Moringa/ drumstick leaves are commonly used in South Indian cuisine. The leaves are used in dals, korma and sambhar. They are added to variety of curry dishes by mixing with coconut, poppy seeds, and mustard too.
Aarthi, blogger friend of Yummy Tummy introduced her favorite dish with drumstick leaves, Drumstick Leaves with Coconut & Shallots. This dish is from the region of kerala, India. It has its unique flavor and taste. For me this dish is great to pair with plain rice and porridge.
Adapted with minor modification from Yummy TummyMoringa/Drumstick Leaves with Coconut & ShallotsIngredients:(A)3 cups moringa (drumstick) leaves 1 tablespoon vegetable oil1 teaspoon mustard seeds 5 pieces shallots, sliced thinly1 spring curry leaves Salt and sugar to taste
(B) To grind (coconut mixture)1 cup fresh desiccated coconut1 fresh chilli padi (or more to taste)5 pods garlics1 teaspoon turmeric powder 3 pieces shallots
Method:1. Grind all ingredients (B) to a slightly coarse paste without add any water. Set aside.
2. Heat oil in a wok/pan. Add in mustard seeds, shallots, curry leaves and fry till fragrant.
3. Follow by drumstick leaves and sauté for about 10 minutes till wilt. Season with salt, sugar and mix well.
4. Add the pureed coconut mixture and mix everything together. Bring to simmer for 5-10 minutes while stir in between. Cook till all the ingredients/ flavor merge together.
5. Off the heat and this dish is ready to be served.
I am submitting this post to Asian Food Fest - Indian Subcontinent hosted by Chef and Sommelier
To find out health benefits and more on moringa plant do refer to early post-Moringa Oleifera - Miracle Plant ?
