"Moringa Leaves (Drumstick Leaves/Mashinga Pallo/Nugge Soppu)~ Coconut Dry Chutney Powder" ... I love trying out various mix and match Ingredients in Chutney pitti/powder ... here is my own concoction of chutney pitti with the inclusion of Moringa Leaves that are loaded with health benefits ... you can relish this during lunch time or for bf with polo, Idly, appo etc. A little bit of chutney pitti, goes a looooong way ... Also it remains good for over 2-3 months and for more in fridge ... Yummilicious ....
** Once again I am posting a simple Chutney powder using Moringa Leaves. As mentioned umpteen times preparing different types of Chutney powder/pitti is something I always love. I try to keep making variations by giving healthier twists to them. I have posted quite a few types of the same till now and they have all turned out delicious. I will be sharing a common link to the same at the bottom of this recipe. Do check out by clicking on the same and try out different variations of the same. I have written a lot about Chutney powder/pittti in previous posts, so will not repeat them again, as it will only bore you, but those interested to know can always read up the matter there. About Moringa Leaves ie Drumstick Leaves/Nugge Soppu, we all know that it is filled with health benefits and should be consumed as much as possible. In fact, it’s powder has now been commercialized by big companies and are sold as products all round the world. Why is it we Indians always learn about the benefits of that which grows on our backyard from west is something I have always wondered. I guess it is due to either communication issues or publicity problem, we tend to ignore when it is freely available and only run after the same someone else is after it.
** Anyways, if these leaves are available to you or when in season, especially during monsoon they are available in plenty in Mumbai, buy them in bulk, dry them well, roast a little bit and powder and store them, lasts year round, no need of buying via Amazon or Flip-kart. It’s easy just like the curry leaves powder which I have already posted before. You can then add them on to any chutney, wet or dry, when you prepare the same and enjoy the health benefits. The added bonus here will be purity of the powder, which when prepared at home has no reason for doubts.These Chutney powder are a bonus and come in handy to people who are frequent travelers or have busy schedules. They can easily be relished with bread slice apply on mixing with a little bit of ghee or oil as it tastes wonderful. If health conscious you can always mix with water. But tastes great topped on curd rice too. You can just store a small bottle in your office for emergencies. Sandwiches taste simply great so does vada pav. I have even mixed it with cheese and made my own cheese spread and it tastes wonderful. Introduce these simple tasty dishes to your children at young age and build in a lifetime of good habits in them. One day they will definitely be thankful to you.
** Here is my recipe for "Moringa Leaves (Drumstick Leaves/Mashinga Pallo/Nugge Soppu)~ Coconut Dry Chutney Powder" … a healthier chutney powder/pitti … My Style …
** Ingredients :
Moringa Leaves/Mashinga Pallo/Drumstick Leaves/Nugge Soppu Leaves : 9-10 cups.
Curry Leaves / Kadipatta / Karbev Powder : 2-3 cups
Kashmiri Red Chilly/Kumte Mirsanga/Byadgi Chillies : 250-300 gms (+/- as per individual taste and also depends upon the spice level of the chilly)
Tamarind/Chinchama/Imly : ½ size of a small lemon.
Coconut / Desiccated Coconut : 5-6 cups
Hing / Hing Powder : 2 tblsp or one small marble sized gummy hing.
Haldi / Turmeric Powder : a large pinch
Kala Namak : 2-3 tblsp or to taste.
Oil : 2 tblsp (any edible oil)
** The above measurement are approximate and variations/changes can be according to personal preference. However, with above measurement you will get a perfect health Dry Chutney Powder, jut be careful with Salt and Spices, they should always be added keeping in mind family taste.
** Pick and clean the Moringa/Drumstick leaves and the Curry leaves well, there should be no stems, only leaves are used. Wash and drain off excess water. Spread it on a paper napkin or towel overnight and allow to dry completely. See to it that there is no trace of water.
** In a dry kadai, roast the leaves on medium flame till crisp, remove and keep it aside. You can also use Microwave method for roasting, which is faster and easier. I always use the same, prior to preparing, say a week ahead or so, I just roast them separately as and when available and powder and store them in fridge and use as and when required. It makes the process that much easier.
** Similarly, dry roast the Chillies, till crisp and keep them aside. Again, here also you can use the Microwave method and prepare the same ahead and store. However, here I do not use MW, the reason being that, I always buy Kashmiri Red Chillies during summer in bulk, sun dry them and get them powdered in the mill which lasts me year round. Here I have used the same powder that which I have in stock, you can do the same if you have powder, just use your judgment and add in the same keeping in mind your family preference.
** Coming to Coconut, you can use fresh or desiccated ones freely available in stores now. I use that which is in excess with me. Desiccated ones are dried coconut gratings and sometimes impart a smell, so confirm the same while buying that they are freshly prepared and not old stock. I have here however used the fresh ones this time as during festive season I always land up with excess coconut at home. However, other year round I do use desiccated one’s the choice is yours. Just roast them on slow to medium heat carefully till light browned.
