MORINGA CHUTNEY

The year 2020 has taught us to be mindful of our health and immunity. I have been making immunity boosting dishes everyday for my family, and I will post the recipes as and when I can.

This is a chutney that is made with fresh moringa leaves, it's also called drumstick leaves or sajna ke patte. Living in Bangalore, I find them growing here in abundance. The stem, flowers and leaves - all are used in various dishes and have amazing nutrient value.

This dish is a simple South Indian preparation, and as such can be served with dosa or with rice (and ghee for non vegan eaters). I have made it completely oil free as well.

SERVES 1 BOWL

INGREDIENTS

1 tsp cumin

1 tsp coriander seeds

1 tsp urad dal

1 whole dry chilli

½ tsp fenugreek seeds

1 tbsp sesame seeds

3-4 cloves garlic, smashed

1 cup moringa leaves, packed

1 tbsp tamarind paste

pinch of Jaggery powder

Salt

For tempering -

¼ tsp urad dal

⅛ tsp mustard seeds

3-4 curry leaves

1-2 dry red chilli

METHOD

1. In a pan, dry roast the following spices - cumin, coriander seeds and urad dal, whole dry chilli, fenugreek seeds and sesame seeds.

2. Once they are fragrant, add the cloves of smashed garlic and the moringa leaves.

3. Cook until they are wilted. Take off from gas and cool.

4. Meanwhile prepare tempering - dry roast urad dal, mustard seeds, curry leaves and dry red chilli until they splutter.

5. Now take the leaves mixture in a blender and blend with salt, tamarind paste and a little jaggery. Also add a bit of water but let the chutney remain coarse.

6. Take it out in a bowl and top with the tempering.

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