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moringa leaves thogayal chutney

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

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

TO MAKE MORINGA THOGAYAL

  1. Heat 1-2 tablespoons coconut oil in a deep saucepan.
  2. When hot, add 1 teaspoon mustard seeds and allow it to pop and crackle fully.
  3. Stir in 1 teaspoon urad dal and 2 teaspoons chana dal.
  4. Sauté a few seconds and then add, chopped green chilies, a dash of hing powder and a few curry leaves. Fry a few seconds.
    moringa leaves tadka
  5. Tip in ½ cup grated coconut.
  6. Fry this on medium heat, stirring often until coconut is slightly toasted.
    added coconut to moringa chutney tadka

  7. At this stage, add  2 cups of washed/drained moringa leaves.

  8. 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.

  9. Sauté on medium heat until the leaves change color and are wilted. Do not fry too much

  10. Remove from heat and let cool. Transfer to a blender jar.

    moringa chutney ingredients in blender jar

  11. Make a paste using a splash of water.

  12. Leave it a bit coarse as this chutney tastes more amazing with a slightly coarse texture.
    blended moringa thogayal chutney
  13. Remove to a serving bowl and enjoy with anything you like.
    moringa chutney
  14. It could be dosas, idlis, chapattis etc. or even some hot, steamed rice! Trust me, I tried it and it is amazingly delicious!
  15. I even spread them on my burger buns when making a sweet potato veggie burger, that good!
  16. Do try his easy peasy, super healthy and nutritious Moringa Thogayal or chutney soon!

  17. 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!