A classic South Indian-style dry curry made with few ingredients and no oil, this moringa leaves recipe is a must-try. When served with rice, dal, or chapati, this gluten free and vegan curry makes a nutritious and tasty side-dish or accompaniment.
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Recently, it has gained immense popularity in western countries and it is being named a “miracle tree” It is considered a superfood because a cup of these leaves contains a significant source of essential nutrients.
In India, the drumstick tree, scientifically known as Moringa Oleifera, has been around for centuries. In Indian cuisine, drumstick tree leaves and young seed pods are commonly used in dishes like sambar and stir fry dishes such as munagaku vepudu, murungai keerai poriyal with moong dal and moringa leaves dal are few to name.
Try this drumstick leaves curry recipe once, you'll be hooked and make it regularly. This drumstick leaf curry with hot rice, pepper rasam, and tomato pachadi is a nutritious weekday meal.
Ingredients
Moringa Leaves: Fresh young leaves taste good for this recipe. You can use frozen leaves too but make sure to thaw properly before you use them.
To Blend: Dry red chillies, peanuts and cumin seeds. I've used blanched raw peanuts and medium spices dry red chillies. Feel free to use any variety of peanuts and red chillies. However, ensure to adjust chillies to suit your spice preference.
How to cook moringa leaves?
Wash the moringa leaves with water and set them aside.
Dry roast peanuts in a small pan and transfer them to a plate.
Dry roast red chillies in the same pan for a minute, then switch off the heat and briefly roast cumin.
Grind peanuts, red chilies, and cumin in a spice blender until coarse.
In a deep skillet, mix together drumstick leaves, salt, and water.
Cook on medium-high heat for 5 minutes or until drumstick leaves are tender and water is fully absorbed, stirring regularly.
Turn off the heat, add 2 teaspoons of ground peanut-red chilli powder.
Stir until completely mixed together.
Enjoy a nutritious and delicious drumstick leaves curry with chapati, paratha, cooked millet or steamed rice, ginger chutney and dal.
Variations and Substitutions
I made this curry without onion and garlic. For an extra flavour boost, include a couple of garlic cloves. Blend them in a blender with the peanut mixture.
Lime juice is a fantastic addition. Add a dash of it and stir at the end.
Add freshly grated coconut or finely chopped dried coconut for a deliciously nutty taste to this dish.
Tips and Tricks
Do not add too much water to cook moringa leaves. Moringa leaves become bitter when overcooked.
Keep a glass of hot water nearby to prevent overcooking. Whenever needed, add a few tablespoons of water at a time if more water is necessary while cooking.
Make sure to stir frequently for even cooking.
Before adding cumin, remember to turn off the heat to avoid over-roasting. The pan's heat is sufficient for roasting cumin.
Notes
This recipe tastes best when made with young leaves. When cooking with mature leaves, ensure they are well-cooked as they can be difficult to digest, especially for children.
Get rid of inedible stems and wash the leaves 2-3 times with plenty of water to remove dust.
The quantity of water required to cook moringa leaves can vary depending on the quality of the leaves. Less water is required to cook young leaves, while mature leaves need more water.
I’ve used blanched raw peanuts. Any kind of peanuts can be used.
Use peanut coarse powder to your liking and store any leftovers in an air-tight container. I frequently use it in stir-fries and kohlrabi curry.
Storage
Fridge: Drumstick leaves recipe stays good for 3-4 days in the fridge if stored in a clean airtight container.
Freezer: Leftover moringa curry could be stored in the freezer for future use. If there is a considerable amount, divide the curry into the required portions into freezer-safe containers or ziplock bags and store them in the freezer.
Defrost: Thaw the drumstick curry the night before you plan to consume it. Take a portion out of the freezer and pop it in the fridge. Reheat in the microwave or in a saucepan over medium heat on the stovetop until hot.
FAQ
No, they are not the same. They originate from different plants and serve different purposes in cooking because of their distinct flavours.
