Mulaga aku kobbari pacchadi (Drumstick leaves coconut chutney)

Drumsticks, which are popular ingredients in sambar, sweet pulusu etc. are commonly cooked in South India. Moringa, drumstick trees are native to Africa and Asia.

Many parts like immature seed pods (mulakkadalu/drumsticks), leaves and flowers of moringa are edible and have a lot of health benefits. Juice from moringa leaves is believed to have stabilizing effect on BP and sugar levels. The juice is used to treat anxiety.

The leaves are used to treat diarrhea, dysentery and colitis. Juice of leaves is used as a diuretic. Leaves and buds are useful as external application to treat headache and skin infections. Leaves are helpful in killing intestinal worms. Drumstick leaves are a power house of nutrients.

In India, drumstick trees are grown in many places. Mulaga leaves are available in some of the local markets. In USA, Indian stores in many cities sell bunches of drumstick leaves.

In Andhra Pradesh, it is customary to consume the leaves at least once, during the monsoon season. May be to ward off stomach infections!

                                                          

                                                          

Ingredients: 

•      2 cups mulaga aku (Drumstick leaves)
•      3 to 4 Tbsp. fresh grated coconut
•      2 Tbsp. oil
•      2 or 3 red chiles
•      1 Tbsp. chana dal
•      1 Tsp. urad dal
•      1 Tsp. mustard seeds
•      1 Tbsp. tamarind or tamarind paste
•      A pinch of hing
•      1/2 Tsp. turmeric powder
•      Salt to taste
•      A few cashew nuts

Directions: 

1.      Wash and dry drumstick leaves.
2.      Separate the leaves from stems and discard the stems.
3.      Heat oil in a thick pan.
4.      Add 2 red chiles.
5.      Add some chana dal, urad dal and mustard seeds.
6.      When mustard seeds start spluttering, add hing.
7.      Add tamarind and drumstick leaves.
8.      Keep mixing well.
9.      When the leaves are cooked, remove from the heat.
10.      Cover and let cool.
11.      Add grated coconut, turmeric powder and salt.
12.      Grind the mixture in a mixer, adding water, if necessary.
13.      Heat oil, add red chile, chana dal urad dal and cashew nuts and season the chutney.
14.      The chutney is a good side dish for idli, dosa or rice.

Mulaga aku pacchadi (Drumstick leaves chutney)

Drumsticks, which are popular ingredients in sambar, sweet pulusu etc. are commonly cooked in South India. Moringa, drumstick trees are native to Africa and Asia.

Many parts like immature seed pods (mulakkadalu/drumsticks), leaves and flowers of moringa are edible and have a lot of health benefits. Juice from moringa leaves is believed to have stabilizing effect on BP and sugar levels. The juice is used to treat anxiety.

The leaves are used to treat diarrhea, dysentery and colitis. Juice of leaves is used as a diuretic, Leaves and buds are useful as external application to treat headache and skin infections. Leaves are helpful in killing intestinal worms. Drumstick leaves are supposed to be good protein sources, vitamin C, vitamin A, calcium and potassium. They are a power house of nutrients.

In India, drumstick trees are grown in many places. Mulaga leaves are available in some of the local markets. In USA, Indian stores in many cities sell bunches of drumstick leaves.

In Andhra Pradesh, it is customary to consume the leaves at least once, during the monsoon season. May be to ward off stomach infections!

Here is recipe to make a spicy chutney with the leaves. It tastes very much like gongura chutney. It has all the health benefits too!!

Ingredients:

•      3 or 4 cups of mulaga aku (Drumstick leaves)
•      3 Tbs. oil
•      2 Tbs. tamarind paste
•      4 or 5 green chiles
•      Salt to taste

Seasoning:

•      2 Tsp. chile powder
•      1 Tsp. turmeric powder
•      2 Tsp. methi mustard powder
•      1/2 Tsp. hing
•      2 Tsp. sesame seeds

Directions:

1.      Wash and clean the leaves.
2.      Remove any stems etc.
3.      Dry the leaves completely by spreading on a cloth.
4.      Roast without oil, a teaspoon of methi and a teaspoon of mustard seeds.
5.      Roast the sesame seeds without oil.
6.      When the seeds are cold, grind methi mustard together and sesame separately and set aside.
7.      Heat 2 teaspoons of oil in a thick pan.
8.      Add the drumstick leaves and keep stirring.
9.      Let them cook for about 5 minutes, till the leaves are cooked.
10.      Set aside to cool.
11.      Place the cooked leaves, tamarind paste and green chiles in a grinder and grind.
12.      Add turmeric powder, chile powder, methi mustard powder and salt.
13.      Grind well without adding water.
14.      Add sesame powder and blend for a minute.
15.      When the chutney has the required consistency, stop grinding.
16.      Heat the rest of the oil in a pan, add hing.
17.      When the oil is hot, add the ground chutney.
18.      Mix well and let it cook for 2 to 3 minutes.
19.      Transfer to a serving bowl.
20.      Tasted very nice with rice.

Mulaga aku podi (Drumstick leaves powder)

Drumsticks, which are popular ingredients in sambar, sweet pulusu etc. are commonly cooked in South India. Moringa, drumstick trees are native to Africa and Asia.

