Drumstick Leaves stir fry / Moringa leaves stir fry recipe with peanuts – Instead of coconut, this recipe uses crushed peanuts which adds an unique flavor to this stir fry.
Moringa oleifera is the scientific name of Drumstick Tree. Drumstick leaves aka Moringa leaves has many health benefits which includes protecting the skin and hair, protecting liver, preventing the cancer and treating the stomach disorders. It also treats kidney disorders and is diabetic friendly. Below table shows the nutritional value of Moringa Leaves
Drinking this moringa leaves juice helps in reducing the weight, lowers the blood pressure and improves energy levels.
Moringa leaves trees are widely grown in Asia and hence it is found abundantly in southern part of India. The leaves, drumsticks and its flower are edible and used for making various South Indian gravies and curries. This is also called as a Miracle tree. Due to its health benefits, the powdered form of this leaves are now widely used worldwide. Those who can’t get moringa leaves near their stay can use this powder and use it as a supplement in their diet to gain its health benefits.
Today, I have used the fresh moringa leaves for making this stir fry. There are many ways to make this stir fry but the method described below is most liked by my family. Instead of coconut, we use ground peanuts which adds an unique flavor to this stir fry. This stir fry can be served with hot rice with any South Indian gravy.
Cleaning of moringa leaves takes long time when the leaves are fresh and tender. For easy cleaning, roll the drumstick leaves in a newspaper or any kind of paper and keep it inside the refrigerator for sometime before cleaning. After that sightly shake the drumstick leaves with the stem and you can see the leaves withering out of the stem easily. After this you can check and remove any stuck leaves to the stem.
Once cleaned, the moringa leaves have to be washed well in a running water two or three times using a colander. If you are not using the leaves immediately, then put the leaves in a container or zip lock cover and keep it in refrigerator. It stays good for a week. Make sure to wash it just before cooking.
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Oil – 3 tsp
Mustard seeds – ½ tsp
Asafoetida – a big pinch
Onion – ½ cup, finely chopped
Drumstick leaves – 1 and ½ cup, optimum packing
Salt – to taste
Raw peanuts – 1/3 cup
Dry red chillies – 3
Cooking Method with step wise pictures:
1) Clean and wash the drumstick leaves 2 – 3 times.
2) Heat oil in a pan. Add mustard seeds when it is hot.
3) Add asafoetida and then add finely chopped onions.
4) Saute the onion till it becomes soft and translucent.
5) Add the drumstick leaves. Stir it well. Keep it open and cook it till it shrinks in its quantity.
6) Once the quantity is reduced, add salt to taste. Continue to cook well in a low to medium flame until the drumstick leaves change color
7) Meanwhile, dry roast the peanut. Once the peanuts are roasted well, turn off the stove and keep it aside to cool down.
8) Rub the peanuts and peel the skin.
9) Add the peanuts to the mixie jar along with 3 dry red chillies. Grind it coarsely.
10) Add this coarsely ground peanut to the drumsticks. Mix well and cook it for a minute or two till the peanut flavour infused with drumstick leaves.
11) Serve hot.
1) Serve it with rice and any South Indian based gravy.
1) When you wash the drumstick leaves, there would be some water left in it. This water is enough for cooking the drumstick leaves. Still if you find the leaves dry, sprinkle some water to cook it.
2) If you have roasted peanuts handy, straight away grind it with dry red chilli and add it to the moringa leaves.