Drumstick Leaves Kootu

I have a special place for Drumstick Leaves(Moringa Oleifera) in my heart for its vast health benefits and it's taste. I have grown up eating this leaves in many forms of recipes more often in my childhood. 

Drumstick leaves are highly nutritious and rich in antioxidant and bioactive plant compound too. A cup of fresh chopped leaves is said to contain

  Protein: 2 Grams

  Vitamin B6: 19% of the RDA

  Vitamin C : 19% of the RDA

  Iron: 11% of the RDA

  Riboflavin(B2): 11% of the RDA

  Vitamin A(from Beta Carotene): 9% of the RDA

  Magnesium: 8% of the RDA

Research say it also helps diabetics. If you lack vitamins, minerals and protein in your regular diet then this the leaves you should be consumed in cooked form. 

When I got married and relocated to Mumbai I for one really felt sad that I could see many Apartment blocks had drum stick trees but the leaves from these trees are not widely used in cooking in this region.

When I found these leaves in a local market I could not control my joy by seeing someone who selling this and later I found that the person is Tamil who sells this when ever if there is any tree been cut and seems lot of Tamils would buy from him. 

Using Lathu’s Kitchen as a medium , I am going to share a lot of recipes cooked using drumstick leaves. Today I am going to share a traditional Drumstick Leaves Kutth
u(lentils & coconut) based gravy .I recommend to use the tender leaves which are light green in colour always as it’s easy to cook and easy to digest too. 

Cuisine: South Indian 

Course: Side Dish

Preparation time: 20 mnts

Cooking time: 20 mnts

Serve:  5

Ingredients :

Tur Dal or Moong Dal: 2 Cups

Drumstick Leaves: 4 – 6 Cups

Grated Coconut: ½ Cup

Coriander Seeds: 1 tbsp

Jeera: 1 tbsp

Red Chillies: 2 Nos.

Green Chillies: 2 Nos

Tomatoes: 2

Turmeric powder: 1/2 tbsp

Hing(Asafoetida): 1 tbsp

Salt: As per taste 

Tamarind: little

How to prepare Drumstick Leaves Kuthu(Lentils Coconut based gravy )

Wash the dal which ever you take along with drumstick leaves and strain the water completely. 

Now add chopped tomatoes, if you like onions you made add last but I avoid,2 slit green chilies, turmeric powder and little Hing. 

Pressure cook the dhal and leaves along with the above ingredients and leave it for 5 to 6 whistles for it to cook like mash consistency. 

Take a pan dry roast Coconut, tamarind (if you like tangy) otherwise it's optional Coriander seeds ,jeera and red chillies till it release its aroma. Once it's cool down make it in to a fine paste. 

Release the pressure from the cooker take out the vessel out it on gas. 

Add salt and remaining Hing at this stage and stir well in a low flame. 

It need not cook long as its pressure cooked already so add the grounded paste and stir it for few minutes. 

Any Coconut based gravy once the Coconut is added it should not cook for more time in order to retain the nutrients from the  Coconut .

After few minutes remove it from stove and temper it with mustard seeds and fenugreek seeds. 

This is a very good accompaniment with rice and some veggie fry along with papads.