" Nutri-Power Moringa Podi: A Flavorful Superfood Spice Blend and a Daily Essential for Flavors, Nutrition, and Comfort"
Moringa Leaves Karam Podi | Munagaku Karam Podi | Special Desi Recipes
Elevate your meals with this Nutritious Moringa Leaves Podi! It's the perfect companion for hot rice, idli, and dosa, packed with superfood goodness and a burst of flavors. It appeals to health-conscious individuals and food enthusiasts who appreciate taste and nutrition. #moringamagic #homemadegoodness #healthyeating
Moringa leaves karam podi are rich in vitamins A, C, and K, calcium, and iron. It supports digestion, strengthens immunity, and improves energy levels. It also contains the anti-oxidant and anti-inflammatory properties.
Moringa karam podi is a powerhouse of nutrients, making it an essential and nutrient-packed spice blend that elevates your first bite of a meal when mixed with ghee, enhances digestion, and offers a burst of earthy warmth and nourishment. Pair it with crispy papad for a crunchy delight, or balance it with smoky, buttermilk chilli ( sallamirapakaya ). This perfect blend of taste and texture celebrates traditional flavors and promises health and indulgence with every bite.
Video Recipe Of Moringa Leaves Karam Podi
- Chana Dal - 1 Tbsp. 20 g
- Black Urad Dal - 1 Tbsp. 20 g
- Coriander Seeds - 1 Tbsp. 10 g
- Cumin Seeds - 1/2 Tbsp. 5 g
- Sesame Seeds - 2 Tbsps. 25 g
- Dry Red Chilli - Approx. 30 25 g
- Curry Leaves - 5 g
- Oil - 2 Tsps.
- Garlic - 1 Garlic Bulb 30 g
- Tamarind - 1/4th Cup 20 g
- Moringa Leaves - 4 Cups 70 g
- Salt - 1 12 Tbsps. 20 g
- Turmeric Powder - 1 Tsp.
- Clean and wash them thoroughly and dry them in the shade until all moisture is gone. Skip this step if using store-bought dried moringa leaves.
- In a pan add chana dal, urad dal, coriander seeds, cumin seeds, and sesame seeds, and roast until golden and aromatic then remove and keep aside.
- Then add dried red chillies and roast for 2 minutes and keep aside.
- Heat oil in a pan then add crushed garlic and tamarind roast until the garlic loses its raw smell and tamarind is crisp. Remove from heat and let it cool.
- Lightly roast the dried moringa leaves on low heat for 1-2 minutes to remove any remaining moisture. Set aside.
- First, grind the roasted dal and spices with tamarind, salt, and turmeric powder into a coarse powder in a blender or food processor.
- Add roasted moringa leaves and pulse until everything is blended into a fine or medium coarse powder. Adjust salt to taste.
- Allow the podi to cook completely.
- Transfer to an airtight container. Store in a cool, dry place for a month and in the refrigerator for 3 to 4 months.
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