We will explore Muringayila Chammanthi which is known as drumstick leaves chutney today because this iconic Kerala preparation holds a strong place in local hearts. This easy-to-prepare modest dish maintains importance in Kerala homes because it delivers multiple health advantages to people. If you’re a fan of Nadan Cooking Malayalam or looking for Kerala Style Cooking Recipes, this recipe is a must-try!
In this blog, we’ll explore everything about this dish—from its cultural significance to its step-by-step preparation process. By the end, you’ll know how to make a Simple Cooking Recipe in Malayalam style that’s delicious and packed with nutrients.
About the Muringayila Chammanthi
Traditional Kerala residents love Muringayila Chammanthi as their go-to side dish since it offers earthy notes with significant healthy elements. Muringayila Chammanthi functions as a versatile chutney which works equally well with various staples including rice and dosa and idli. Through its preparation process this dish delivers both upgraded meal flavours alongside beneficial drumstick leaves that have richly contributed to Kerala’s traditional food legacy.
Kerala residents adopt fresh local food products as their everyday lifestyle practice. Homeowners maintain their own Muringayila plants as backyard vegetation ensuring this special ingredient remains accessible and popular. Drumstick leaves provide Kerala’s Malayalam Cooking Recipes with their nutritional worth thanks to their content of essential vitamins and antioxidants and minerals.
Families traditionally choose Muringayila Chammanthi as their preferred dinner option to receive nutritious benefits from their meals. The consumption of Muringayila leaf provides numerous health benefits including immune enhancement and digestive support in addition to general wellness improvement.
Ingredients Overview
To prepare Muringayila Chammanthi, here’s what you’ll need:
Ingredients
- Drumstick leaves (Muringayila): 1 ½ cups (pluck, clean, and dry them thoroughly).
- Grated coconut: 1 ½ cups (fresh or frozen).
- White sesame seeds: 1 tablespoon (for added nuttiness).
- Peppercorns: 1 teaspoon (for subtle spice).
- Dry red chilies: 6 (adjust based on your spice preference).
- Urad dal: ½ cup (to add depth and texture).
- Tamarind: Gooseberry-sized ball (adjust for tanginess).
- Asafoetida powder: ¼ teaspoon (to enhance flavor).
- Salt: As required.
Tips for Selecting Ingredients
- Choose fresh, tender drumstick leaves that are vibrant green. Avoid leaves with yellowing or dark spots.
- Use freshly grated coconut for the best flavor, though frozen coconut can be a good substitute if thawed properly.
- If tamarind is unavailable, you can use a small amount of lemon juice as a substitute.
Step-by-Step Preparation
- Preparing the Drumstick Leaves
Begin by taking all drumstick leaves off their stalks then completely washing them.
Distribute the leaves across a newspaper or sheet before leaving them uncovered to dry until morning. Replace old paper with fresh sheets after every few hours to keep water from building up.
To shorten the drying process you have two options by allowing leaves to receive direct sunlight or using a microwave however these methods could change the leaf color slightly.
- Roasting the Ingredients
Use low heat to dry roast dry red chilies together with peppercorns and white sesame seeds until nice aromas develop. Transfer them to a plate.
Place the grated coconut into the same heated pan until all moisture disappears. Mix the tamarind paste only toward the end to blend properly. Transfer to another plate.
To manufacture the powder keep the drumstick leaves in heat until they produce a delicate texture. Keep watch so you avoid roasting the ingredients too much because it will create bitter notes.
- Grinding the Chammanthi
After all roasted ingredients have reached room temperature you should add them to a mixer jar.
Your mixture receives 1 teaspoon of hing and 3/4 teaspoon salt and then becomes a rough-textured powder after grinding. The dry consistency of chammanthi needs no water addition.
- Adjusting the Flavour
Check the flavour of your Chammanthi by tasting it then modify the salt level and adjust the quantity of tanginess or hot spices by taste. For the perfectness, adjust the correct balance between spicy and tangy with a nutty undertone is essential.
