Living in Bangalore has extended and enhanced my culinary skills, because I have access to a large variety of fresh produce. The 'exotic' ones not commonly found in India are of course more expensive than the local produce. I do not buy imported fresh produce but stick to those grown domestically. However I have easy reach to the moringa leaf, a common local ingredient. Our apartment garden has a tree which is flourishing and I can get a sheaf of the leaves whenever I want.
Making MoreKuzhambu with Moringa Leaves
The first time I got a bunch of these leaves, I was reluctant to waste them. I started exploring recipes where they can be used. I was making the traditional yogurt/ buttermilk stew, MoreKuzhambu in which I usually add capsicum slices briefly sauteed in coconut oil. Instead, this time I sauteed moringa leaves (washed and dried well in the salad spinner), and added them to the stew. The result was a delicious murungai keerai morekuzhambu or drumstick leaves morekuzhambu which I had with hot rice and a tiny bit of ghee. And microwaved pappad. No fried pappad though I do love it, but I'm trying hard to cut calories and lose weight.)
This morekuzhambu is not a good recommendation for those who want to reduce food portions at meal times, because it is so very tasty, its difficult to stop at one serving! The tadka of coconut oil enhances the flavours of buttermilk cooked in coconut cumin chili paste. The leaves have a high nutrient value, rich in minerals and vitamins, and have been used in some countries for fighting malnutrition in children and adults. In this recipe, the leaves are lightly sautéed, which would decrease the nutrient value as compared to adding fresh leaves directly.
For more information on the possible nutritional benefits of the moringa leaf, refer Healthline.com
Foodie Monday BlogHop
The theme for the 179th event of Foodie Monday Bloghop, is FoodMagBest. The theme, suggested by Seema (more about her blog, below), was for us to write a post with an image we would like to appear on the cover of a Food Magazine. I thought a lot about what I would post. Then I wondered, what recipe of mine would a reader like to see on the cover of a popular upscale food magazine? It has to have something about nutrition and health. It has to be something that the reader can see himself preparing at home, from everyday ingredients, and yet have something special. The murungai keerai MoreKuzhambu seemed to tick all the right boxes. Easy, simple and yet unique because of the addition of nutrition rich drumstick or moringa leaves.
Seema, whose name I mentioned above, writes a very lovely blog, Mildly Indian. Browsing the blog, you will see a variety of recipes, Indian and International, with posts on her experiences during travel. There are delectable dishes like Pumpkin chai Popsicles and a 5 Minute Pavlova Parfait! Do visit and check for yourself.
The murungai keerai morekuzhambu does not take much time to prepare. If you have grated coconut and murunga leaves available, then the process is very easy. Do try the recipe and let me know how you liked it!
Other recipes that you might like to explore on PepperOnPizza:
Arbi (colocasia root) ki Kadhi from Chattisgarh
Salad of Radish Tomato and Raw Mango
Murungai Keerai MoreKuzhambu: Moringa Yogurt Stew
Ingredients
For the Murungai Keerai MoreKuzhambu
- 1 tablespoon coconut oil
- ½ cup moringa (drumstick) leaves fresh or dry. As in instructions below, wash and dry the leaves well before using, even on the previous day, so that they can be sauteed without being too moist
- 2 cups Yogurt/Curd
- 1 pinch Haldi/ Turmeric Powder
- ¼ teaspoon Cumin Powder/ Jeera Powder
- ½ teaspoon salt or, to taste
For the Coconut Cumin Paste
- 1 teaspoon Channa dal (kadalai paruppu) (Bengal Gram lentils) for soaking
- 1 teaspoon raw rice for soaking
- ¼ cup fresh grated coconut or dessicated coconut if fresh is not available
- ¼ teaspoon Cumin (Jeera) seeds
- 2 Black peppercorns
- 1 fresh green chilli
- 1-2 curry leaves
- 1 cm fresh ginger
For the Seasoning
- 1 teaspoon coconut oil if required, as you will be using the oil left over after sauteeing moringa leaves
- ¼ teaspoon Mustard seeds
- ¼ teaspoon Cumin (Jeera) seeds
- 1-2 dry red chilli
- 3-4 fresh curry leaves a few
Instructions
To Make Coconut Cumin Paste
- Soak the raw rice and dal in water for 10 minutes. Add the soaked dhal and rice to the grated coconut, ginger, jeera, peppercorn, 2 curry leaves and the green chilli and grind to a paste, adding very little water at a time, just as much is required to make a paste of chutney consistency - not dry, not runny either. Keep aside till required.
To Make Muringai Keerai Morekuzhambu
- While you wait for the rice and dal to soak, let us get started on the moringa leaves. As in Ingredients list above, the leaves should not be damp or moist as you are going to saute them. Shred the leaves to pieces. Heat the coconut oil in a pan/ small kadai. Dont let it smoke, it should heat in 30 secs- 60 secs depending on the climate. Once you see some movement on the surface of the oil, add the shredded moringa leaves. Saute on low flame for just 1 minute. Drain and remove from the oil, and keep aside in a small container. Let the oil remain in the pan for seasoning later onl.
- Churn the yogurt - I don't add water but you could add just a little if the curd is very thick. I just whisk it with a metal whisk till it is all liquid. Place a pan on the stove, add the churned curd. Keep the heat on low throughout the cooking process as otherwise the curd will split. Keep a whisk handy to whisk it all together from time to time. Add the turmeric powder, cumin powder and salt. When the curd simmers (about 5 minutes) whisk again and then add the coconut paste. Stir it in. Still on low flame, let it come to a boil (3-5 minutes) Whisk periodically. Add the sauteed moringa leaves Continue to boil for 2 minutes and then remove from heat and continue with the seasoning as below.
