Nutritious & Flavorful Moringa Flower Kootu (Drumstick Flower Curry)
25 minutes
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About Nutritious & Flavorful Moringa Flower Kootu (Drumstick Flower Curry)
Discover the vibrant flavors of South India with Moringa Flower Kootu (also known as Drumstick Flower Curry)! This healthy and delicious lentil dish bursts with the unique taste of moringa flowers, offering a comforting and aromatic culinary experience.Rich in iron and vitamin A, this simple yet satisfying kootu is traditionally served to new mothers for its restorative benefits. The earthy lentils complement the delicate moringa flowers, creating a dish that's both nourishing and flavorful.Enjoy this fragrant kootu with steamed rice and tangy rasam for a truly authentic South Indian meal. It's a simple way to experience the vibrant culinary traditions of this region.
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Recipe Time & More
Prep10 minutes
Cook15 minutes
Total25 minutes
Ingredients
For the Kootu
- 1/4 cup Mung Bean
- 3 cup Moringa Flowers
- 3 Tomato chopped
- Salt to taste
- 1/4 tsp Turmeric powder
For the Tempering
- 1 tsp Cumin seeds
- 1 Tbsp Gram black, raw
- 1/4 tsp Asafoetida hing
- 4-5 Curry Leaves
- 3 Chili broken, dried, red
- 2-3 tsp Clarified Butter
Instructions
- Wash the moong dal and soak it in water for 10 minutes. This helps it cook faster and evenly.
- In a separate bowl, soak the dried red chiles, raw rice, and cumin seeds for the paste for 10 minutes. Soaking softens them for a smooth paste.
- Grind the soaked ingredients along with the shredded coconut into a smooth paste. Add a little water if needed.
- Carefully pluck the moringa flowers, discarding any rotten or discolored ones. Rinse the flowers thoroughly several times to remove any dust or debris.
- In a pressure cooker, combine the soaked moong dal, cleaned moringa flowers, chopped tomatoes, turmeric powder, and salt. Add enough water to cover the ingredients by about an inch.
- Cook the mixture under pressure for 2-3 whistles, or until the dal and flowers are tender.
- Heat the ghee in a pan over medium heat. Add the cumin seeds and asafoetida. Once the cumin seeds sizzle, add the raw urad dal and broken red chiles. Sauté until the urad dal turns golden brown.
- Add the cooked dal and flower mixture to the pan with the tempering. Stir well to combine.
- Stir in the ground coconut paste. Adjust the seasoning with salt if needed. Add a little water to achieve desired consistency. Bring the mixture to a gentle simmer and cook for a few minutes, allowing the flavors to meld.
- Garnish with fresh curry leaves. Serve hot with rice and rasam or parathas.
Recipe Notes
Expert Tips
- For a smoother moringa powder, sift it before adding it to your recipes.
- Start with a small amount of moringa powder and adjust to your taste, as its flavor can be strong.
- Moringa can be added to both sweet and savory dishes, so experiment with incorporating it into smoothies, soups, stews, or even baked goods.
Storage Instructions
- Store leftover moringa dishes in an airtight container in the refrigerator for up to 3 days.
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Recipe Nutrition
Calories: 242kcalCarbohydrates: 35gProtein: 15gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 5mgSodium: 12mgPotassium: 869mgFiber: 4gSugar: 6gVitamin A: 1181IUVitamin C: 417mgCalcium: 667mgIron: 4mg
Pv Iyer
Articles: 60
5 Comments
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Such a flavorful dish! Can’t wait to taste it.
Absolutely mouthwatering! Great share.
I’m excited to make this at home!
Such a tasty dish! Thanks for the recipe.
Awesome