Easy and Healthy Drumstick Leaves Recipe

5 Delicious Drumstick Leaves Recipes From Indian Kitchens

Moringa oleifera leaves have held a cherished spot in Indian kitchens for centuries because of their incredible nutritional value.

Bursting with vitamins, minerals, and antioxidants, and all nine essential amino acids, these green leaves are lovingly referred to as 'murungai keerai' in Tamil. They provide a slight bitterness, which makes them quite different, besides their use as a health benefit. Apart from the many health benefits they provide, they also spice up the everyday meal with a grand touch.

The following article will delve into a few recipes with drumstick leaves, including one yummy dry drumstick leaves recipe, bringing people up to speed with various ways to give the superfood a go in their diet.

Popular Drumstick Leaves Recipes in India

Indian cuisine incorporates drumstick leaves into regional dishes with ease, preserving time-honored recipes passed through generations.

1. South Indian Drumstick Leaves Soup (Murungai Keerai Soup)

Purval gives an appetite, draws in extra help, and is a watery soup, an auspicious beginning to the meal. Traditionally served to new mothers and those recovering from prolonged illness in Tamil Nadu, it’s a dish that warms both the body and the soul.

Ingredients

• 2 cups fresh drumstick leaves, cleaned
• 1 small onion, finely chopped
• 2-3 garlic cloves, minced
• 1-inch ginger, grated
• 1 tomato, chopped
• 1 teaspoon cumin seeds
• ½ teaspoon turmeric powder
• 1 tablespoon ghee
• Salt to taste
• Lemon juice for garnish
• Black pepper to taste

Method

1. Heat ghee in a pan.
2. Then, add cumin seeds to the pan and allow them to crackle for a few seconds.
3. Add onions, garlic, and ginger; stir-fry until golden.
4. Toss in chopped tomatoes and cook until soft.
5. After that, add drumstick leaves and stir-fry for a further 2 to 3 minutes.
6. Add three cups of water, turmeric powder, salt, and pepper. Simmer for 10 to 15 minutes until the leaves are tender.
7. Blend slightly if you prefer a creamier texture.
8. Serve hot with a squeeze of lime.

A cherished side dish in Kerala, thoran is a vibrant mix of finely chopped vegetables, coconut, and spices from the simplest of recipes. The drumstick leaves variant is especially relished in festivals and other occasions.

Ingredients

• 3 cups drumstick leaves, finely chopped
• ½ cup fresh grated coconut
• 1 small onion, finely chopped
• 2-3 green chillies, chopped
• ½ teaspoon turmeric powder
• ½ teaspoon cumin seeds
• ¼ teaspoon mustard seeds
• 5-6 curry leaves
• 1 tablespoon coconut oil
• Salt to taste

Method

1. Pour some coconut oil into a pan. Heat it, put some mustard seeds, and wait for some popping to occur.
2. Add cumin seeds, curry leaves, green chilies, and onions; sauté until translucent.
3. Add chopped drumstick leaves, turmeric powder, and salt.
4. Cover and cook on a low flame until the leaves become soft (for about 5-7 minutes).
5. Stir in grated coconut and cook for another 2 minutes.
6. Serve warm with rice.

3. North Indian Drumstick Leaves Dal (Sahjan ki Dal)

Although drumming leaves are mainly found in North India, especially in states like Uttar Pradesh and Bihar, one can fill lentils with drumming leaves to flavor up the regular dal into a winner.

Ingredients

• 1 cup yellow moong dal (split mung beans), washed
• 2 cups drumstick leaves, cleaned
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 2-3 garlic cloves, minced
• 1-inch ginger, grated
• 1 green chilli, slit
• ½ teaspoon turmeric powder
• 1 teaspoon cumin seeds
• ½ teaspoon garam masala
• 1 tablespoon ghee
• Salt to taste Fresh
• coriander for garnish

Method

1. Boil moong daal with turmeric and salt, and let it simmer until soft.
2. Meanwhile, heat some ghee in a separate pan, add crushed cumin seeds, and let them splutter.
3. Add green chili, garlic, ginger, and onion; sauté till golden.
4. Add chopped tomatoes and cook until the oil separates.
5. Add Chur chure until they all get nicely sautéed, up to 2-3 minutes.
6. Pour in some cooked dal and garam masala, adjusting salt on your own.
7. Let it all simmer for 5-7 minutes so the flavors blend nicely together.
8. Sprinkle some freshly chopped coriander on top for a burst of flavor, and serve it alongside warm roti or steamed rice for a wholesome meal.

4. Bengali Drumstick Leaves Fritters (Sajna Pata Bora)

These puffed-up delights are one of the reigning favorite tea-time snacks in Bengali households, making them a wintertime favourite, thanks to the wide availability of fresh drumstick leaves.

Ingredients

• 2 cups drumstick leaves, finely chopped
• 1 cup gram flour (besan)
• 1 onion, finely chopped
• 2 green chillies, finely chopped
• ½ teaspoon turmeric powder
• ½ teaspoon red chilli powder
• ¼ teaspoon baking soda
• Salt to taste
• Oil for deep frying
• Water as needed

Method

1. Drumstick leaves have to be chopped into small pieces and put into a bowl with some gram flour, chopped onion, chopped green chilies, turmeric powder, red chili powder, and salt.
2. When well mixed, again add water till a wet batter of the rounded, thick sort is achieved. Add a pinch of baking soda.
3. Heat oil in a deep pan.
4. Add the batter to the hot oil using a spoonful and fry golden brown on both sides.
5. Remove and place on an absorbent paper to soak up the excess oil. Enjoy it warm, paired with a side of fresh green chutney or your favorite dipping sauce.

5. Maharashtrian Dry Drumstick Leaves Sabzi (Shevgyachya Palya chi Bhaji)

In Maharashtra, this is one of the basic, simple dishes that go well with jowar bhakri (sorghum flatbread).

Ingredients

• 3 cups drumstick leaves, cleaned
• 1 onion, finely chopped
• 2-3 garlic cloves, minced
• 1 teaspoon cumin seeds
• ½ teaspoon turmeric powder
• ½ teaspoon red chilli powder
• ¼ teaspoon asafoetida (hing)
• 1 tablespoon oil
• Salt to taste
• 1 tablespoon fresh coconut, grated (optional)
• Lemon juice for garnish

Method

1. In a vessel, heat oil and add some cumin seeds with a pinch of asafoetida.
2. Instead, slice garlic and onion finely; sauté till translucent.
3. To this, add local fresh drumstick leaves, turmeric, salt, and red chili powder with gentle hand motions.
4. On medium flame, keep stirring the grinder uncovered till the leaves become dry and crispy (around 10 to 12 minutes).
5. Optional: Garnish with grated coconut and a lemon squeeze; serve with bhakri or roti hot.

Wholesome Drumstick Leaves Recipes for a Healthier Diet

Here are five recipes to flaunt this superfood in varied Indian dishes—from comforting soups to scrumptious snacks. These five recipes are proof that healthy food doesn’t have to be boring, whether you are a novice or an experienced cook. As the ancient science of Ayurveda says, food is medicine, and drumstick leaves are an ideal illustration of this.

Life Re Edited — a hub for health, fitness & recipes that shares these types of alternative nutritional takeaways. Try these leaves next time you see them. Consider some traditional Indian wellness at your table the next time.