MORINGA IN YOGURT GRAVY

Drumstick leaves in yogurt gravy / Moringa ila moru curry 

I am very fond of drumstick leaves right from my childhood, cooked in any combination of leaves thoran with / without coconut, with jackfruit seeds, yogurt curry, dal curry, as a topping on pizza, omelet, etc. 

I had this plant right in front of my house and in my in-laws house.  My in-laws never used drum stick leaves, later my mother-in-law started to make thoran whenever I am there at her place for vacation.  I always like to have home grown vegetables.  So during my vacation at my native, I try to use mostly home grown organic vegetables like raw jackfruit, drumstick leaves, baby green spinach, stem of banana, blossom of banana, raw papaya, yam, tapioca, arrowroot, coconuts etc. 

After moving to UAE finding drumstick trees around our surroundings was rare.  During the evening walks my parents manage to get some borrowed drumstick leaves from someone’s courtyard or the buildings garden.   People used to ask my mum what these leaves are used for.  Check out some knowledge on Miracles of Drumstick leaves in my page “FACTS & TIPS”. 

Drumstick leaves is powerhouse of nutritions, make it as a part of your regular meal.  It tastes really yummy and delicious and goes very well with rice.

Ingredients 

• 1 cup Drumstick leaves 
• 500 ml yogurt 
• 2 tsp coconut grated 
• 2 garlic cloves
• ½ tsp Turmeric powder 
• ½ tsp Cumin seeds
• 2 green chilies
• Salt to taste

Ingredients for seasoning 

• 4 – 5 Baby shallots 
• 3 Red chilly dried 
• ½ tsp Mustard seeds 
• ¼ tsp Fenugreek powder
• ½ tsp Asafetida powder
• 1 sprig of curry leaves (optional)
• Oil

Procedure

Remove the drumstick leaves from the steam and soak it in salted water for some time.  Wash thoroughly under running water.  Drain it and if possible wipe the water from the leaves with kitchen towel. 

Grind the green chilies, coconut, cumin seeds, turmeric powder and salt to fine paste.  To the paste add in yogurt and grind again. Keep aside.   Heat oil in a pan, add mustard seeds, when it splutters add sliced garlic, saute until it turns fragrant, add in fenugreek and asafetida powder and saute for 10 seconds. Add salt and then drop in the drained leaves and saute for 1 minute.  Salt is added before the leaves so that the leaves retain its bright colour.  Reduce the flame and pour in the grinded mixture and keep stirring, allow it to heat but not to bring to boil as curd will start to split.  

Seasoning: In a small pan, heat 1 tsp oil, add in remaining cumin seeds, dry red chillies, sliced baby shallots and curry leave, saute until the shallots turn golden brown.  Pour the seasoning on the yogurt mixture and your drumstick leave.  Your bright colourful Moringa illa moru curry is ready. 

Serve Moringa illa moru curry with hot rice. 

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