Drumstick Chutney

Method

1. 1

   Prepare drumstick leaves: Strip murungai (moringa) leaves from the stems. Wash well and drain.

2. 2

   Sauté leaves: Heat 1 tsp oil. Add the drumstick leaves and sauté on medium heat 3-4 minutes until wilted and cooked through.

3. 3

   Dry roast chana dal: In a dry pan roast 2 tbsp chana dal 3-4 minutes until golden.

4. 4

   Fry shallots, chillies and garlic: Heat 1 tsp oil. Fry 4 shallots, 3-4 dried red chillies and 3 garlic cloves 4-5 minutes until golden.

5. 5

   Add tamarind: Add a pea-sized piece of tamarind. Fry 1 minute. Cool all.

6. 6

   Blend: Add sautéed leaves, roasted chana dal, fried shallots, chillies, garlic and tamarind to a blender. Add salt. Blend with minimal water to a thick green paste.

7. 7

   Taste: Should be slightly bitter, tangy and spicy. The drumstick leaves have a distinctive flavour.

8. 8

   Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.

9. 9

   Add aromatics: Add 1 sprig curry leaves and a pinch of asafoetida. Pour over chutney.

10. 10

    Serve: Drumstick leaf chutney is highly nutritious. Serve with idli, dosa or rice.