also called a “super food”; along with simple south Indian tempering ingredients, a few curry leaves and a dash of coconut. It tastes amazing with rotis, chapattis, pooris, or even in sandwiches as a delicious, healthy spread!

Course condiment

Cuisine Indian, South Indian

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 4

Author Vanitha Bhat

Ingredients

2 cups moringa leaves
½ cup grated coconut fresh or frozen, thawed
2-3 green chilies/jalapenos/Serrano peppers according to preference
1 tablespoon coconut oil or any neutral cooking oil
1 teaspoon mustard seeds
1 teaspoon urad dal split deskinned black gram dal
2 teaspoons chana dal split Bengal gram dal
Dash of hing/asafetida powder optional but adds a nice flavor
Few curry leaves
A small marble sized tamarind or 1/2 teaspoon tamarind paste
Salt to taste Pink/rock salt/regular salt

Instructions

Wash moringa leaves thoroughly in plenty of water.
Set aside to drain in a colander or sieve.

TO MAKE MORINGA THOGAYAL

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. Fry a few seconds.
Tip in ½ cup grated coconut.
Fry this on medium heat, stirring often until coconut is slightly toasted.
At this stage, add 2 cups of washed/drained moringa leaves.
Mix and sauté again on medium heat until starting to wilt. Add a small marble sized piece of fresh tamarind or even some tamarind paste.
Sauté on medium heat until the leaves change color and are wilted. Do not fry too much
Remove from heat and let cool. Transfer to a blender jar.
Make a paste using a splash of water.
Leave it a bit coarse as this chutney tastes more amazing with a slightly coarse texture.
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 a 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!

Recipe Notes

Do not add too much moringa leaves as the chutney may turn bitter.
Sautéing and frying the leaves removes the fresh bitterness moringa leaves have, so do fry them a bit; not too much.
Adjust the amount of green chilies according to your preference.
If you like it, you can add a couple of cloves of garlic and/or onions for added flavor.
Get some fresh moringa leaves, make this and enjoy!
Happy Cooking/Eating!

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.