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.