Moringa leaves in Yogurt gravy

Name: Moringa leaves in Yogurt gravy
Total time: 600 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 cup Drumstick leaves; 500 ml yogurt; 2 tsp coconut grated; 2 garlic cloves; 1/2 tsp Turmeric powder; 1/2 tsp Cumin seeds; 2 green chilies; to taste Salt; Ingredients for seasoning; 4– 5 Baby shallots; 3 Red chilli dried; 1/2 tsp Mustard seeds; 1/4 tsp Fenugreek powder; 1/2 tsp Asafoetida powder; 1 sprig curry leaves (optional); as needed Oil

Inish Issac @InishKitchen

#resolutions
Drumstick leaves in yogurt gravy / Moringa ila moru curry
I am very fond of drumstick leaves right from my childhood, cooked in any combination of leaves thoran with / without coconut, with jackfruit seeds, yogurt curry, dal curry, as a topping on pizza, omelet, etc.

People used to ask my mum what these leaves are used for. Actually Drumstick leaves is powerhouse of nutrition, make it as a part of your regular meal. It tastes really yummy and delicious and goes very well with rice.

Inish Issac @InishKitchen

Saved

Ingredients

10 minutes

3 servings

1 cupDrumstick leaves
500 mlyogurt
2 tspcoconut grated
2garlic cloves
1/2 tspTurmeric powder
1/2 tspCumin seeds
2green chilies
to tasteSalt
Ingredients for seasoning
4– 5 Baby shallots
3Red chilli dried
1/2 tspMustard seeds
1/4 tspFenugreek powder
1/2 tspAsafoetida powder
1 sprigcurry leaves (optional)
as neededOil

Saved

Steps

10 minutes

1

Remove the drumstick leaves from the steam and soak it in salted water for some time. Wash thoroughly under running water. Drain it and if possible wipe the water from the leaves with kitchen towel.
2

Grind the green chilies, coconut, cumin seeds, turmeric powder and salt to fine paste. To the paste add in yogurt and grind again. Keep aside. Heat oil in a pan, add mustard seeds, when it splutters add sliced garlic, saute until it turns fragrant, add in fenugreek and asafoetida powder and saute for 10 seconds. Add salt and then drop in the drained leaves and saute for 1 minute. Salt is added before the leaves so that the leaves retain it's bright colour.
3

Reduce the flame and pour in the grinded mixture and keep stirring, allow it to heat but not to bring to boil as curd will start to split.
4

Seasoning: In a small pan, heat 1 tsp oil, add in remaining cumin seeds, dry red chillies, sliced baby shallots and curry leave, saute until the shallots turn golden brown. Pour the seasoning on the yogurt mixture and your drumstick leave. Your bright colourful Moringa illa moru curry is ready.
5

Your bright colourful Moringa illa (leaves) moru curry is ready. Serve Moringa illa moru curry with hot rice.