Moringa Leaves/Drumstick Leaves Chutney
A tangy and spicy chutney made with drumstick/moringa leaves. Serve it with hot steamed rice and ghee.
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.