Ingredients for Making Moringa Leaves Powder Chutney

• 1 bunch moringa leaves, sorted
• 1 bunch curry leaves, sorted
• 500gm roasted bengal gram (putana dal)
• 1 tsp hing
• 1 lemon size piece of tamarind
• 4-5 dry red chillies (Can use more if you like it spicy)
• salt to taste

Method for Making Moringa Leaves Powder Chutney

1. Wash the moringa leaves, and air dry on a cloth until completely dry. This might take a day or two.
2. Wash the curry leaves, and air dry on a cloth until completely dry. This might take a day or two.
3. Now both the types of leaves have to be roasted separately before powdering.
   1. You can either choose to do this in an oven at 100 degrees Celcius for approximately 10-12 minutes until they are dry and can easily crush into a powder.
   2. Or you can roast them individually on an open tawa, on a low flame until they are fully dry and can easily crush into a powder.
4. Add all the listed ingredients into a mixer jar and grind to a fine powder.
5. This can now be stored in an airtight container for a couple of months.
6. Serve alongside dosas, paratha, idli etc with a drizzle of coconut oil or ghee on the chutney.