Munagaku Podi Idli
Soft, steaming idlis with a drizzle of neyyi and a generous dusting of Zesty Munagaku Podi — this is the kind of tiffin that sets the whole morning right. The earthy depth of dried munagaku (moringa leaves) and the warmth of karivepaku and jeelakarra hit you the moment the podi meets the ghee. It is a classic South Indian breakfast, made more nourishing with every sprinkle.
Prep: 5 min | Cook: 15 min | Serves: 2 | Difficulty: Easy
Ingredients
- 2 tsp Zesty Munagaku Podi
- 6 idli, freshly steamed and hot
- 2 tsp neyyi (ghee)
- 1 tsp water (to loosen ghee if needed)
- to taste salt
Method
- Steam the idlis fresh — they must be hot and soft when you serve them. Cold idli will not absorb the podi the same way.
- Place the idlis on a plate and immediately drizzle half a teaspoon of neyyi over each one while they are still steaming.
- Sprinkle Zesty Munagaku Podi generously over the ghee-coated idlis — the podi will cling to the surface and turn a deep, earthy green-brown.
- Breathe in the aroma as the karivepaku and jeelakarra open up in the warmth of the ghee — that is when you know it is ready.
- Taste for salt and serve immediately, with extra neyyi and podi on the side for those who want more.
✓ High Protein | ✓ High Fibre | ✓ Rich in Iron | ✓ Rich in Calcium | ✓ Rich in Potassium