Moringa leaves chutney with step by step instructions and photos. This article helps you how to use moringa leaves to make a delicious chutney.
Jump to RecipeHave you ever tried making a chutney using moringa leaves? If no, you have to give it a try. This chutney is simply delicious and lip smacking. We usually make dal, fry using moringa leaves, but this chutney is so good. This chutney is tasty, healthy and colorful too.
Moringa leaves chutney is a south indian style chutney, which you can have it with idly, dosa, upma or even rice topped with ghee. This chutney is very quick and easy to make, you can make this chutney in just 20 minutes. Roast the ingredients, and put everything together and grind it. Finally, add a flavorful tempering and that’s it!
It is good to add moringa leaves into our diet regularly. These leaves are very nutritious and have so many health benefits. It has vitamin c, vitamin A, potassium, calcium etc.
Ingredients:
Moringa leaves/ drumstick leaves: Moringa leaves are the key ingredient for this recipe. Remove the leaves from the stalk, wash and rinse them before cooking.
Chana dal and urad dal adds some nice flavor and aroma to the chutney. When these are fried they get a nice nutty taste.
Red chilli’s for some spice, add them according to your spice tolerance.
Tamarind gives a slight tanginess to the chutney, do not skip adding tamarind.
Fresh coconut enhances the overall taste of this chutney.
Ginger adds nice flavor to the chutney.
Moringa leaves chutney – cooking procedure:
Heat some oil in a pan, add chana dal, urad dal and dried red chilli’s and fry them until the dal’s become golden brown. Transfer it into a plate.
In the same pan, add the drumstick leaves and fry them for 5 to 6 minutes. turn off flame and let it cool.
Transfer all the roasted ingredients into blender, along with fresh coconut, tamarind water, ginger and salt.
Make it into a smooth chutney and transfer it into a bowl. Wash the blender and add this water into chutney and mix well.
Temper it with some urad dal, mustard, cumin nd curry leaves. Moringa leaves chutney is ready.
Notes:
- Coconut is optional, you can replace it with onion too.
- While grinding chutney, if it is not coming along, add in very little water and grind.
- You can add lemon juice instead of tamarind for this chutney.
Tried this recipe? Comment down below how it turned out!
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Moringa leaves chutney | Munagaku pachadi
Ingredients
- 4 cups Moringa leaves
- 1 tbsp Chana dal
- 1 tbsp Urad dal
- 3 to 4 no. red chilli's
- 1 small inch ginger
- 2 tbsp fresh coconut
- small lemon size tamarind
- salt to taste
- 1 cup water
For tempering
- 1 tsp urad dal
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- few curry leaves
Instructions
- Heat some oil in a pan, add chana dal, urad dal and dried red chilli's and fry them until the dal's become golden brown. Transfer it into a plate.
- In the same pan, add the drumstick leaves and fry them for 5 to 6 minutes. turn off flame and let it cool.
- Transfer all the roasted ingredients into blender, along with fresh coconut, tamarind water, ginger and salt.
- Make it into a smooth chutney and transfer it into a bowl. Wash the blender and add this water into chutney and mix well.
- Temper it with some urad dal, mustard, cumin nd curry leaves. Moringa leaves chutney is ready.
Notes
- Coconut is optional, you can replace it with onion too.
- While grinding chutney, if it is not coming along, add in very little water and grind.
- You can add lemon juice instead of tamarind for this chutney.