To Season the Morekuzhambu
- Use the pan in which you had sauteed the moringa leaves. Add another spoonful if there is very little oil left. You need only about 2 teaspoons max. Heat the oil as before. Add mustard seeds, let them crackle (about 20 seconds if oil is hot enough) Add cumin seeds, let them darken slightly (about 20 seconds) Add the dry red chilli, turn it around after 5 seconds so that both sides get evenly dark without going black. Add the curry leaves (I shred them first so that these nutritious leaves are eaten instead of being discarded at the corner of the plate) Pour the hot seasoning onto the morekuzhambu. Serve hot with plain rice and bhindi, beans, brinjal or karela fry. And Pappad!
Lauren Miah says
I truly love your content. This article is amazing. I am sure I will be going through it several times.
Sujata Shukla says
Thank you so much Lauren! you made my day.
Veena Krishnakumar says
There are so many dishes that we can cook with moringa and you have beutifully used it to make this delicious morkuzhambu. Love the pictures
Sujata Shukla says
Thank you Veena! The murungai keerai is so versatile, isn't it! Add it to any dish!
themadscientistskitchen says
Such an awesome delicious kadhi. This is an amazing was to include drumsticks leaves in your diet. Thanks a lot. My neighbour's tree is going to be stripped.
Sujata Shukla says
Thank you Archana. I must post the remaining recipes on using Moringa leaves, as it so simple to add this bunch of nutrition to our diets.
Seema Doraiswamy Sriram says
My mom is a moringa leaf expert for me. with a tree in the backyard literally dressed up every day, it is one of the biggest treats for me for going home. i am sending this recipe for her use as i am sure she will try
Sujata Shukla says
Thats a real compliment, Seema, thank you! It's like sending coal to Newcastle!
Sasmita Sahoo Samanta says
These leaves are one of my most fav green 🙂 Love the yogurt based curry here using these leaves 🙂
Sujata Shukla says
Thank you Sasmita! Its amazing how flexible these moringa leaves are, you can add them to almost anything!
Batter Up With Sujata says
Don't know how to express my feelings. A completely new recipe for me Thanks for sharing Today morning I was talking about this drumstick leaves. One of my friend called me and asked about some vitamin A rich ingredients. And I told her about this drumstick leaves full of vitamin A. Now here is your post. This sounds mouthwatering. Awesome share. And yes pictures are perfect for magazine cover. Beautiful.
Sujata Shukla says
Aww. Thank you, Sujata Roy! This is the first of a series, and I will try to post the remaining recipes at the earliest!
Batter Up With Sujata says
I will wait and share your recipes with my friend
Sujata Shukla says
Thank you! Will let you know when I post them!
poonampagar says
Your moringa leaves curry with coconut and yogurt sounds so delicious di ! The fact that it is full of nutrition as well, I would love making this.. just that we do not get drumstick leaves here in Mohali. Any ways bookmarking the recipe as I hope to try it out when i am at my parents home. They do have a tree in their society.
Sujata Shukla says
Thank you so much, Poonam. Im glad you liked the post. I do hope you will get a chance to try this and the other moringa leaves recipes I plan to post, shortly
FoodTrails says
I love yogurt based curries, this looks so delicious and full of flavours. I am waiting for fresh moringa leaves to arrive in Indian stores here, so that I can try a few moringa leaves based recipes!! Beautiful capture!!
Sujata Shukla says
Thank you Swaty! I do hope you are able to get some fresh leaves, and try out all the recipes I plan to post using them!
preethi76 says
Wonderful idea to use drumstick leaves in Mor Kozhambu.I can wipe off a whole bowl of rice with this kozhambu.Loved this healthy share.
Sujata Shukla says
Thank you Preethi! Morekuzhambu is totally comfort food for me too!
mayurisjikoni says
Such a wonderful preparation Sujata, I would love to try out this curry as its easy and we get moringa leaves here too... only thing is need to pluck them off the tree and they are pretty high!. I'm sure your readers are happy that you've prepared a recipe with locally available ingredients and its healthy.
Sujata Shukla says
Thank you Mayuri! Im trying to post more such recipes with indigenous traditional ingredients. Btw the Moringa tree at my apartment also has the leaves quite high up ( I think thats how they grow everywhere) but our apartment block gardener gets me the leaves whenever I ask for them. Maybe he uses a ladder!
Kalyani says
ust got a batch of fresh morninga this morning! I would like to make this morkuzhambu with that .. yummy , inviting pic and so glad you could join us this week, sujata! It’s lovely to know you have access to this in your apartment complex. And yes moringa is new fad in the nutrition world altho our grandmoms used it regularly ..
Sujata Shukla says
Thank you Kalyani! Yes, the traditional ingredients are slowly finding favour again! I use these leaves in many dishes, and am planning to post them one by one, so people can see how easy it is to use this nutritious gift of nature!
Vidya Narayan says
An excellent way to include Murunga elai in our diet. I love Mor Kuzhambu over Sambar any day as its much mildly spiced and yogurt based. Indian ingredients are so healthy, we only need some time and effort to experiment on ways to include them in our diet rather than opting for very expensive superfoods. Moringa is one such example.
Sujata Shukla says
Thank you Vidya! It is amazing to have superfoods like this literally in ones backyard! Im making full use of the privilege!
The Girl Next Door says
I love proper Tamilnadu-style more kozhambu. Great idea to add drumstick leaves to it, to make it all the more delicious and healthy! 🙂
Sujata Shukla says
Thank you Priya! Morekuzhambu is total comfort food for me!