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.