Tag Archives: Drumstick leaves

Chutneys

Moringa leaves chutney | Easy chutney with drumstick leaves | Mashinga palle chutney

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Whenever I hear or read jokes about how healthy food can never taste good, I feel a little bad but get even more motivated to change the notion through my blog. “Food is medicine to the body” – that’s what I believe in and try to include carbs, protein, fat, vitamins and minerals in every meal I make.

Specially after I became a mother, I realized I have to make the meals in such a way that not only are they healthy but kid friendly as well. Gratefully, they eat almost everything I cook and I think it’s because I started giving them regular food as soon as they turned 6 months. No baby food or purees. Just normal idli, dosa, rice, chapati with chutneys and curries.

In chutneys, I try to include greens depending on the season and during winters, I definitely make Sambarpalli or Ajwain leaves chutney and this Moringa leaves chutney as it’s very healthy and great for immunity. They don’t realize it has superfoods in it and enjoy it with their dosas and idlis.

The flavour is just like any restaurant style green chutney and there is no bitterness of moringa at all. A must try chutney for sure. Hope you all try and love it too. Happy and healthy cooking 💚

RECIPE:

Ingredients: { Serves three to four people}

1 Cup = 240 ml

1 Cup Moringa leaves/ Drumstick leaves (after stems are removed)

3/4 Cup freshly grated Coconut

3 Green chillies

1 tsp Cumin seeds/ Jeera

1 tsp Coconut oil

1 tsp Tamarind paste

Salt to taste

Step by step recipe:

1. Pluck the leaves from the stem as shown. Place in a sieve or a colander and wash well. Keep aside.

2. Heat oil in a pan. Add cumin seeds and fry for few seconds. Now add chopped green chillies and the washed moringa leaves.

3. Keep frying for a minute till the leaves are well roasted in the oil. Remove from flame. Allow it to cool.

4. Now take coconut gratings in a mixer, add the fried leaves mix, tamarind paste, salt and little water.

5. Add water while grinding as needed and grind to a smooth paste. Pour into a bowl. Chutney is ready to serve.

I served it with Panpolo or Neeru dose and it was a heaven made match 🤍💚

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Notes:

* I do not season the chutney with mustard seeds/ curry leaf as I feel it’s not needed since we are frying the ingredients. You can season if needed.

* I make the same chutney with Sambarpalli or Ajwain leaves. You can substitute Moringa with Sambarpalli leaves too.

* This chutney can be served with idli, dosa, rice and even as a sandwich spread. Tastes really delicious.

* Don’t skip cumin seeds in this chutney as it enhances the flavour so much.

* You can check the recipe for Panpolo or Neeru dose here – Panpolo/ Neeru dose

* You can check all my chutney recipes here –

Chutney recipes collection

* My most favorite chutneys –

Amma’s Tomato Chutney

Peanut Onion Chutney

Pudina Lehsun Chutney

Coriander leaves Chutney

Hotel style Tomato Chutney

Walnut Chutney

Sambarpalli or Ajwain leaves chutney

* More dishes that I make with Moringa leaves-

* Mashinga Palle Sannamudho (drumstick leaves spicy idli)

* Drumstick leaves Aloo Roti

Breakfast time, Snacks

Drumstick leaves Aloo Roti | Easy snack and lunch box idea

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Finding healthy evening snacks are the most difficult for me as most of the snack ideas that are available online are deep fried ones or with bread. Though I bake my own wheat bread and we enjoy it with fresh cream cheese spread, still I have to think of varieties each day to feed my kids who get bored very quickly. 😀

I am also sorry that I always write about my kids. It’s because all my recipe ideas are inspired by what they like and I keep making the dishes they absolutely love. ❤️ Hope it is helpful to mothers like me who want to make their kids eat healthy yet get run out of ideas.

These rotis were found on a day when I had leftover drumstick leaves potato curry and I had to make something quick for the kids. I just added wheat flour and made rotis with it. The kids loved it so much that it has now become a regular in our place whenever I get drumstick or Methi leaves (best way to get leaves in their tiny tummies 😍😍).

This is very filling, yet tasty and very healthy. Best part is it stays soft after many hours. So you can give for lunch box too. Hope you all try and love it too. Happy and healthy cooking! ❤️

RECIPE:

Ingredients: { Makes 5 Rotis }

1 Tbsp Ghee

1 tsp Jeera/ Cumin seeds

1 Cup mashed Potatoes (Pressure cook potatoes till soft, peel and mash well)

1/4 Cup Drumstick leaves / Moringa leaves

1/4 tsp Turmeric powder

1/2 tsp Red chilli powder

1/2 tsp Garam masala powder

2 Cups Wheat flour

1/2 Cup Water

Salt to taste

Ghee to cook the rotis

Step by step recipe:

1. Heat ghee in a pan (I use my iron kadhai for this recipe.). Add Jeera. Fry little and add mashed potatoes along with drumstick leaves, Turmeric powder, Garam masala powder, red chilli powder and salt. Mix everything well and cook for two mins.