Serving Suggestions
Muringayila Chammanthi is a very versatile dish, making it a delightful accompaniment to many meals. Its bold, earthy flavours elevate simple, everyday dishes, while its nutrient-dense profile adds a healthful touch. Here are some detailed serving ideas to explore:
- With Rice and Ghee
One of the most popular ways of enjoying Muringayila Chammanthi is by mixing it with steamed rice and a dollop of ghee, which is clarified butter. The combination is not only Flavorful but also very nutritious, as the ghee enhances the absorption of fat-soluble vitamins from the drumstick leaves. You can have this with a simple vegetable stir-fry or a bowl of Sambar to make the meal wholesome and hearty.
- With Dosa or Idli
Dosa and idli, two of the South Indian breakfast staples, go really well with Muringayila Chammanthi. To add flavour, mix the chammanthi with a few drops of coconut oil or ghee to make it smooth and spreadable. The slight spiciness and tanginess of the chutney perfectly complement the soft, neutral flavour of idli and the crispy edges of dosa.
For a twist, spread a layer of the chammanthi on the dosa before folding and serve as Muringayila Masala Dosa.
- With Kanji (Rice Porridge)
Kanji, or rice porridge, is the ultimate comfort food in Kerala homes. When combined with Muringayila Chammanthi, it becomes a healthy and filling meal. The delicate flavour of kanji gives way to the strong nutty flavour of the chammanthi. To add texture, include a side of Pappadam (crispy lentil wafers) or pickles.
- With Kerala Parotta
If you want something more decadent, pair the chammanthi with Kerala parotta that is flaky with those buttery eggy layers. The earthiness of the chutney finds its perfect contrast in the buttery parotta. Add a coconut milk-based curry like Vegetable Kurma or Chicken Stew and you have yourself a feast worth celebrating.
- With Tapioca (Kappa)
This is a known favourite of Kerala with kappa or tapioca. Boil or steam the tapioca chips, lightly salted and enjoyed with the chammanthi. The nutty and tangy flavours of the chammanthi do justice to the starchy tapioca. It makes for the perfect light dinner or snack.
- As a Sandwich Spread
Get creative, and use it as a sandwich spread or wrap fill. Spread loads of the chutney generously on whole grain bread, followed by fresh cuts of cucumbers, tomatoes, and lettuce, and sprinkled with some pepper for an extremely healthy-tasting sandwich.
It not only heightens the palate but also is a healthy infusion of vitamins and minerals.
Nutritional Value
Drumstick leaves, the star ingredient, are a nutritional powerhouse. Here’s why you should include them in your diet:
- Rich in Iron: It can fight anaemia and improve energy to a great extent.
- High in Antioxidants: It fights free radicals and reduces the risk of chronic diseases.
- Loaded with Vitamins: Particularly vitamin A is good for eyesight, while vitamin C helps boost immunity.
- Good for Diabetics: It is known to lower blood sugar levels for diabetic patients.
- Promotes Heart Health: The mixture of sesame seeds and coconut offers heart-friendly fast and nutrients.
This is an excellent way to get these health benefits while savouring the most delicious dish on your menu this week.
Personal Touch
Every family in Kerala has its own version of Muringayila Chammanthi, and ours is no exception. I remember my grandmother drying the drumstick leaves on large mats under the sun, so that each leaf retained its vibrant green color. She believed that the key to a perfect chammanthi was the balance of roasted ingredients, and she would often taste-test each batch until it was just right.
She sometimes added a handful of roasted neem leaves to the mix for a bitter flavour or freshly ground mustard seeds for a punchy flavour. These regional variations make this dish unique and adaptable to individual tastes.
Why You Should Try This Recipe
More than just a recipe, Muringayila Chammanthi celebrates the gastronomical expanse of rich culinary heritage unique to Kerala; an expression, above all of wholesome eating that takes to mouth this dish combining vibrancy to the earthiness of drumsticks and roasted flavour from coconut sesame, hint to a perfect harmonic convergence of all things for taste.
Whether you need to add some more greens into your diet, want to know authentic Kerala dishes, or cook a quick healthy side dish that can be consumed with comfort in rice and ghee, a crispy dosa, or a comforting kanji, this chammanthi does the trick.
So, next time you’re exploring Kerala Style Cooking Recipes or trying out Simple Cooking Recipe in Malayalam, make sure to add this to your list. You won’t regret it!
