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.