Moringa/ Drumstick leaves Chutney powder

Moringa/ Drumstick leaves (Nugge soppu in kannada) are nutritionally rich and easily available greens in India. These are packed with goodness being rich in vitamins, minerals, antioxidants & amino acids. It supplies large portion of daily requirement of iron & fibre. Best way to consume them in the powdered form as cooking the moringa leaves doesn’t make them soft and hence avoided by many including kids. It is usually suggested in the treatment of anemia.

As I understand, whole plant is useful and each part has medicinal values.

Recently a large branch of a drumstick tree in our garden snapped due to wind. It had fresh leaves & flowers which I did not want to throw as I am aware of the benefits. I & my neighbors could not utilize & finish them in a single day. Then, this idea of preparing chutney powder came to my mind. It can last for few days or even for couple of weeks if dry powdered & refrigerated. This was the first time I prepared it and it was so good and I am going to do it again. And, the flowers are used to make great stir fry & mudde palya!

Preparation time: 1-2 hours (cleaning & drying)

Cook time: 20 minutes (max)

Serves: 100 grams of powder

Ingredients:

Fresh Moringa leaves – 2-3 cups (tightly packed)

Dry coconut – 1 (medium)

Gram dal – 2 tbsp

Urad dal – 2 tbsp

Coriander seeds – 2 tbsp

Cumin seeds – 1 tbsp

Fenugreek seeds – ½ tsp

Asafoetida – ¼ tsp

Dry red chillis – 8-10

Oil – 2 tsp

Salt – to taste

Tamarind – 1 tsp, I used Kette (unde) huli powder which is botanically named as Artocarpus lacucha

Method:

• Clean moringa leaves (small tender stems are fine to have), wash and pat dry with a clean kitchen towel. It can be sun dried for 1-2 hours as well.
• Chop dry coconut into thin small pieces.
• Now heat a wide pan/ wok in medium flame. Fry chopped coconut until golden brown and you get nice aroma. Set aside to cool.
• Add oil to the pan, Fry red chillis without burning. Keep aside.
• Fry all the spices & dals (Coriander, cumin, dals, fenugreek, and asafoetida) until light brown and nice aroma released. Transfer to the plate having fried coconut.
• Finally fry the moringa/ drumstick leaves for 3-4 minutes in low flame.
• Take all the fried ingredients in a dry mixer jar when they come to room temperature. Add tamarind, salt and powder them using the mixer.
• Transfer to an airtight container and store in refrigerator for a week or two.
• It tastes great with hot rice and ghee or even with curd rice.

*A spoonful of this powder can be added in curries while preparing.

*Notes: 
Keep an eye on the health if you are consuming on regular basis. It may have adverse health effects such as stomach upset if consumed in larger quantities (leaves, pods, flower) especially in kids!
It is believed to have heat property on body & few chemicals cause negative symptoms.
Consult an expert if you intake stem extract (better to avoid root).