What better way to celebrate this Deepavali than to cook up this delicious super food that’s not only tasty but also nutritious.
For this festive occasion, home cook Puja, shares with us her very own Moringa Drumstick Curry.
When you hear the word “Drumstick”, what’s the thing that first comes to your mind?
That’s right, Chicken thigh! That’s exactly what we thought when we first came across this recipe.
Do you know that Moringa and it’s fruit – also known as Drumstick – is a type of super food? Don’t be deceived by how it looks. The health benefits that you can get out of this super food will blow you away!
Here’s a list of benefits you can get out of a Drumstick:
#1 Builds strong bones.
#2 Purifies blood.
#3 Lowers blood sugar levels.
#4 Eases respiratory problems.
#5 Good for pregnant women.
#6 Protects against infections.
#7 Helps in digestion.
This super food is commonly used in soups and curries. However, Puja has added a twist – by adding Assam, which gives the curry a pleasant sour note that makes it even more tasty and appetizing!
What are you waiting for?
Full recipe right below!
Preparation Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins
No of Servings: 2
- 3-4 drumsticks, cut into 2 to 3 inch long. Rinse thoroughly.
- ¾ cup moringa leave
- 1 medium onion, chopped finely
- 8-10 curry leaves
- 100ml coconut milk
- 30g assam paste, rinsed
- 2 tbsp chickpeas flour, mixed with 4 tbsp water.
- 1/4 tsp turmeric powder
- 2 tbsp olive oil
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp chilli powder
- Salt, to taste
- 1/2 cup coriander, chopped
Step 1: Prepare Assam juice
- Soak tamarind paste in 200ml of warm water. Stir and squeeze the assam pulp. Set aside.
Step 2: Prepare drumsticks
- In a saucepan, add in drumsticks, sufficient water to cover the drumstick, a pinch of salt and turmeric powder. Cook it on high heat for 8 mins. Cook till the drumsticks are tender, but at the same time remain intact. Do not overcook them. Set aside.
Step 3: Cook curry
- In a heated pan with olive oil, add in mustard seeds and cumin seeds. Fry till it splutter. Add in turmeric powder, curry leaves, onions and moringa leaves.
- Stir fry till the onions turn translucent. Add coriander powder, chilli powder and the tamarind water along with tamarind.
- Once it starts boiling, add the drumsticks along with the water and mix gently.
- Add in the chickpeas-water mixture to the boiling curry. Continue to stir till the curry thickens. Reduce the flame.
- Add coconut milk, mix it gently and simmer for 2-3 mins.
- Have a taste and adjust the seasoning accordingly.
- Garnish with coriander and enjoy with a warm bowl of rice.
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