Showing posts with label drumstick leaves(Munagaaku). Show all posts
Showing posts with label drumstick leaves(Munagaaku). Show all posts

Foxtail Millet Moringa Leaves Adai



BM #131 Week 3 Day 3 -

For day 3, I showcase this nutritious Adai made with Foxtail Millet and a few varieties of lentils. Traditionally Adai is made with rice but I have replaced it with millet. The addition of the super healthy Moringa leaves (Drumstick leaves) makes this extra special.

Here are some more Dosa varieties made with Foxtail Millet -


Ingredients - 

Foxtail Millet 1 cup
Toor Dal handful
Moong Dal handful
Chana Dal handful
Urad Dal handful
Red Chilies 2-3
Coconut 2-3 Tbsp
Moringa leaves 1 1/2 cups 
Onions, finely chopped 1/2 cup
Cumin Seeds 1 tsp
Salt as needed
Curry leaves few
Coriander leaves finely chopped few



 Method Of Preparation -

Wash and soak all the dals and foxtail millet for about 4-5 hours. Add 2-3 red chilies into the soaked dals.

Drain and grind the dals and millet along with the soaked red chilies, cumin, coconut, into a coarse batter adding as much water as needed.

Set the batter aside for a few minutes. Fermentation is optional.

When ready to prepare the Adai, chop the onions, and clean the moringa leaves and add them to the batter.

Add the coriander leaves and curry leaves to the batter.

On a heated tava(griddle), pour a ladleful of batter and spread it in a circular motion to make adai/dosas. Spray some oil if preferred. Let the adai/dosa cook underside and then flip it on to the other side and remove as soon as it is done.

Continue for the rest of the batter or as required. 

Serve with any choice of chutney.

BMLogo


Preparation Time soaking time 5 hours + preparation time 20 minutes
Makes 10-12

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Posted by Harini R on Saturday, February 19, 2022
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Munagaku Podi ~ Drumstick Leaves Powder - A-Z Andhra Dishes



BM #113 Week 2 Day 1 - 

 This week I shall showcase some Andhra Dishes starting with the letters M, N and O, to continue the A-Z series.

 Today's recipe is a very healthy podi which is apt for the current season. My MIL always says that Moringa leaves (Drumstick leaves, Munagaku) need to be included in our diet especially in the rainy months as it is supposed to help with immunity. 
Here are few other ways to enjoy this healthy green. Drumstick Leaves Sambar, Drumstick Leaves Curry

 The featured platter includes Green Tomato Dal, Chow chow Sabji, Beerakaya Pachadi, Munagaku Podi, Rice, Yogurt and Mango Mousse.

 Ingredients - 

 Drumstick Leaves 2-3 cups
Curry leaves few
Peanuts handful
Chana Dal 2 Tbsp
Urad Dal 2 Tbsp
Coriander Seeds 1 tsp
Cumin Seeds 1/2 tsp
Marble sized piece of tamarind
Dry Red Chilies 4-5
Salt as needed
Garlic Cloves 2-3 (Optional - I didn't add)

Method Of Preparation -
Wash and pat dry the drumstick leaves. Air drying the washed leaves is the best. Dry roast the dried leaves until they are crisp.

 Dry roast the remaining ingredients separately except salt.

 Allow them to cool, add salt and grind into a semi coarse powder.

 Spread the powder in a wide plate allowing it to cool.

 Store in an airtight container.


BMLogo


Preparation Time 20 minutes
Makes 1 cup approximately

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Posted by Harini R on Wednesday, June 10, 2020
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Munagaaku Sambar / Drumstick Leaves Sambar



BM #71 Week 3 Day 3 - 

 For Day 3 check out this simple weekend lunch menu on the rare occasion when I make Pulihora on an ordinary weekend.

 The menu features Mango Pickle, Aloo-Gobi, Pulihora, Munagaaku Sambar, Rice and Yogurt.

