Murunggai/ Moringa Powder

Murungai (Moringa): From Our Garden to the Morning Cup 

Back home in Malaysia, the murungai tree stands tall in many gardens, including ours. Its slender branches sway gently in the breeze, filled with lush green leaves, delicate flowers, and long pods. It’s a familiar sight—one that reflects the quiet strength and healing deeply rooted in our traditional Tamil kitchen.

Today, living away from home, I keep this tradition alive by sourcing murungai leaves imported from India at my local Asian grocery store. While fresh leaves are always treasured, one of the most practical and time-honoured ways our elders preserved murungai was by drying and powdering the leaves. This simple method ensures the goodness of the plant is available year-round, even far from home.

This post shares how to make homemade moringa leaf powder, the very base used in my Moringa Latte recipe—a modern cup built on ancestral wisdom.

Ingredient

• Murungai (Moringa) leaves

Method: How to Make Moringa Leaf Powder

1. Pluck the leaves carefully from the stalks and stems.

2. Wash thoroughly and spread them out on a clean cloth.

3. Allow the leaves to air-dry for about 2 days, until fully dry and crisp.

4. Grind the dried leaves into a fine powder.

5. Store in an airtight container, away from moisture and sunlight.

This traditionally prepared powder forms the foundation for many everyday dishes—and drinks.

How This Powder Is Traditionally Used

In Tamil Parambariya Unavu, murungai powder is not a supplement but a daily food ingredient, added in small, consistent amounts.

You can use it in:

• Soups and curries

• Smoothies and porridge

• Sauces and baked goods

• Herbal teas

• Moringa milk and latte-style drinks

Start with 1 teaspoon a day, allowing your body to adjust. With time, this can be increased to 1 tablespoon, depending on individual comfort.

Murungai in Tamil & Siddha Food Wisdom

Murungai holds a special place in Siddha-influenced Tamil cooking, where food is seen as the first form of medicine.

• Leaves are cooked like spinach and traditionally believed to support balance, digestion, and everyday strength.

• Pods (drumsticks) are widely used in curries and soups and valued for fibre and nourishment.

• Flowers are cooked, made into vadagam, or prepared as light soups.

• Roots and bark were traditionally used in specific medicinal preparations, reflecting the plant’s holistic role.

This deep respect for murungai explains why it continues to appear in both everyday meals and gentle drinks.

From Powder to Latte: Tradition in a Modern Mug

The same moringa powder prepared using this traditional method is what goes into my Moringa Latte. Combined with warm milk, it follows the ancestral principle of gentle heat and balance, making the nutrients easier to absorb and the drink comforting to the body.

What may look like a modern wellness latte is, in truth, an extension of everyday Tamil kitchen practice—simple, nourishing, and intentional.

A Living Link to Our Roots

From the gardens of Malaysia to grocery shelves abroad, murungai continues to nourish generations. This humble green powder carries not just nutrients, but memory, care, and tradition.

Whether stirred into a curry or whisked into a warm latte, murungai reminds us that good health often begins with the wisdom already passed down to us—one leaf, one cup, one day at a time