Murungai keerai podi - Moringa leaves spice mix that can be had with idly, dosa or mixed with rice.
Wash the leaves and pat them dry with a towel. Spread them on a plate and let it air dry for at least one hour.
Then heat a pan and roast these leaves until they turn crisp. When you press them it should crush and you should hear the crushing sound. Keep them aside.
In the same pan, roast the remaining ingredients one by one until they turn golden brown in colour. Keep them aside.
Once it cools, grind the leaves first. If you want some texture, grind them coarsely. But the smoothness is your own preference. Put them in a bowl.
Then grind the rest of the ingredients together until they are smooth. In batches mix these with the powdered leaf and add salt.
Taste and see after each mix until you get the prefered taste. Please refer notes (2) to know why.
Store them in an airtight container and it will last up to two weeks.
Murungai Keerai Podi https://www.themagicsaucepan.com/main-course/murungai-keerai-moringa-leaves-recipes