Drumstick Leaves Curry

Drumstick Leaves Curry Recipe - Vegetarian Food from Singapore

Region / culture: Singapore | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4 |

Vegetarian diet

Introduction

Drumstick leaves curry is a nutritious and flavorful dish that is popular in South Indian cuisine. This curry is made with drumstick leaves, also known as moringa leaves, which are packed with vitamins and minerals. The leaves are combined with lentils, spices, and a flavorful tempering to create a delicious and healthy dish.

History

Drumstick leaves curry has been a traditional dish in South Indian households for generations. The use of drumstick leaves in cooking dates back to ancient times, as the leaves are known for their medicinal properties and health benefits. This curry is a staple in many South Indian homes, where it is enjoyed as a nutritious and delicious meal.

Ingredients

2 cups of cleaned, destalked drumstick leaves, chopped
0.5 cup of chopped spinach
1 cup of yellow lentil (masoor dal)
1 tbsp of skinned green gram (yellow moong dal)
1 onion, finely chopped
1 tomato, finely chopped
1 green chilli, slit lengthwise
1 tsp of grated ginger
1 tsp of crushed garlic
1 tsp of red chilli powder
1 tsp of coriander seed powder (dhania)
0.25 tsp of turmeric powder
0.25 tsp of garam masala powder
0.5 tsp each of cumin and mustard seeds
3 – 4 pinches of asafoetida powder
salt to taste
1 cup of water
0.5 tsp of wheat flour
2 tbsp of oil

How to prepare

Finely chop the spinach and drumstick leaves.
Wash both dals together and drain. Set aside.
Heat 1 tbsp of oil in a pressure cooker or pressure pan.
Add the seeds and allow them to splutter.
Stir-fry the onions until transparent.
Now add the tomato, powdered masalas, salt, and dals.
Add half cup of water, cover the cooker, and allow one whistle.
Once the cooker steam has subsided, open the lid.
Gently churn the mixture with a manual churner.
Dissolve wheat flour in the remaining water and add it to the curry.
Cook the curry again, simmering for 2 – 3 minutes.
Heat the remaining oil in a small pan.
Add asafoetida, ginger, garlic, and chilli, and allow them to sizzle.
Pour the sizzling tempering into the curry and cover with a loose lid.
Set aside for 3 – 4 minutes.
Serve hot with plain steamed rice, Coconut Rice, or rotis.

Variations

Add vegetables like carrots, peas, or potatoes for a more hearty curry.
Use coconut milk instead of water for a creamy texture.
Garnish with fresh coriander leaves for added flavor.

Cooking Tips & Tricks

Make sure to wash the drumstick leaves thoroughly to remove any dirt or impurities.

- Chopping the leaves finely will help them cook faster and blend well with the other ingredients.

- Adding a pinch of asafoetida powder to the tempering will enhance the flavor of the curry.

- Adjust the spice levels according to your preference by adding more or less red chilli powder.

- Be careful not to overcook the curry, as the drumstick leaves can become mushy.

Serving Suggestions

Serve hot with plain steamed rice, Coconut Rice, or rotis.

Cooking Techniques

Pressure cooking the lentils and drumstick leaves helps to retain their nutrients and flavors.

- Tempering the curry with spices adds a depth of flavor to the dish.

Ingredient Substitutions

Use any lentils of your choice instead of yellow masoor dal and skinned moong dal.

- Substitute drumstick leaves with spinach or kale if unavailable.

Make Ahead Tips

The curry can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat before serving.

Presentation Ideas

Garnish the curry with a drizzle of coconut milk and a sprinkle of fresh coriander leaves for a beautiful presentation.

Pairing Recommendations

Pair drumstick leaves curry with a side of yogurt, pickle, or papad for a complete meal.

Storage and Reheating Instructions

Store any leftover curry in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or microwave before serving.

Nutrition Information

Calories per serving

220 per serving

Carbohydrates

25g per serving

Fats

8g per serving

Proteins

12g per serving

Vitamins and minerals

Rich in Vitamin A, Vitamin C, Iron, and Calcium

Alergens

Gluten-free, Dairy-free, Nut-free

Summary

Drumstick leaves curry is a nutritious dish that is high in vitamins, minerals, and protein. It is a healthy and delicious meal option for vegetarians and vegans.

Summary

Drumstick leaves curry is a nutritious and flavorful dish that is easy to make and packed with vitamins and minerals. This South Indian delicacy is a healthy and delicious meal option for vegetarians and vegans. Serve hot with rice or rotis for a satisfying meal.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, the sun shining brightly through the kitchen window as I rummaged through an old recipe book that belonged to my mother. As I flipped through the yellowed pages, my eyes landed on a recipe for Drumstick Leaves Curry.

I had never heard of such a dish before, but something about it intrigued me. I remembered my mother mentioning it once, saying it was a traditional recipe from her hometown in South India. I decided then and there that I had to try making it myself.

I called my mother up and asked her about the recipe. She chuckled over the phone, reminiscing about the days when she used to make it for me and my siblings. She guided me through the process, explaining each step in detail and sharing tips and tricks she had learned over the years.

Armed with my mother's guidance and the recipe from the old book, I set out to make Drumstick Leaves Curry. I gathered all the ingredients - fresh drumstick leaves, coconut, tamarind, spices, and more - and started cooking.

The scent of the curry wafted through the kitchen, filling the air with an enticing aroma that made my mouth water. As I stirred the pot, I thought about all the memories and stories that must have been shared over this dish. I imagined generations of women before me cooking this curry for their families, passing down the recipe from mother to daughter.

Finally, the curry was ready. I scooped a spoonful onto a plate and took a tentative bite. The flavors exploded in my mouth - the tanginess of the tamarind, the creaminess of the coconut, the earthiness of the drumstick leaves. It was like nothing I had ever tasted before.

I called my mother again to share the news. She laughed and said she was proud of me for carrying on the tradition. She told me more stories about her childhood, about how her grandmother used to make Drumstick Leaves Curry for her and her siblings.

I realized then that this recipe was not just a dish - it was a part of my family's history, a connection to my roots and heritage. I vowed to cherish it and pass it on to future generations, just like my mother and her mother before her.

Over the years, I perfected the recipe, tweaking it here and there to suit my tastes. I shared it with friends and neighbors, who were all amazed by the unique flavors and textures of the curry. Some even asked me to teach them how to make it themselves.

I gladly obliged, inviting them into my kitchen and showing them the secrets of Drumstick Leaves Curry. I explained the importance of using fresh ingredients, of grinding the spices just right, of cooking with love and care.

As time went on, the recipe became a staple in my household. My children grew up eating Drumstick Leaves Curry, learning to appreciate the flavors and the history behind it. They would tell their friends about the dish, passing on the stories and traditions that came with it.

And now, as I sit here writing this story, I can't help but feel grateful for the moment I found that recipe in the old book. It opened up a world of flavors and memories that I will cherish forever. Drumstick Leaves Curry will always hold a special place in my heart, a reminder of where I come from and the women who came before me.