Moringa leaves chutneyImage Credit Source: Culinarychaser
Moringa means drunken legumes are a treasure of properties, its leaves are also rich in nutrients, so its powder is also available in the market. Moringa is especially consumed in South India. Here they use it to make the most sambar. Chutney of its leaves can be made, which not only seems amazing in taste, but its health also has many benefits. Many more ingredients are also added to this sauce, which increases its nutrient value even more. This chutney is slightly different from regular chutney and its technology is dry, so it can be eaten for several days after making it once.
This chutney of Moringa leaves looks amazing with rice or roti and desi ghee. Its taste lasts in your mouth for a long time. It is also used in many places as a medicine. Currently, in this article, the recipe of chutney of Moringa leaves will know and what are the nutrients and foods.
According to the health line, Moringa is a cup of fresh Moringa leaves, 2 grams of protein, 19 percent of the daily requirement is vitamin B6, 12 percent vitamin C, 11 percent iron, 11 percent B2, 9 percent vitamin A (beta carotene), and 8 percent magnesium. Apart from this, many rich antioxidants are also found in it.
Due to the good source of vitamin C, Moringa helps to keep the immune system strong. It gives energy to the body and is very beneficial for hair as well as skin. The presence of iron makes the production of red blood cells effective, while the vitamin A present in it is beneficial for the eyes.
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To make chutney of Moringa leaves, you will need about two cups of fresh leaves. Apart from this, 2 teaspoons of gram lentils, 2 teaspoons of urad dal, half teaspoon black pepper, half teaspoon cumin, a little tamarind (for tangi taste), one teaspoon of oil, 7-8 garlic buds, whole red chili as required. Half a teaspoon asafetida, two teaspoons of flaxseed, two teaspoons white sesame, salt according to taste.
First of all, wash the leaves of Moringa from the sticks and wash it and then make a little dry roast, so that the moisture is reduced. After this, add chana dal urad dal, linseed seeds, black pepper, cumin and roast it in a pan and then add tamarind to it and stir for some time. Now add oil to the pan and fry the garlic, then fry the red chili too. Put all things in the blender. Add asafetida and salt to it and ground. Fill it in airtight container and store it. You can serve it with idli. You can also eat by putting it in casserole, ie health with taste.
