To begin making Murungai Keerai Thogayal Recipe, get all the ingredients together for easy cooking.

First prepare the Drumstick Leaves. Carefully pluck the drumstick leaves from their stalks, discarding any tough stems. Rinse the leaves thoroughly in running water to remove dirt or grit. Shake off excess water and keep the leaves aside.

Next roast the Lentils and Chilies. Heat a heavy-bottomed pan over a medium flame. Add the chana dal, urad dal, and dry red chillies. Stir continuously so they roast evenly. When the lentils turn golden brown and release a toasty aroma, it’s time to move to the next step. 

Add Tamarind, Drumstick Leaves & Asafoetida. Stir gently for a few seconds.

Sauté until the leaves shrink in volume and appear softened. This usually takes a couple of minutes.

Turn off the heat and allow the mixture to cool to room temperature.

Next step is to grind into a smooth paste. Transfer the cooled Murungai Keerai Thogayal mixture to a blender.

Add the fresh coconut, required salt, and a small amount of water to help with blending.

Grind until you get a smooth but slightly coarse thogayal consistency. If the paste is too thick, add a little more water in small increments. Once done, transfer to a serving bowl and keep aside.

To prepare the tempering, in a small tadka (tempering) pan, heat 2 teaspoons of oil over a medium flame.

Add the mustard seeds, cumin seeds and urad dal. Allow the seeds to splutter and the dal to turn golden brown and crisp.

Next, toss in the cashew nuts. Stir-fry them briefly until they turn light golden.

Finally, add the curry leaves and let them crackle for a few seconds. Switch off the heat and pour this fragrant tempering over the freshly ground thogayal.

Gently mix the tempering into the Murungai Keerai Thogayal Recipe (Drumstick Leaves Chutney). Serve the thogayal piping hot or at room temperature with steamed rice and a spoonful of homemade ghee.

Enjoy this flavorful recipe as part of your everyday meal or even for a special lunch spread.