2. Allow it to cool. Then add wheat flour and water to make a smooth dough. You can add a pinch of salt to this if needed.

3. Make small balls of this dough, dust in dry wheat flour and spread using a rolling pin into rotis of medium thickness (slightly thicker than chapatis).

4. Cook on a hot tawa and use ghee while frying both sides.

5. Remove from flame and serve with mint chutney and curd.

Notes:

* I serve this with Pudina Lehsun chutney and curd. Makes a great combination.

* You can substitute drumstick leaves with Methi or fenugreek leaves too.

* I make and keep these in a steel container and it stays soft even after many hours. So really good idea for lunch boxes.

* The dough also can be made beforehand and refrigerated in an airtight container. Lasts well for a day.

* I add 1/4 Cup leaves to 1 Cup mashed potatoes and 2 cups wheat flour. You can increase the quantity of leaves if you want. I find this ratio good for my kids as the taste is not very overpowering while it gives them the nutrition too.

* You can also check the spicy idlis with drumstick leaves which we Konkanis call Mashinga palle sannamuddo.

* Do try these rotis or your regular parathas with Pudina Lehsun chutney. Tastes amazing.

* One more snack idea which is very filling and my kids’ favorite are these Masala Oats Parathas. Very delicious!

Curry house, Idli Stand, Konkani Recipes

Mashinga palle sannamuddo | Drumstick leaves spicy idlis Konkani style

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I love cooking alone in the kitchen and look for the time when my kids are super busy with their naughtiness, then sneak myself into the kitchen to cook. When I cook, some dishes bring back such beautiful nostalgic memories that they bring so much happiness in my heart. Memories are really a wonderful way to relive those precious moments which can never come back but will be a treasure in us forever, bringing us joy when we think of them. ❤️

Sannamudhos were regularly made by my grandmother and I used to wait for it to be steamed to enjoy them as soon as it came out of the pedavan or steamer with coconut oil. Even now, when I make them, I eat them the same way just to relive those childhood memories. Here is a glimpse of the sannamudhos from the pedavan which my father had gifted me many years back when I was coming here to Qatar. Love it so much. Also, see how cute it looks. 😍

Here, even though we live in Industrial area, the residents have planted many variety of trees and one among them is drumstick tree. My husband plucks the leaves from a large tree near our house and I make sannamudhos as soon as I get them. The aroma of these idlis are one of it’s kind. The whole house smells heavenly when it steams. ❤️

Hope you all try and love them. Drumstick leaves are very healthy and medicinal. So I always try to add it regularly in our diet. Konkanis know this recipe but sharing for those who are new to it. Happy and healthy cooking! ❤️

RECIPE:

Ingredients: {Makes about 13 idlis}

2 Cups Drumstick leaves/ Moringa leaves/ Mashinga pallo

1 Cup Idli Rava/ Rice Rava

Salt to taste

For the masala paste:

1/2 Cup fresh or desiccated Coconut

1 tsp Tamarind paste

5 to 6 Kashmiri long red chillies or to taste (fried in 1 tsp oil)

Coconut oil to grease the idli plates

Step by step recipe:

1. Remove the leaves from the stems. Add to a bowl. Wash well. Drain and keep aside.

2. Take idli rava in a bowl. Wash well, drain and keep aside.

3. Now grind together coconut, fried red chillies and tamarind paste with little water to a smooth paste. Add this to the idli rava mixture.

4. Add about 1/2 Cup water (I wash the mixer and add that water.) to form a thick batter. Add salt and mix well.

5. Now mix in the drumstick leaves. It is a thick mixture just like how it is shown below.

6. Grease idli moulds with coconut oil and add the mixture evenly in the moulds.

7. Steam for 20 to 25 minutes or till a knife inserted in the center of the idli comes out clear.

Just love this pedavan or steamer gifted to me by my dad 😍

8. Enjoy it piping hot with coconut oil or with rice and dalitoy or rasam. Makes such an heavenly combo!

Notes:

* You can substitute drumstick leaves with Methi leaves or finely chopped palak leaves. This sannamudho can be made adding only onion or a mix of onion plus cabbage too.

* I add two cups of leaves for 1 Cup of idli rava. You can reduce the amount of leaves if you don’t have that much available but this quantity gives an amazing aroma as well as flavour to these idlis.

* The amount of red chillies I have mentioned is apt for us as the idlis turn out medium spicy. If you like them more spicy, then you can also add chilli powder before you mix in the leaves.

* Do steam them well atleast for 20 mins on high flame, else there can be rawness in the idli rava.

* Idli rava absorbs water when kept for a while. So if you keep the mixture to rest, it will absorb all the water and you might need to add a little more water to bring it to thick consistency. If steamed immediately, only 1/2 Cup water is needed.

* These idlis are traditionally had with rice and any curry like dalitoy (Konkani style dal) or rasam. You can also enjoy them as it is but don’t forget to dip in it coconut oil or drizzle over it for that heavenly flavour.