Moringa trees are the most common trees grown in almost every house here in South India. Despite the facts that moringa trees attract pests and they are so fragile that they can not withstand strong winds, we grow this tree mainly to enjoy the benefits of nutritious leaves, flowers & pods. Normally, we don’t allow the children to go near this tree as woolly caterpillars found on it may cause itchy skin hives when contact with their strands. Also it is a common phenomenon that branches of drumstick trees break apart and falling down during windy or rainy season.
During such events loads of drumstick leaves & pods are available with us for consumption and we prepare murunga keerai curry & murungakkai masala utilizing those plentiful leaves & pods.
Generally, we use drumstick leaves, flowers & pods for both culinary & medicinal purposes, you may refer the chart below for their nutrient values.
It is a painstaking process to steam the whole pods and scrape out the flesh & seeds from them. But it is really worth the effort as it would encourage even the kids to enjoy this nourishing dish. So we can prepare masala dosa or sandwich liked by children by stuffing delicious murungakkai masala and serve for breakfast. Also we can serve this for lunch as a side dish for rice as shown below. Now lets look into the recipe for murungakkai masala:
Murungakkai masala recipe:
Yields: 1 cup (200 ml)
- 7 drumstick pods
- 1 tsp of coconut oil
- ½ tsp of cumin seeds
- A sprig of curry leaves
- 1 onion
- ¼ tsp of turmeric powder
- 1 tsp of red chilli powder
- 1 tomato
- ¾ tsp of salt
- Fresh coriander leaves for garnishing
Mise en place:
- Wash drumstick pods and chop them into 3-4″ pieces.
- Steam them for 7 minutes & scrape the flesh out as shown below.
- Keep the seeds & pulp aside in a bowl.
- Chop onion & tomato finely and leave aside.
Preparing murungakkai masala:
- Heat a cooking pan with oil in medium flame.
- Add cumin seeds, chopped onion & curry leaves into the hot oil and saute until onion turn translucent.
- Then add turmeric powder & chilli powder and fry for few seconds.
- Add chopped tomatoes & salt (¼ tsp) and saute until mushy.
- Finally, add drumstick seeds & pulp followed by salt (½ tsp) and stir to combine.
- When the mixture is well amalgamated remove from heat.
- Garnish with finely chopped fresh coriander leaves.
- Now murungakkai masala is ready to serve.