Last week, I had 2 days to go for my Youtube channel and my chief demanded that I have a go at completing three recordings in Tamil. I nearly dropped dead. I'm familiar with communicating in Tamil, yet like most Indian dialects, what we talk about at home and what is spoken in any case, is immensely unique. With a touch of consolation and a touch of tenacity, Maddy persuaded me to get it done.
One of the Tamil recipe recordings we shot was 'Murungai Keerai (Drumstick leaves) Adai'. This made me ponder this fixing. Having experienced childhood in Bombay condos, I didn't know anything about the delight of having a drumstick tree (or some other tree besides) in the patio (what's that?). While drumsticks in sambar or poricha kootu was normal, I did not know that the leaves were even eatable.
At the point when I moved to Bangalore a long time back, I began requesting vegetables and food from a site that would likewise sell a wide range of neighborhood green verdant vegetables. This got me inspired by Moringa leaves. Each time I requested these leaves on the web, I would pick an arbitrary amount like '400 grams' and afterward end up with a portion of a vegetable crisper brimming with these greens. There was no choice except to go through them in twelve ways.
Moringa leaves are an illustration of a straightforward superfood that doesn't expect you to bust the bank. It is chock a block with protein, calcium, iron, beta carotene, and L-ascorbic acid and that's only the tip of the iceberg. The leaves except if extremely delicate, are very hard to process, so ensure you pressure cook or steam them a long time prior to involving them in recipes.
So move over kale, we are good to go to make drumstick leaves as our #1 green superfood! Here is my rundown of 14 plans to cook and eat moringa leaves.
1. Drumstick Leaves Thoran
Wash and finely slash the moringa leaves. Cook this alongside a treating of curry leaves, chilies, mustard seeds, and shallots (ideally in coconut oil). Cover and steam until cooked. Season with salt and topping with a liberal piece of new coconut. This works out in a good way for steamed rice and dal.
2. Drumstick Leaves Dal
The most ideal way to involve green verdant vegetables in Indian cooking — is simply to add them to dal, issue tackled!
3. Drumstick Leaves Clear Soup
Heat up a few cut carrots, tomatoes and onions alongside cleaned and washed drumstick leaves in vegetable stock. Season with salt and pepper and taste warm. On the off chance that it's pouring in your region of the planet, similar to it is in mine now, this will be the ideal solace food, and also, wellbeing as well!
4. Moringa Leaves Tea
Tea can be blended with moringa leaf powder, however, in the event that you have new leaves, use them all things being equal, and receive a lot of wellbeing rewards. Peruse more about moringa tea here.
Finely hacked moringa leaves can be plied alongside entire wheat flour and flavors to make a green verdant paratha or thepla. Methi (fenugreek leaves) Thepla is a staple in Gujarati families, and there's no great explanation for why drumstick leaves wouldn't fit right in. Ensure the leaves are finely slashed with the goal that they cook appropriately while the thepla cooks on the iron.
6. Moringa Leaf Podi
Add more capacity to your molagapodi/explosive. Wash and dry the moringa leaves. Dry dish them in a skillet until fresh. Mix alongside different elements for podi and you get a superfood improved molagapodi. Eat this podi with steamed rice and ghee or alongside Idlis/Dosas.
Adding a small bunch of finely slashed drumstick passes on to your Adai player or Pesarattu adds an energetic green tone as well as ups the sustenance remainder of your morning meal.
8. Drumstick Leaves Sambar
Drumstick leaves have a somewhat severe hint to them. The tamarind and flavors in the sambar work effectively of covering the sharpness while cooking with moringa leaves. The equivalent can be added to a tamarind-based dish called Kozhambu.
Add finely slashed drumstick/moringa leaves, ground bottle gourd to gram flour alongside flavors, to make koftas.
10. Fried Eggs
I love the expansion of spinach to my fried eggs, so I see not a great explanation for why moringa leaves wouldn't work really hard here. If essential, steam the leaves or cook them in a dish independently and afterward add to the eggs so they are cooked through.
11. Egg Roll
Whisk eggs with finely cleaved moringa leaves and season with salt and pepper. Make huge measured omelets, roll them up and cut for a sound breakfast that looks pretty as well!
12. Murungai Keerai Thogayal
In Tamil cooking, we love making chutneys with scraps like vegetable strips and so forth. Cooking with moringa leaves is likewise genuinely normal. Pan sear the leaves in some oil until they are shriveled, grind alongside coconut and broiled red chilies + udad dal. This is called thogayal and is normally eaten with steamed rice and sesame oil.
13. Sajana Phula Bara
Drumstick leaves called sajana adventure, track down many purposes in Odia cooking. The leaves joined with onion, potato, and gram flour, are broiled into waste.
14. Khakaru Sajana Saga
This is one more Odia delicacy recorded in the book Purba: Feasts from the East: Oriya Cuisine from Eastern India. It is a basic curry made utilizing pumpkin and drumstick leaves, with a treatment of pancha phutana and red chilies. Another well-known mix is that of simmered moong dal cooked alongside drumstick leaves and new coconut.
There are several memorable things while cooking with moringa leaves. Wash the leaves well in a lot of water, to dispose of the residue and dispose of the multitude of stems, which are unappetizing. While moringa leaves have properties that help processing and gastrointestinal wellbeing, the actual leaves are to some degree extreme to process. So ensure you cook them appropriately (whenever required, pressure cook them) particularly while cooking for more youthful children.