Moringa/drumstick leaves kootu
Moringa/drumstick leaves kootu is a traditional South Indian dish with a special place in the region’s culinary heritage. The word “kootu” in Tamil, the primary language of South India, essentially means “mix” or “combine.” Kootu is a delightful medley of vegetables, lentils, and spices, all harmoniously blended to create a nutritious side dish.
The drumstick plant, scientifically known as Moringa oleifera, is a common and cherished plant that can be found in many house backyards across South India. Its widespread presence in South Indian home backyards highlights its versatility, nutritional value, and cultural significance.
Moringa/drumstick, is a plant with many culinary and nutritional benefits. One of the most delightful ways to incorporate the goodness of moringa into your diet is through a dish known as “Moringa leaves Kootu.” This traditional South Indian recipe combines the tender, nutritious leaves of the moringa plant with a blend of spices and lentils to create a wholesome side dish. Moringa leaves kootu is a powerhouse of nutrients, making it a popular choice for those seeking a healthy and delicious addition to their meals.
Moringa/drumstick leaves kootu
Ingredients
- 100 gms moringa leaves leaves picked from the stems
- ¼ cup split yellow moong dal
- ¼ cup chana dal
- ¼ tsp turmeric powder
- ½ tsp chilly powder
- ¼ tsp hing/asafoetida
- 3 cloves of garlic
- ½ chopped tomato
- Water as needed
- 3 tbsp oil
- 1 tsp mustard
- 1 dry red chilly
- A few curry leaves
- ½ Onion finely chopped
- ½ cup coconut
- 1 green chilly
- 1 tsp cumin seeds
- Salt
Instructions
- Rinse the dals thoroughly and add it to a pressure cooker or a saucepan.
- Add water until the dal is well immersed, add turmeric powder, chilly powder, hing, garlic, tomato and salt. Cook until the dal is soft. If using a pressure cooker, it typically takes 3-4 whistles.
- Once the dal is cooked, keep it aside.
- In a separate pan, heat the cooking oil over medium heat. You can use coconut oil for an authentic South Indian flavour, but any cooking oil will work.
- Add the mustard seeds and allow them to splutter. Add the dry red chilly and curry leaves and saute for a few seconds.
- Add the finely chopped onion. Sauté until the onions turn translucent.
- Add the washed moringa leaves and saute for about 5-7 minutes until the leaves become wilted.
- Combine the cooked dal with the sautéed Moringa leaves and mix thoroughly.
- Now blend the grated coconut with green chilli and cumin seeds to a coarse paste and add this to the dal.
- Combine everything well and let this simmer for another 5- 7 minutes.
- Garnish with a teaspoon of coconut oil and curry leaves for added flavour.
- The Moringa/drumstick leaves kootu is ready to be served. It can be enjoyed with rice or Indian bread (roti or chapati). This dish is not only delicious but also highly nutritious, combining the goodness of lentils and Moringa leaves. Adjust the spice levels and seasonings to suit your taste.
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