MURUNGAI KEERAI ROTI (DRUMSTICK LEAVES ROTI)
Each and every part of a drumstick tree has some nutritional value. More often than not, we consume just the drumsticks. However, the leaves (Murunga Keerai) are just as healthy if not more, and should be included in our diet. But blame it on our picky nature, we only consume this keerai if it is mixed with something else (Murunga keerai Vada, Murunga Keerai Adai). So, I have deviated from the tried and tested South Indian way of making Murungai Keerai Roti here. Murungai Keerai roti came out extremely well, and I served it with a vegetable gravy.
Drumstick leaves are also known as Moringa, helps lower blood pressure and blood sugar. This leaves contains lot of Vitamin A, Vitamin B6, Vitamin C and proteins. I found it very hard to get it when I was in Delhi. But after coming back to Chennai, I started using this very often.
You can make this recipe either with wheat flour or with Ragi flour. If you are making with Ragi flour you have to serve it hot from the Tawa, if not it tends to get brittle and hard and will be difficult to eat.
Just like Murungai Keerai you have other leaves like Manathakkali and Mudakkathan. I have already prepared kuzhambu and soup using Manathakkali and Mudakkathan. To check the Manathakkali kuzhambu recipe click here.
MURUNGA KEERAI ROTI
- 2 Cups Murunga keerai Drumstick Leaves
- 2 Cups Wheat flour
- 1 tsp Red chilly powder
- 1 tsp Carrom seeds
- 1/4 tsp Turmeric powder
- 1/2 tsp Garam masala powder
- 1 tsp Jeera powder
- Salt To taste
- 2 tsp Oil
- Wash and clean the murungai keerai.
- Finely chop the leaves and take the chopped leaves in a bowl.
- Add wheat flour.
- Add red chilly powder, carrom seeds, garam masala powder, turmeric powder, jeera powder and salt.
- Add 2 tsp oil and mix well and knead it.
- Knead it to a smooth dough. If required add water little by little. Rest it for 5 minutes.
- Divide that into 15 small balls. Roll it into thin roti. Place it in a hot tawa.
- After one side is cooked turn it and cook the other side.
- After both the sides are cooked brush some oil and take it out. Serve it hot with dal or any gravy of your choice.
- Plain curd and pickle will also go well with this.