Drumstick Leaves Chutney Powder or Moringa Leaf Chutney Pudi is a lentil-based spice powder. This chutney powder is an easy, no-fuss way to feed the superfood drumstick or Moringa. Also known as Murungai Keerai Podi, it is a perfect side dish and condiment.

This Chutney Powder uses lentils, red chilli powder, sesame seeds, and dried Moringa leaves. It is a delicious and healthy way to preserve and consume the leaves. Since the leaves are healthy, locally available, and inexpensive, you should include them in your diet.
When I made Dal Fara, I sprinkled some Drumstick Leaves Chutney Powder on the stir-fried Dal Fara, and it was a hit. It is perfect for a family not willing to eat Moringa leaves.
Drizzle some ghee or oil over the chutney powder and pair it with your breakfast of idlis and dosa. Serve the chutney powder on steaming hot rice and ghee; you will lick the plate clean. You can also use it as a spice powder for your stir-fry veggies .
We love chutney pudi as we call them and I keep an assortment ready. This Gun Powder Chutney, Karnataka Style Chatni Pudi I always stock but I love this Lasun Chutney or Garlic Chutney. I plan to make some Sunflower Seed and Garlic Chutney this week.
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Moringa is called Nuggekai in Kannada, Shevga chia Shenga in Marathi, Shango in Konkani, and Murungai in Tamil.
Moringa or Drumstick is grown in almost every backyard in Goa. I knew only the fruits were eaten, but once, I saw our neighbouring Kaki picking up an entire fallen branch. Curiosity is my middle name, and I asked Kaki why she needed it.
She told me she makes “a bhaji” from it. Of course, it was simple and delicious: she stir-fried the leaves with onion, small prawns locally called “galmo”, and lots of freshly grated coconut and green chilli. I have tried the same bhaji with jackfruit seeds, which tastes good. Kaki also shared her delicious Shango Che fula Bhaji or the flowers of Moringa vegetable. But the flower vegetable is rare as the branch laden with flowers has to break for sufficient quantity to make the vegetable.
How to use Moringa or Drumstick?
- The pods or fruits we use in Sambhar or just plain boiled. I also make this curry (add link of Shango curry) and vegetable( add link) with the pods. Don't forget to check out the recipes.
- The pods can be eaten plain boiled in salt water. My mother-in-law used to add these boiled pods to her kadhi.
I prefer to use my Moringa leaves fresh off the tree. They are best used very fresh.
- The leaves can be used to make a stir fry.
- Try adding them to the dosa batter or paratha dough chopped.
- Add the leaves to the dal while pressure cooking.
- I love to make Muddi Playa, a delicious vegetable from the Karnataka cuisine.
Why eat Moringa Leaves?
Moringa is a highly nutritious and medically beneficial tree.
- In India, the entire tree, from fruits to the roots, is prized for its anti-inflammatory properties.
- Some studies show a slight reduction in blood sugar levels and cholesterol.
- The leaves of moving are great in making up for essential nutrients that a body may lack.
- The tree is also believed to have anti-cancer properties and protect the liver and stomach disorders, among many other benefits.
These Chutney powders are also called Podis or Pudis. They are handy as side dishes and condiments, so I have an assortment ready. For example, I love to add some Gun Powder Chutney made with the goodness of flax seeds to spice up my idlis. My husband, however, prefers Flax Seed Dry Chutney Powder.
There are times when I use Curry Leaves Chutney as a spice mix, especially when I make stir-fried vegetables. My daughters prefer Sunflower Seed and Garlic Chutney and lasun Chutney. Add some Niger Seed Powder to your stuffed eggplant vegetable.
My father-in-law's all-time favourite is Karnataka Style Chatni Pudi. I ensure we never run out of it.
Making chutney powder with herbs is a common way to include healthy herbs in your meal. The herbs are usually sun-dried as they keep the nutrients intact. If you find it difficult to get sunlight, use the microwave to dry the herbs or roast the leaves in a wok on low flame.
Ingredients for Drumstick Leaf Chutney Powder
- Drumstick| Moringa leaves—Use the freshest possible leaves. I prefer plucking the tender leaves since I pick them from the tree.
- Lentils- You will need urad dal or black gram lentil and chana dal or Bengal dal lentil.
- Spices - Coriander seeds, fenugreek seeds.
- Seeds and nuts - Sesame seeds and Groundnuts. Ground nuts or peanuts are optional but recommended.
- Desiccated coconut- Use a fresh packet.
- Asafoetida—I like to use the rock Asafoetida or hing when making chutney powders.
- Red chilli powder- I prefer chilli powder if using red chillies see the substitution below.
- Oil- I use refined sunflower oil
- Amchur powder optional
- Salt to taste
Method of making Drumstick Leaf Chutney Powder
- Wash and dry the drumstick leaves on tissue in the shade. I need a minimum of 8 hours for this step.
- Once the leaves are dry, roast them on low flame in a wok till they dry out. Set aside.
- Next, dry roast all the lentils, spices, and sesame seeds individually. Keep the flame low and roast until aromatic and the colour changes. Transfer to a plate to cool.
- Dry roast the ground nuts until they are golden brown. Cool and peel the skin.
- Finally, dry roast the coconut with the asafoetida until reddish. Add the dried moringa leaves and 1 teaspoon of oil.
- Cool and grind in the mixer. Store in an air-tight container.
Tip
- You can also microwave the leaves. I needed 1 minute, and I did it in spurs of 20 seconds. Check the setting you will need with your microwave.
- If you plan to sun dry them, you will need strong sunlight for 2-3 days for about 8 hours to dry the leaves.
Substitution
- Red Chili powder -If you use red chillies instead of red chilli powder, break them and roast them in 1 teaspoon of oil. Then add the coconut and roast until reddish. Next, add the drumstick leaves.
- Desiccated Coconut - I generally use dry coconut or chopra.
- Rock Asafotida- replace with ¼ teaspoon of powder asafoetida.
Equipment
- Tissue for drying the moringa leaves
- Wok or Kadhai
- Spons and Ladles
- Mixer grinder
- Airtight container
Storage
- This powder stays well in an airtight container on the kitchen shelf for about 15-20 days.
- However, store it in the refrigerator for a longer shelf life. I had a bottle for 3 months and it was good.
Protips
- Choose only the good drumstick leaves. Discard the damaged or yellow ones.
- Dry roast all the ingredients on low flame.
Related recipes
These chutney powders are our other favourites
Summary: Drumstick Leaf Chutney Powder helps include the Moringa or Drumstick leaves in your families diet. So why not make and enjoy the healthy moringa in a way that it tantalises your tastebuds. Try making it and tag me on Instagram with the image of the chutney powder.

