The story of ‘moringa‘ or ‘drumstick tree‘ is a fascinating one!
Moringa, a native of the Indian subcontinent, has been cultivated for centuries in the tropical climates of Africa and Asia. It is a popular cooking ingredient in the South Indian kitchen.
Long before it came to be recognised as a “super food“, my grandparents’ generation knew about the benefits of this tree. Back in the days when we used to live in independent homes with access to well water, there was always a moringa tree planted next to the well. All the leaves that the tree shed will then fall into the well, and they believed it purified the water which was then used for drinking and cooking. No sambhar was complete without the tender drumsticks. There were tons of other recipes made with the drumstick or moringa leaves – stir fries, daal and other curries, the options were numerous.
As a food, its leaves are rich in antioxidants, protein, minerals and vitamins A, B and C. The drumsticks, or tender seed pods, are a good source of dietary fibre, and contains vitamin C, potassium and magnesium.
“Moringa” has been called the “the miracle tree” or “the tree of life“. In some of the poorest countries in the world, these drought-resistant trees provide much needed food and nutrition during the times of famines. It’s no surprise that Fidel Castro once called moringa “food for the hungry”.
In this recipe, we’ll make a moringa leaves stir-fry, or thoran, just the way my granma used to make it. We’ll temper mustard seeds, shallots, curry leaves, and crushed dry chillies in oil, and stir fry with another super food – (grated) coconut. And it’s all organic!
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Passive Time | 5 minutes |
| Servings |
serving
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- 250 grams moringa (drumstick) leaves
- 1/4 cup shallots
- 1 tablespoon crushed dry chillies
- 1 sprig curry leaves
- 1/2 cup grated coconut
- 1 teaspoon mustard seeds
- 1 tablespoon oil
- to taste salt
Ingredients
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- Wash and drain the moringa leaves. Get rid of all the thick sprigs. Finely chop the shallots.
- Heat the oil in a pan, splutter mustard seeds followed by the chopped shallots. After the shallots are cooked to tender, add crushed chillies and curry leaves, and saute for a couple of minutes on a medium flame.
- Now add the moringa leaves, sprinkle salt, and mix well. Cook with the lid closed for 15 minutes.
- Open the lid after 15 minutes. The leaves should be cooked by now. Add grated coconut, mix well, and cook for another 3-4 minutes without the lid. Stir occasionally.
- Serve hot with some rice and curry.
Very well written recipe! At present I am taking care of my daughter post her delivery, and I ensure that drumsticks are included frequently in a kootu or sambar as part of the balanced healthy diet.
Thank you very much! It’s tasty as well, isn’t it!
I’ve never heard of these leaves before! This dish looks so healthy and flavorful, I need to try it!
Lovely post. I love these leaves, your recipe took me back to the Summers spent in my grand mother’s native home which housed moringa (murungakkai) trees.
Thank you Sundari.
Our grandparents had access to all those things good and pure, isn’t it!
I grow a moringa tree and and it was never used as a food source .Today my Indian doctor suggested to eat moringa leaves to rise my hemoglobin .
So right now I will try your recipe
The medicinal fact are quite convincing
Moringa leaves, and drumsticks prominently feature in many traditional South Indian recipes.
Now it’s recognised as a super food!
I am sure it’ll work for you too. Hope you like the recipe. Please let me know how you find it.
I stumbled upon moringa whilst travelling in northern india. I liked it that much I started importing it to the UK. have it every day in my smoothie
That’s fantastic! I love moringa – leaves and drumsticks. I guess that’ll contribute as one of your five a day!