Drumstick leaves can be consumed as a leafy green vegetable, while curry leaves are commonly used as a seasoning and flavouring agent in various south Indian dishes.
Yes, moringa leaves can be frozen for later use. Freezing is an effective method to maintain the nutritional value of the leaves for a longer time.
Collect fresh moringa leaves from the tree and make sure they are clean and free of dirt and insects. Or buy it from the market.
Boil a pot of water and get a bowl of ice water ready to blanch the leaves.
Place the moringa leaves in boiling water for approximately 30 seconds to 1 minute. By blanching the leaves, their colour, texture, and nutrients are preserved.
Transfer the blanched leaves to the ice water right away to halt the cooking process.
Remove the blanched leaves from the water and carefully dry them using a clean kitchen towel or paper towel.
Divide the leaves into small, manageable portions for packaging. Consider using airtight freezer bags or containers for this. I would recommend dividing them based on the amount you'll use in a single meal.
Place the portions of moringa leaves in the freezer bags or containers, remove excess air, and seal them tightly. Label each bag or container with the date to keep track of freshness.
Put the sealed bags or containers in the freezer. You can freeze the leaves for several months.
To use the frozen moringa leaves, just take out the desired portion from the freezer and add them directly while cooking any moringa leaves recipe. It's not necessary to thaw them before using them.
More Indian Recipes
Jeera Aloo: simple, vegan and gluten-free side dish that gets done in minutes.
Bhindi Do Pyaza: simple and delicious spicy Indian stir-fried okra. It is a popular north Indian dish found on many restaurants' menus.
Potato Mushroom Curry: One-pot curry is so creamy and tastes so indulgent that it makes a healthy alternative to a weeknight dinner or simply a quick mid-week dinner.
Tomato kurma: a tomato-based tangy and mildly spiced curry that goes well with south Indian breakfast dishes and paratha.
Do let me know if you try this Indian moringa leaves recipe. If you like this recipe kindly consider rating it using stars in the comment section or on the recipe card to help more people find this recipe online. You can stay up to date by following me on Facebook, Pinterest, Instagram or subscribing to my Youtube channel. Or why not subscribe to my blog and get simple recipes straight to your inbox?
📖 Recipe Card
Oil-Free Moringa Leaves Curry
Ingredients
1 Cup = 250ml ; 1 Tablespoon =15ml
- 2.5 cups (or) 85 gms Moringa Leaves
- ¼ - ⅓ cup Water
- 2 Red Chillies
- ¼ cup (or) 40 gms Peanut
- ¼ Teaspoon Cumin
- as required Salt
Instructions
- Wash moringa leaves with water and keep it aside.2.5 cups (or) 85 gms Moringa Leaves
- In a small pan, dry roast peanuts on low heat for 3-4 minutes or until they start to turn golden brown and release nutty aroma.¼ cup (or) 40 gms Peanut
- Transfer them to a plate.
- Now in the same pan, dry roast red chillieson low heat for a minute or until it release pungent aroma.2 Red Chillies
- Turn the heat off, add cumin seeds and roast for few seconds.¼ Teaspoon Cumin
- Transfer them to a plate and let them cool down.
- Blend it in a spice blender to a coarse powder.
- In a deep skillet, combine drumstick leaves, salt and water.¼ - ⅓ cup Water, as required Salt, 2.5 cups (or) 85 gms Moringa Leaves
- Cook on medium-high heat for 5 minutes or until drumstick leaves are well cooked and water is completely absorbed. Keep stirring.
- Turn off the heat, add 2-3 teaspoon ground peanut-red chilli powder.
- Stir until well combined.
- Serve healthy and tasty moringa dry curry with chapati or rice and dal.
