Drumstick leaves are a good source of Iron, Vitamin A, B and many other minerals. They are also given to nursing mothers to increase lactation. In South India, a lot of drumstick leaves are consumed in all households, for its nutritious value.
Ingredients:
Onion – 2 medium
Garlic – 6 – 7 cloves (cut vertically)
Cleaned Moringa leaves/Drumstick leaves – 2 cups or 250 gms
Groundnuts/Peanuts – 10 pieces
Peanut powdered – 2 tbsp
Grated coconut – 2 1/2 tbsp
For seasoning:
Mustard seeds – 1/2 tsp
Split Udad dal – 1/4 tsp
Red chillies – 3 (broken into 2 pieces)
Asafoetida – a pinch
Preparation:
Wash and clean the drumstick leaves well. Chop it roughly and keep it aside.
In a kadai/pan, heat oil. Add the mustard and when it starts to spultter, add the udad dal, broken red chillies and asafoetida. Next, add the onions and the garlic and saute well till the onions become translucent. Add the chopped leaves and stir it well. Add salt after the greens are cooked as the greens shrink after cooking. Unlike other greens, these leaves do not become mushy after cooking. Do not overcook the leaves.
Add the peanut powder, some whole peanuts and the grated coconut and serve with sambar rice or curd rice.
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