Drumstick-Leaf Curry is a quick and easy recipe you can make to go with plain rice. Drumstick (moringa) leaves are not used often enough in cooking, although they taste great and offer some wonderful health benefits.
Fresh drumstick leaves are used to stop cuts from bleeding and to heal wounds. The juice of fresh leaves of drumstick are also effective in treating diarrhoea.
Drumstick leaves are available in Indian and Asian grocery stores.
Cooking Time: 15 minutes (+ 30 minute soaking time)
- 4 cups drumstick leaves, chopped
- 1/4 cup urad dal (split black gram)
- 2 tbsp coconut, freshly grated
- 1 tsp vegetable oil
- Salt to taste
- 2 tsp vegetable oil
- 1 tsp mustard seeds (rai)
- 4-6 red chillies, broken into a few pieces (adjust to taste)
- Turmeric powder, a pinch
- In a small pan, add 1 tsp oil and fry the urad dal until lightly browned and aromatic. Soak the dal in 1 cup of water for about 30 minutes or until tender. Drain and set aside.
- Pull off the little oval drumstick leaves, chop and set aside.
- Heat oil in a wide skillet, and add the mustard seeds. As they start to pop, add the red chillies and fry until lightly browned. Add the turmeric powder and the drumstick leaves, along with the soaked urad dal and some salt.
- Sprinkle some water, and cover and cook on medium heat for 5-7 minutes, stirring occasionally, until the leaves are tender.
- Add the freshly grated coconut, and cook uncovered for a couple of minutes.
- Serve the drumstick-leaf curry with plain rice.