Notes
Tips & Tricks
Do not add too much water to cook moringa leaves. Overcooking turns moringa leaves bitter. To avoid overcooking, keep a glass of hot water aside. Just in case if more water is necessary, add a couple of tablespoons of water at a time whenever it is required while cooking. Keep stirring to ensure even cooking. ** Nutritional information provided here are estimated and for guidance only. Please refer my Recipe Disclaimer for more details.Nutrition
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Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more
Swati says
Such a nutirotus dish and love that it is a no oil recipe. I have read so much about moringa leaves but never used in cooking.. will surely try this way whenever I get these in stores here.
Geetha Priyanka says
Sure do try and let me know how you liked it.
sasmita says
You know these leaves are my top most fav leafy vegetable. We Odias also make this kind of dry dish using the moringa leaves. But we add leaves directly don't boil it. Also, we don't add peanuts. Your version looks a different one and that too no oil is a lovely idea!
Geetha Priyanka says
Odia version sounds good Sasmita, as this recipe doesn't use the oil we have to boil leaves to cook and to eliminate raw aroma. Do try this version I'm sure you will like it.
Poonam Bachhav says
Moringa leaves curry with my favorite peanut powder ! Yummm..best part it is oil free and super nutritious. Going to try out this curry as soon as I get hold of some moringa leaves here.
Geetha Priyanka says
I'm so pleased to know you like this recipe Poonam. Yes, do try and let me know how it turned out.
Kalyani says
the nuttiness of the peanuts + its an oil-free recipe makes it very attractive for me , I am trying this the next time I get moringa leaves..
Geetha Priyanka says
Yes Kalyani, this indeed is a very delicious dish even without oil. Do try I'm sure you'll like it.
Seema Sriram says
Wow, Zero oil moringa leaf poriyal and the colour looks brilliant. I am happy to see this as this is what we grew up with every day.
Geetha Priyanka says
Thanks, Seema. Even I remember moringa being a part of our regular meals during my childhood days and I really missed this healthy leaf for so many years as I couldn't get it here in the UK until recently. I don't mind to make an extra shopping trip just to get them nowadays.
Vidya Narayan says
I loved the addition of peanuts in the recipe. We usually only add grated coconut (poriyal style) at home and just because I adore Murungai Keerai in all forms, I am trying this recipe for sure. Simple side dish with dal rice or chapati. Not to forget, healthy above all!
Geetha Priyanka says
I agree with you Vidya, moringa leaves in any form is my favourite too. Let me know how you liked it when you get to make it.
Rafeeda - The Big Sweet Tooth says
I am quite intrigued how flavorful this side dish must have tasted! All the ingredients would definitely make up for the lack of oil... Looks like an amazing way of having this super food...
Geetha Priyanka says
This indeed is a great way to up health benefits of moringa leaves and yes you'll definitely don't feel it less tasty as it is oilless. I would rather say you'll be surprised how tasty it is even without oil!
Aruna says
I am loving this steamed vegetable. The peanuts must add a lovely nuttiness to it.The protein + iron + other nutrients make this a must-have in a menu.
Geetha Priyanka says
Thanks Aruna.
Mayuri Patel says
This recipe is definitely a must try as its so simple and the best way to enjoy the full health benefits of moringa leaves. I would definitely add garlic to it. Will just have to try and get loads of the fresh young leaves.
Geetha Priyanka says
Garlic definitely adds a lovely taste and flavour and I'm sure you'll love it Mayuriji. I would love to know your opinion when you get to try it.
Sujata Roy says
What a brilliant way to add moringa leaves in diet. Loved how you made it oil free. Ground peanut, cumin and red chilli definitely made it flavorful and delicious. Always made drumsticks and moringa flowers but never tried leaves. This is a keeper recipe. I will try it for sure.
Geetha Priyanka says
Thanks, Sujataji. Do try and let me know how it turned out.
The Girl Next Door says
What a wonderful way to use the very nutritious moringa leaves! Sounds so very flavourful and is zero oil as well. I have always used moringa leaves in South Indian preparations, and this is very new to me. Would love to try out your recipe some time.
Geetha Priyanka says
Thanks and let me know how you liked it when you get to try it.