Moringa/Drumstick Leaves Chutney
On a recent visit to an Indian shop near my place, I found fresh Moringa/Drumstick leaves. I bought them without a second thought and decided to make a few dishes with them.
I used these leaves to make Adai, which is a protein-rich vegetarian breakfast. Then, I used some of the leaves for making mixed vegetable sambar and on one of the evenings, I made a simple yet delicious Moringa Soup, which worked perfectly for the cold winter in Germany.
With about two handfuls of Moringa still in my fridge, the final recipe I tried was Moringa/Drumstick Chutney.
The chutney turned out to be delicious; when served with hot steaming rice and ghee, it was awesome.
Check out other chutney recipes here.
Let’s check out the recipe:
Equipment Needed:
Ingredients needed for Moringa/Drumstick Leaves Chutney:
Ingredients for Chutney
- 1 tbsp Sesame/Groundnut Oil
- 1 tsp Cumin Seeds
- 1 tbsp Urad Dal
- ½ tsp Methi Seeds (Fenugreek Seeds)
- 2-3 Dry Red Chillies
- 1 Medium-Sized Onion; Chopped
- 2-3 Garlic Cloves
- 2 Handfuls Moringa/Drumstick Leaves
- Salt; to taste
- 1 tbsp Lemon Juice
- 1 Heaped tbsp Dry Coconut Powder
- Water; if required
Ingredients for Tempering
- 1 tbsp Sesame Oil
- 1 tsp Mustard Seeds
- ⅓ tsp Asafoetida
Method to make Moringa/Drumstick Chutney:
- Separate the leaves from the stems. Wash the separated leaves and keep them aside.
- Heat oil in a pan. Add cumin seeds, urad dal and fenugreek seeds. Fry them on medium heat for about 30 seconds.
- Add dry red chillies, chopped onion and garlic. Fry them till the onions turn translucent.
- Add moringa leaves. On high heat, saute for about a minute.
- Turn off the heat and let the mixture cool a bit.
- Meanwhile, grind dry coconut in a mixie.
- Add the cooled mixture and grind it.
- Add salt and lemon juice.
- Grind to a fine paste. If required, add a few spoons of water. Transfer the chutney to a serving bowl.
- Prepare the ‘tadka’ (tempering) by heating oil in a pan. Add mustard seeds and asafoetida.
- When the mustard seeds crackle, turn off the heat and put this fried mixture on the chutney.
- Serve the chutney with hot steamed rice and ghee.
Here is the recipe in printable format:
Moringa Leaves/Drumstick Leaves Chutney
Equipment
- Pan
- Mixer grinder
Ingredients
Ingredients for Chutney
- 1 tbsp Sesame/Groundnut Oil
- 1 tsp Cumin Seeds
- 1 tbsp Urad Dal
- ½ tsp Methi Seeds (Fenugreek Seeds)
- 2-3 Dry Red Chillies
- 1 Medium-Sized Onion; Chopped
- 2-3 Garlic Cloves
- 2 Handfuls Moringa/Drumstick Leaves
- Salt; to taste
- 1 tbsp Lemon Juice
- 1 Heaped tbsp Dry Coconut Powder
- Water; if required
Ingredients for Tempering
- 1 tbsp Sesame Oil
- 1 tsp Mustard Seeds
- ⅓ tsp Asafoetida
Instructions
- Separate the leaves from the stems. Wash the separated leaves and keep them aside.
- Heat oil in a pan. Add cumin seeds, urad dal and fenugreek seeds. Fry them on medium heat for about 30 seconds.
- Add dry red chillies, chopped onion and garlic. Fry them till the onions turn translucent.
- Add moringa leaves. On high heat, saute for about a minute.
- Turn off the heat and let the mixture cool a bit.
- Meanwhile, grind dry coconut in a mixie.
- Add the cooled mixture and grind it.
- Add salt and lemon juice.
- Grind to a fine paste. If required, add a few spoons of water.
- Transfer the chutney to a serving bowl.
- Prepare the 'tadka' (tempering), by heating oil in a pan.
- Add mustard seeds and asafoetida.
- When the mustard seeds crackle, turn off the heat and put this fried mixture on the chutney.
- Serve the chutney with hot steamed rice and ghee.
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