** Heat a thick bottomed kadai/pan, add in the grated Coconut and fry on low to medium heat till the coconut is evenly browned. Do not raise the heat or leave the coconut in kadai unattended as it tends to get browned soon. Keep mixing often to get it evenly roasted to a light brown color. Remove and keep it aside. Here also you can prepare the same using Microwave oven, add it to a glassware microwave safe dish and roast till done. Keep the timming intervals once you cross 4-5 minutes to one minute, mix and repeat or else the coconut will get burnt.
** Note : The Moringa Leaves, Curry Leaves, Chillies, Coconut all can be separately roasted over a day or two powdered and put in an air tight container and stored and then prepared into chutney powder too. Modern day time constraints make us always think ahead and take short cuts or prepare the same in steps. So if you lack time, do not be disheartened prepare each on one day sparing some time and then the whole can be mixed and run on mixer later. Well I many a times follow this method as both time and health do not permit to prepare the same in one stretch and that does not stop me from making chutney and relishing and it should not do to you too.
** Heat the oil in thick bottomed pan and add in the hing powder or gummy hing, whichever you are using. Keep the heat low, in a few seconds it will be done, now add in the Haldi/Turmeric powder and fry for a second followed by the moringa and curry leaves powdered or roasted and kept ready. Mix well, and add in the Salt to taste and the Tamarind and mix well, let it get just a little bit warmed. Remove from heat and add in the roasted and kept aside coconut and mix all well together till all ingredients are mixed well. Let it cool a little bit, say about 5-10 minutes and it is ready to be powdered.
** Now add it in mixer grinder in batches if the quantity is more and grind all until they are all finely powdered. Also, remember while grinding not to grind/run the mixer on continuous motion, if done so the oil contents in the ingredients oozes out and you will not get perfect dry chutney. So be careful while grinding, run the mixer for half a minute mix well again for another 30 secs, stop and mix well. Continue until you get a powdered form. If you find that the mixer grinder is heating, allow to cool in between by stopping grinding procedure for some 5-10 minutes.
** Remove and spread on a wide plate mixing and loosening lumps if any well. Let the chutney powder cool completely, though you should not allow it to get heated in the first place. However, if it happens, then it has to be cooled. Once it is completely cooled, store them in airtight container, and serve as and when required. Remains good for 2 months If you want to store for longer periods, say 3-4 months, store is well packed in fridge and remove some into a small bottle and use it as necessary.
** "Moringa Leaves (Drumstick Leaves/ Mashinga Pallo/ Nugge Soppu)~ Coconut Dry Chutney Powder" is done and is ready to be served with your favorite dishes. Goes very well with Dosa, Idly, panpolo, chapati and best when served with Vada Pav or Sandwiches. Goes well with Dalitoy-Rice or Pejja (Rice Porridge) too. I love to top dahi bhaat / curd rice with this powder and relish, it simply tastes awesome. Very handy to have in homes as when in rush you can just top it on curd rice and relish or leave out preparing chutney etc.
** Do try to find the time to prepare these chutney powders as even though it takes up some of your time in preparing, it really curtails your work in the end. You can relax much more without having to try to prepare wet chutney every day. Enjoy this one with your family and friends. It can be carried in your tiffin box or keep it in your office desk in a small air tight box, it won’t get spoilt. Also while travelling too, it definitely is an asset as it will remain well and there is no worrying about it getting spoilt which is often the case with fresh coconut chutney.
** Given below are a few points to be noted in making of this chutney to perfection ....
** Note : The above quantity of ingredients are adapted to the chutney as per my personal preference. You can make your own variations with the above Ingredients.
** Note : I have used powders here which I always store in my home, if you do not have them, you can roast each ingredient separately and them powder them together too.
** Note : Again I have added in Kashmiri Chilly Powder as it is mild in spice level and addition of more gives more bulk and beautiful color to the chutney too. If you are using higher spice level chilly powder, do use your judgment on addition of the same. Add in a little bit lesser as we can always add and mix the same later on too.
** Note : If using whole curry leaves, just roast the crisp and add them to the mixture after removing from fire, coarsely crushing them with your hand, they will get powdered in machine, so no worries.
** Note: I have used Tamarind/Chinchama, you can also use Amchur/Raw Mango Powder available easily in stores. Just use your judgement and add in the required amount, do not add in one go, taste and keep adding mixing in well. I have added the same before many times, but we south Indian usually prefer Tamarind, so many a times I use the same. The choice is yours.
** Note: I have added Kala Namak as it healthier than normal salt and is easily available in stores, I have enclosed a picture of the same, if not available or for any reason you do not want to use the same normal table salt of any brand also can be added as per your taste.
** For the “Curry Leaves Powder” preparation method, Please check through the link given below, the same method can be applied for Moringa Leaves too ….
** Given below is a common link to "Chutney powders/Pitti" which you may go through and choose that which you are interested in making ....
** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible.
** I am happy to inform you that I have also started a food group for by the name "KONKANI DELICACIES" which is over and year old, with about 22.5 K strong members. It is a pleasure to inform that you will find in the group many more recipes posted by our expert members and you too can share some of your own. The link to the group is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring" … Thank You
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