Murunga Leave Powder

Murunga Leave Powder

முருங்கை இலை பொடி 

STEPS:
This is not a recipe but a very useful post.
Remove the stalk of the murungai leaves and dry the leaves in shade. I had left to dry inside the house, in a cool corner place.
Within 3 days, the leaves had dried as the weather was hot and windy.
Crush the leaves with the palm, you can feel the dryness of the leaves.
Dry grind the crushed leaves to a fine powder.
Add half a teaspoon of murungai leave powder to a cup. Add around 20ml of boiling water to the murungai leave powder. Let it stand until it is warm.
Add a few drops of lemon juice and honey. ( optional)
Take this concoction for a few months or at least for 48 days.
It has many health benefits. Treating Anemia, healthier bones, diabetes, cancer-fighting,..the list is countless.

My Notes:

Murungai is recently the talk of the town, with shops selling the dried seeds, the leaves in powder or capsule form.
It has many health benefits. This spinach is native to South India. A common dish for its high iron content. Recently I came to know that it has a good percentage of protein and vitamin C as well.
For my heavy menstrual bleeding with clots, one of my friend, Ramani, suggested this powder as a remedy.
She provided some homemade murungai leaves powder. It is working for me. I didn't add honey or lemon juice neither I strained the concoction. I stirred well and drank the warm liquid.
Do not boil the powder with water as it will lose its nutrients.

My childhood memory of murungai leaves links to the leaves dipped in hot ghee, while ghee is prepared by melting butter. The crisp ghee flavoured leaves is yummy to eat just like that. Sometimes it is mixed with hot steamed rice and a pinch of salt.
And secondly, murungai leaves with adai, the lentil pancakes, is one of the best combination that I have savoured since young.
Murungai leaves, as side dish for rice, is prepared as the dry stir fry flavoured with freshly grated coconut or as mild curry, kootu, mixed with boiled dhal.
Murungai leaves enhances the flavour of sambar rice as well.
In whatever way you prefer, include the whole leaves at least once a week in your diet.