Many parts like immature seed pods (mulakkadalu/drumsticks), leaves and flowers of moringa are edible and have a lot of health benefits.

Juice from mulaga aku is believed to have stabilizing effect on BP and sugar levels. It is used to treat anxiety.

The leaves are used to treat diarrhea, dysentery and colitis. Juice of leaves is used as a diuretic.
Leaves and buds are useful as external application also to treat headache and skin infections. Leaves are helpful in killing intestinal worms. Drumstick leaves are supposed to be good protein sources, vitamin C, vitamin A, calcium and potassium. They are power houses of nutrients.

In India, drumstick trees are commonly grown in many places. Mulaga leaves are available in some of the local markets. In USA, Indian stores in many cities sell bunches of drimstick leaves.

In Andhra Pradesh, it is customary to consume the leaves at least once, during the monsoon season! Maybe to ward off stomach infections!!

A lot of recipes are available in Andhra cuisine. Here is a recipe to make mulaga aku powder. It is a good side dish for rice, idli and dosa etc. It is a good idea to include the powder every day as a side dish or as a topping to some subzi etc.!

Ingredients:

•      2 cups mulaga aku
•      A few curry leaves
•      3 Tbsp. chana dal
•      3 Tbsp. urad dal
•      2 Tbsp. dhania (coriander) seeds
•      2 Tbsp. peanuts (optional)
•      Small round ball (as big as ping pong ball) of tamarind
•      4 or 5 red chiles
•      A pinch of hing
•      Salt to taste

Directions:

1.      Wash and clean the drumstick leaves and curry leaves.
2.      Dry the leaves on cloth or in the shade.
3.      Heat a thick pan and dry roast (without any oil) chana dal.
4.      When the dal turns golden brown, transfer the dal to a plate.
5.      Let cool.
6.      Dry roast urad dal and transfer the dal to the same plate.
7.      Dry roast coriander seeds also and transfer.
8.      If adding peanuts, roast them and remove skins.
9.      Roast red chiles without oil.
10.      Add hing to the hot pan and keep for a minute.
11.      Add the hing to the mixture.
12.      Set aside the mixture to cool.
13.      Roast the leaves also without adding oil.
14.      Roast the curry leaves.
15.      Make sure the tamarind does not have any seeds.
16.      Grind the roasted dals etc and add tamarind to the mixture and continue grinding.
17.      When the mixture is coarsely ground, add the roasted leaves.
18.      Add salt.
19.      Keep grinding.
20.      The powder tastes nice when it is coarsely ground.

Mulaga aku pappu (Drumstick leaves dal)

Drumsticks which are popular ingredients in sambar or sweet pulusu etc. are commonly cooked in South India. Moringa, drumstick trees are native to Africa and Asia.

Many parts like immature seed pods (mulakkadalu/drumsticks), leaves, mature seeds and flowers of moringa are edible and have lot of health benefits.

Juice from Mulaga aku is believed to have stabilizing effect on BP and sugar levels. It is used to treat anxiety. 

The leaves are used to treat diarrhea, dysentery and colitis. Juice of leaves and carrots is used as diuretic. 

Leaves and buds are useful as external applications also to treat headache and skin infections. Leaves are helpful in killing intestinal worms.

Drumstick leaves are supposed to be good protein sources, vitamin C, calcium, vitamin A, and potassium. They are proving to be power houses of nutrients.

In India, drumstick trees are commonly grown in many places. Mulaga  leaves are available in some of the local markets. In USA, Indian stores in Seattle/Redmond, bunches of drumstick leaves are available.

Maybe keeping in view all the benefits, in Andhra Pradesh, it is customary to consume the leaves at least once during monsoon season. There are many recipes to make dal, chutney, spicy powder etc. Here is a recipe to make dal with drumstick leaves.

     

Ingredients:

•      1 1/2 cups cooked toor dal
•      1 cup mulaga aku (drumstick leaves)
•      2 Tbsp. tamarind paste
•      1/4 cup diced onion
•      4 or 5 garlic pods
•      1/2 Tsp. turmeric powder
•      Salt to taste

Seasoning:

•      2 red chiles
•      2 Tsp. oil
•      1 Tsp mustard seeds
•      1 Tsp. jeera seeds
•      1/2 Tsp. hing (asafetida)

Directions:

1.      Cook toor dal in a pressure cooker.
2.      Separate the leaves from stems.
3.      Wash and clean the leaves thoroughly making sure that there are no bugs sticking to the leaves.
4.      Chop onions finely.
5.      Peel garlic pods.
6.      Heat oil in a thick saucepan.
7.      Add red chile.
8.      Stir and add jeera and mustard seeds.
9.      When mustard seeds splutter, add hing.
10.      Add chopped onions.
11.      Stir well.
12.      When onions are translucent, add garlic.
13.      Keep stirring.
14.      Add drumstick leaves.
15.      Mix well.
16.      Cook for 3 to 4 minutes.
17.      Add cooked dal.
18.      Add tamarind paste and some water.
19.      Add turmeric, hing and salt.
20.      Let the mixture cook for 5 to 6 minutes. 
21.      Add enough water till you get the required consistency.
22.      Cook for a few minutes.
23.      Transfer to a serving dish.
24.      A good side dish for roti or rice.