If you are tired of having podi chutney or coconut chutney with your wadas, idlis, dosa, or upma, then you can try Moringa leaves chutney. It is a South Indian-style chutney recipe that is made with drumsticks. What makes this more appealing is that it is vegan, low carb and keto-friendly. It is also packed with vital nutrients like iron that every age group will enjoy. Drumsticks and their leaves are packed with the goodness of carbohydrates, proteins, fats, Vitamins A and E, and minerals like potassium, calcium, iron and magnesium. To make this delicious chutney, you will need drumsticks, tomatoes, coriander seeds, chickpeas, cumin, dry chillies, garlic cloves, groundnut oil, mustard seeds, and curry leaves.
Here is a step-by-step recipe:
Firstly, grate the drumsticks cleanly, remove the leaves and keep them separate.
Put a pan on the gas stove and pour oil in it. When it gets hot, add coriander seeds, chickpeas, cumin seeds, dry chillies, garlic and then stir.
You can add finely-chopped tomatoes and saute it properly when everything turns golden brown.
As the tomatoes get cooked, add drumsticks and their leaves and saute them.
Once the mixture gets sauteed and looks well-cooked, turn off the stove and let it cool down.
Then, add the mixture to a mixer jar and grind it with salt as per your taste. You can add a few drops of water for a smooth mixture and help you grind the chutney finely.
Now, transfer it to a bowl and add the required amount of water to fix the consistency of the chutney.
Now, for tempering, take a small pan and add some oil to it. Then add mustard seeds and curry leaves to it. As soon as it starts to splutter, switch off the flame and pour it over the moringa chutney. You can also consider adding cumin seeds in the tempering.
Apart from this, you can also add freshly-grated coconut to this chutney. You can use frozen coconut or unsweetened desiccated coconut flakes. You can also tweak the recipe a little by introducing the tanginess of the tamarind to the moringa chutney.