Drumstick Leaves Chutney Powder
Equipment
- Kadhai|wok
- Spoons and Ladles
- Mixer/Grinder
Ingredients
- 1 cup drumstick|moringa leaves
- 1 tablespoon urad dal
- 2 tablespoon chana dal
- 2 teaspoon coriander seeds
- 2 teaspoon red chilli powder
- ½ teaspoon fenugreek seeds
- 1 tablespoon sesame seeds
- 1 tablespoon desiccated coconut
- ½ teaspoon asafoetida
- 3 tablespoon groundnuts optional
- 1 teaspoon amchur powder optional
- 1 teaspoon oil
- salt to taste
Instructions
- Wash and dry the leaves on tissue paper. This step takes maximum time generally, I will let the leaves sit on the tissue for 8 hours. After 8 hours, I roast the leaves in a wok on low flame until they dry out. Set aside to cool on a plate.
- In a kadhai/wok, dry roast chana dal on low flame until it becomes aromatic. The dal will look a little brownish. Transfer to a plate and set aside to cool.
- Next, dry roast the urid dal till crisp and reddish. Add to the plate of cooling chana dal.
- Similarly, dry roast the coriander seeds and the fenugreek seeds individually. Set aside on the plate where the dal is added.
- On these hot ingredients, add the chilli powder.
- Add the sesame seeds and roast till they splutter. Add to the same plate as the dals.
- Dry roast the groundnuts until golden brown. Transfer to a different plate to remove the skins.
- Dry roast the desiccated coconut and the rock of asafoetida until light golden. Add the dried drumstick leaves and a teaspoon of oil. Roast until you get an aroma. Switch off the flame. Transfer the ingredients from the plate to the wok and mix well.
- Once all the ingredients cool, add them to a mixer jar. Add salt and run the mixer till the ingredients become a coarse powder.
- Store in an air-tight container. It stays fresh for months when stored in a refrigerator.
Video

Nayna Kanabar says
This sounds like a nice spice blend, apart from adding drum sticks to sambharI have never used it in any other way .
ArchanaPotdar says
😀 Thanks.
Mina Joshi says
I haven't seen the Moringa the leaves in UK, but am really interested after reading your recipe. Moringa is the new superfood and I drink Moringa tea everyday. .
ArchanaPotdar says
😀 I need to try Moringa tea.
Mayuri Patel says
Definitely a good way to sneak moringa leaves into ones diet. The unique chutney with lentils is a versatile condiment.
ArchanaPotdar says
Thanks, Mayuri.
Jayashree T.Rao says
I need to search for moringa leaves as I have never seen them here near the vendors. But, it is healthy and tasty accompaniment. Nice share.
ArchanaPotdar says
Get them from your neighbours.
Shobha Keshwani says
Very tasty and healthy chutney powder to serve with idlis and dosas. Lovely way to add the moringa leaves to our diet. I even like using it like a spice powder to flavour my curries.
ArchanaPotdar says
😀
Seema Sriram says
Seasonally I get moringa leaves for just a short window. I should make and store this podi. Do you think it will stay well if frozen, Then I have superfood every time i crave!
ArchanaPotdar says
Dry it and save it. If you get sun fine otherwise use the microwave.
Jayashree T.Rao says
Of late, I get these leaves and love to use them in my cooking. I had made this chutney pudi and it tastes good.
ArchanaPotdar says
😀
Sujata Roy says
Wow Archana this Moringa leaves chutney powder sounds amazing. Not only delicious but its absolutely healthy because you used vitamin A enriched Moringa leaves in it. And Moringa leaves with prawn also sounds mouthwatering.
ArchanaPotdar says
😀
Kalyani says
as you said, we too love the tender pods boiled in salted water and added to curries / kadhi. My ajji used to do that, and arch I need to try out ur recipe for this chutneypudi soon !
ArchanaPotdar says
😀 thanks.