Oil-Free Moringa Leaves Curry
This moringa leaves recipe is a typical south Indian style dry curry made with few ingredients and without any oil. Vegan and a nutritious curry goes well as side-dish with rice and dal or as an accompaniment with chapati, paratha.
Servings: 2
Calories: 9kcal
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.
Video
Notes
Young leaves taste best for this recipe. If at all you plan to use mature leaves, make sure you cook them well and properly as they are somewhat difficult to digest especially for kids.
Discard all the stems that are inedible and wash these leaves 2-3 times in plenty of water to get rid of dust.
Water required to cook moringa leaves may vary depending on how young the moringa leaves are. Young leaves require less water and mature leaves need more water to cook.
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
Calories: 9kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 6mg | Fiber: 1g | Sugar: 1g | Vitamin A: 265IU | Vitamin C: 6mg | Calcium: 11mg | Iron: 1mg