This spicy powder gives a vibrant flavor to the palate and nutrition to the body.It is a rare combination of greens with the spices and added nutty taste of the roasted urad daal, which gives the unusual flavour.
The leaves are highly nutritious, being a significant source of beta-carotene, Vitamin C, protein, iron, and potassium. The leaves are used in Siddha medicine. The tree is a good source for calcium and phosphorus.
Moringa leaves and pods are helpful in increasing breast milk in the breastfeeding months. One tablespoon of leaf powder provide 14% of the protein, 40% of the calcium, 23% of the iron and most of the vitamin A needs of a child aged one to three. Six tablespoons of leaf powder will provide nearly all of the woman's daily iron and calcium needs during pregnancy and breastfeeding.
Munagaaku leaves– 2 cups
Urad daal – ½ cup
Coriander seeds – 2 tbsp
Cumin / Jeera – 1 tbsp
Red Chilli – 8-10
Tamarind – marble size
Garlic – 3-4 pods
Drumstick leaves, Red chili, Coriander seeds, Urad daal, garlic pods, Cumin and Tamarind
Dry roast all the above ingredients except Munagaaku. Always roast the ingredients individually and under low medium flame. Make sure the leaves are clean and absolutely moisture free. If they are not dry, you can dry them in shade by spreading them on kitchen towels or cotton cloth. Dry roast the leaves separately until they reduced to half the amount and becomes dry.
Roasted leaves and other ingredients
Allow all the ingredients to cool down. Grind every thing coarsely except the roasted leaves. When they are half done, add salt and roasted leaves and grind every thing again into powder.
Can be served along with hot rice and ghee or with idlys.