Drumstick Chutney

Ingredients

• - 1 cup drumstick (murungakkai) leaves
• - 2 tbsp roasted chana dal
• - 2 green chillies
• - 1/2 inch ginger
• - Small piece tamarind
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 1 dried red chilli
• - 1 sprig curry leaves
• - Salt to taste

Method

1. Prepare drumstick leaves: Strip murungai (moringa) leaves from the stems. Wash well and drain.
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. Dry roast chana dal: In a dry pan roast 2 tbsp chana dal 3-4 minutes until golden.
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. Add tamarind: Add a pea-sized piece of tamarind. Fry 1 minute. Cool all.
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. Taste: Should be slightly bitter, tangy and spicy. The drumstick leaves have a distinctive flavour.
8. Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.
9. Add aromatics: Add 1 sprig curry leaves and a pinch of asafoetida. Pour over chutney.
10. Serve: Drumstick leaf chutney is highly nutritious. Serve with idli, dosa or rice.