 Drumstick leaves are known for their medicinal properties from ages. My MIL says that these leaves need to be consumed before rainy season (Month of Aashadha) at least once. The rationale behind being that these leaves protect against the various infections prevalent during the rainy season.

 Ingredients - 

 Toor Dal / Masoor Dal 1/2 cup
Drumstick leaves 2 cups
Carrots, Tomatoes, Beans 1 cup 
Salt, Sugar, Turmeric as needed
Tamarind small lime size
*Sambar Powder 2-3 tsp
Seasoning (Oil 2 tsp, Mustard Seeds 1/2 tsp, Urad Dal 1 tsp, Methi Seeds 1/8 tsp, Cumin seeds 1/2 tsp, Asafotida 1/8 tsp, Curry leaves few)

*I mostly use 2 tsp of MTR Sambar Powder and 1 tsp of Vangibath Powder


 Method Of Preparation -
Wash the tender drumstick leaves and set aside.

 Wash toor dal/masoor dal and transfer into a pressure cooker.

 Add in the veggies and the drumstick leaves along with salt, sugar and turmeric. Cook until 2-3 hisses and let it cool.

 Extract tamarind juice from the tamarind and pour that into the cooked sambar.

 Add in the sambar powder and let it simmer. Adjust the consistency by adding water.

 Meanwhile prepare the seasoning by heating oil and the rest of the ingredients. Pour the seasoning into the boiling sambar.

 Cover and remove from heat. Serve hot with rice and papad.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#71.

 Preparation Time 40 min
Serves 6-7

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Posted by Harini R on Monday, December 19, 2016
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Munagaaku Koora (Drumstick leaves Curry)


During the last summer vacation, I had been to India and my mother-in-law, a great cook as she is, graciously showed me a few of her 'trade marked' recipes. She had in turn learnt them from her aunts in her childhood. Munagaaku koora is one of her treasured ones. These time tested recipes are what we look forward to always, don't we?

 My MIL says that drumstick leaves need to be eaten atleast once a year during the month of Aashadam (typically july-august). Reasoning -  maybe because the tender leaves are available at that time of the year or because it is the monsoon season in India and these leaves build up immunity against bacteria. 

It is widely known that drumstick leaves are highly nutritious, being a significant source of beta-carotene, Vitamin C, protein,iron, and potassium. For more info read here.

The fresh tender leaves can be sun dried and used through out the year. I was lucky enough to get some dried leaves. Coming to the recipe, here is how my MIL prepares..



Ingredients - 


Munagaaku (drumstick leaves) chopped finely 4 cups
Mung dal (Pesara Pappu) or Toor dal (Kandi Pappu)  1/2 cup
Chilli Powder 1/2 tsp
Coconut powder 3 Tbsp
Peanut Powder 3 Tbsp
Sugar/Grated Jaggery 1 tsp (or as per taste)
Salt as per taste
Seasoning (Oil 2 tsp, Chana dal 2 tsp, Urad dal 2 tsp, Mustard seeds 1/2 tsp, Jeera 1 tsp, 1 Dry Red Chilli and a pinch of Hing)


Method Of Preparation - 


In a covered sauce pan, boil the finely chopped drumstick leaves and Mung dal or Toor dal with sufficient water.


After the dal is just about cooked and the leaves look cooked too, drain the water and keep the water aside . This water is very nutritious and so please don't throw away the water. Instead make soup out of it or just add little salt and pepper and offer it to kids or drink it yourself! Or this water can be added to rasam or sambar or dal.


Upon cooling, squeeze out the excess water in the dal + drumstick leaves.


In a separate sauce pan, add oil and the rest of seasoning and when it is done, add the squeezed out drumstick leaves + dal mixture. Fry it a little and add the rest of the powders (Coconut, peanut, chilli). 


Add salt to taste and also the grated jaggery or sugar. Mix well and when the curry is dry enough, switch off the flame and the curry is ready to be served!


Serves 4 adults
Preparation Time 40 min 

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Posted by Harini on Tuesday, November 2, 2010
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