Drumstick or moringa or sahjan has been used in India since hundreds of years. The name Moringa comes from the Tamil word Murungai, which means a twisted pod. It grows abundantly in Asian countries with India being the largest producer. The drumstick plant is a prized possession as every part of the tree is valued. The pods, leaves and flowers can all be consumed in different ways. The leaves are the most nutritious as they are loaded with protein and essential amino acids. Leaves can be dried and powdered to increase its shelf life. The drumstick pods that are commonly used in cooking are a rich source of calcium and improve bone health.
Drumstick soup
Ingredients:
1 teaspoon ghee
4 drumsticks, cut into 1-inch pieces
1 potato, roughly chopped
½ cup milk
½ teaspoon cumin powder
¼ teaspoon pepper powder
Salt
Method:
Heat ghee in a pressure cooker over medium heat. Add the drumsticks and potatoes. Sauté for 2-3 minutes and add 2 cups of water. Mix well and pressure cook for 3-4 whistles. Once the mixture cools down, add milk and water to it and blend it with a hand blender. Strain the mixture into a pan and add cumin powder, pepper powder and salt to taste. Mix well and let the soup boil over low heat for 5 minutes.
Drumstick pickle
Ingredients:
6 drumsticks, cut into 1-inch pieces
½ cup oil
4 tomatoes, chopped
½ teaspoon turmeric powder
2 teaspoons tamarind pulp
2 tablespoons red chilli powder
1 tablespoon methi powder
Salt
¼ teaspoon mustard seeds
½ teaspoon chana dal
½ teaspoon urad dal
6-8 curry leaves
Method:
Deep fry the drumsticks until almost cooked. Heat 2 tablespoons of oil in a pan over medium heat. Add tomatoes, turmeric and salt to taste. Sauté for 2-3 minutes until tomatoes become mushy. Add
the fried drumsticks and cook for 3 to 4 minutes. Add tamarind pulp, chilli powder and methi powder. Mix well and cook until oil starts separating out. Heat 3 tablespoons oil in a frying pan. Add mustard seeds and when they begin to splutter, add chana dal and urad dal. Sauté for 2 minutes and add curry leaves. Take the tempering off the heat and pour it over the drumstick mixture. Mix well and let it cool down. Store in an airtight glass container.
Drumstick Leaves Curry
Ingredients:
2 tablespoons grated coconut
½ teaspoon cumin seeds
1 tablespoon oil
½ teaspoon mustard seeds
½ teaspoon urad dal
2 red chillies, whole
1 cup drumstick leaves, chopped
½ cup moong dal, boiled
¼ teaspoon turmeric powder
Salt
Method:
Combine the coconut and cumin seeds and grind to a fine powder. Heat oil in a pan and add mustard seeds. When they begin to crackle, add urad dal and red chillies. Sauté for 1-2 minutes and add drumstick leaves and salt to taste. Add ½ cup of water and mix well. Let it cook for 4-5 minutes. Add moong dal and turmeric powder. Mix gently and let the curry cook for another 5 minutes. Add the coconut cumin mixture and mix well. Cook for few more minutes over low heat.
Drumstick pithla
Ingredients:
2 tablespoons oil
¼ teaspoon mustard seeds
¼ teaspoon cumin seeds
Pinch of asafoetida
2 green chillies, chopped
2 drumsticks, chopped
½ teaspoon turmeric powder
1 teaspoon red chilli powder
2 tomatoes, chopped
¼ teaspoon amchur
1.5 cups besan
2 tablespoons coriander leaves, chopped
Salt
Method:
Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds. When they begin to splutter, add asafoetida and green chillies. Sauté for 2 minutes and add drumsticks, salt to taste, turmeric powder and red chilli powder. Mix well and add 1 cup of water and let the drumsticks cook over medium heat with the lid covered. Add tomatoes, amchur and besan dissolved in equal
amounts of water. Mix well and add more water if the pithla is dry. Cook for 5-7 minutes over low heat. Garnish with coriander leaves and serve warm with roti or rice.
Drumstick flower vada
Ingredients:
1 cup drumstick flowers
1 cup chana dal, soaked for 2 hours
1 tablespoon chopped ginger
2 green chillies, chopped
3-4 cloves
1-inch cinnamon
½ cup grated carrot
½ cup coriander leaves, chopped
10-12 curry leaves
1 tablespoon cumin seeds
Salt
Oil for frying
Method:
Separate the drumstick flowers from the stem. Wash them 2-3 times and drain off the excess water. Combine chana dal, ginger, green chillies, cloves and cinnamon in a mixer jar. Grind to a coarse paste. Add carrot, coriander leaves, curry leaves, cumin seeds and salt to taste to the dal paste. Mix all the ingredients to make a dough. Add rice flour or besan if the dough is little watery. Take lemon sized portions and shape them into flat vadas. Deep fry them over medium heat until golden brown. Drain excess oil on absorbent paper.
Dr. Deepali Kampani is a digital content specialist who weaves health and food through her pen.
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