Moringa pepper curry

      Moringa pepper curry

 

   Here’s a flavorful and nutritious recipe for Moringa Pepper Curry, a South Indian-inspired dish that combines the earthy taste of moringa leaves (also called drumstick leaves) with the sharp heat of black pepper and aromatic spices. Moringa pepper curry is a vibrant, nutrient-rich dish that combines the earthy, slightly bitter notes of moringa leaves with the bold heat of black pepper and a medley of aromatic spices. Often found in South Indian or Sri Lankan kitchens, this curry is both medicinal and flavorful, harnessing the health benefits of moringa—rich in vitamins A, C, and calcium—alongside the digestive and anti-inflammatory properties of pepper. The leaves are typically sautéed with mustard seeds, onions, garlic, and green chilies, then simmered in a spiced coconut or tamarind-based gravy. The result is a hearty, comforting curry that pairs beautifully with rice or flatbreads, making it a wholesome, immune-boosting meal.

 Prep Time: 15 mins

 Cook Time: 15 mins

Serves: 3–4

 Ingredients :-

For the Curry:

* Moringa leaves – 2 cups (washed and tightly packed)

* Onion – 1 large (finely chopped)

* Tomato – 1 medium (chopped)

* Garlic – 4–5 cloves (crushed or chopped)

* Green chilies – 2 (slit)

* Curry leaves - 1 spring

* Turmeric powder – ¼ tsp

* Salt – to taste

* Oil – 2 tbsp (coconut oil preferred)

For the Masala Paste:-

* Grated coconut – ½ cup (fresh or frozen)

* Black peppercorns – 1½ tsp

* Cumin seeds – 1 tsp

* Fennel seeds – ½ tsp

* Dry red chilies – 2

* Shallots – 3–4 (or ½ small onion)

For Seasoning:-

*  Fresh coconut oil - 1 tsp

 Step-by-Step Instructions :-

Step 1: Clean and Prepare the Moringa Leaves

* Pluck the moringa leaves from the stalks. Avoid thick stems as they are fibrous.

* Wash thoroughly in water to remove dirt and grit.

* Drain and set aside.

 Step 2: Make the Masala Paste

* In a pan, dry roast 1½ tsp black peppercorns, 1 tsp cumin, ½ tsp fennel seeds, 2 dry red chilies for 1–2 minutes until aromatic.

* Add grated coconut and lightly toast for another minute.

* Let it cool, then blend with shallots (or onion) and a little water into a coarse paste.

 Step 3: Sauté the Base:-

* Heat 2 tbsp oil in a pan.

* Add curry leaves, green chilies, and crushed garlic. Sauté for 30 seconds.

* Add chopped onions and cook until golden brown.

* Add chopped tomatoes, turmeric, and a little salt. Cook until tomatoes are soft and mushy.

Step 4: Add Masala & Cook Moringa

* Add the ground pepper-coconut masala paste to the pan.

* Sauté the masala for 2–3 minutes on medium flame until the raw smell is gone.

* Add about ½ cup of water and bring to a simmer.

* Add the cleaned moringa leaves, stir well, and cook covered for 4-5 minutes.

* Adjust salt and spice. Add more hot water if you prefer a thinner curry.

* Turn off the flame. 

 Step 5: For Seasoning :-

* Finely add  fresh coconut oil. 

* Tasty moringa pepper curry is ready. 

 Serving Suggestions :-

* Serve hot with steamed rice, millet, or chapati.

* Pairs well with curd rice or dal as a spicy side dish.

 Tips :-

* You can add toor dal or moong dal to make it a protein-rich curry.

* For extra richness, add a spoon of coconut milk at the end.

* Adjust black pepper to taste – this curry is meant to be peppery and warming.

ENJOY!!!!