Drumstick Leaves (Moringa)~Curds Tambuli.

“Drumstick Leaves (Moringa)~Curds Tambuli” … Moringa / Drumstick / Mashinga saanga pallo is very well known for its health benefits … Today ie. on Dahi Handi day (Mosaru Kudke) ie., the next day of Shri Krishna Janamashtami it is a tradition among Mahrashtrians to prepare any dish with the addition of Moringa leaves … try this yummy dish and enjoy the health benefits to stay fit ….. 

** Drumstick Leaves / Moringa / Mashinga saanga pallo are very well known for its health benefits and are a store house of vitamins and minerals. There are so many dishes prepared using these leaves in the southern parts of India that I am running short in posting them. In Maharashtra the next day to Gokulashtami / Krishna Janamashtami ie on the day of Dahi handi the day the matka filled with curds are broken as a tribute to lord krishna’s childhood activities, it is a must to prepare a dish using these leaves. So today I prepared two dishes using the same one was batate upkari / usli / bhaji and the other is tambuli. Tambuli as you all know is a chutney sort of dish served at room temperature which is not boiled much but with the addition of curds and seasoning etc. Tastes awesome and the best part is it is easy to prepare and is loaded with vitamins and minerals. Prepared mostly in southern parts of India, I came across this dish while searching for dishes in google, I went through many dishes and finally adapted my own method to suit my family taste. A simple dish that can be served with rice of Idly like I did, tastes awesome. Do try if you like tambuli and these leaves are available to you. 

** Here is the simple method of preparing “Drumstick Leaves (Moringa)~Curds Tambuli” …

** Pick about 2 cups of drumstick leaves / moringa / mashinga saanga pallo, wash, drain and roughly chop it and keep it ready aside. Do not use the stick portion, we need only leaves. 

** In a kadai, add 1 tsp of coconut oil or any other edible oil, when hot lower the heat and add in 2 tsp of jeera and 3-4 black pepper corns, 3-4 fresh curry leaves and fry well for a minute. Now add in 4-5 green chillies chopped to bits and continue frying for a minute. Finally add in the leaves and mix well. Lower the heat, cover and cook for a few minutes, till the leaves wilt and shrink ie they are just cooked. Remove and keep aside to cool. 

** Once the fried ingredients are completely cooled, put it in a mixer grinder along with 3-4 tblsp of freshly grated coconut and grind to a very smooth paste with little bit of water. The paste should be ground to a very smooth consistency. Remove and put it a bowl. Beat one cup of thick curds with ½ cup of water and add it to the ground paste in the bowl with salt to taste and mix well. If too thick you can add n a little bit of water and mix well. 

** For tempering : Heat 1 tsp of oil in a small pan, when hot, lower the heat and add in ½ tsp of jeera (cumin seeds), ½ tsp of mustard seeds (Rai / Sasam) and when they begin to splutter add in 1-2 red chillies cut into bit or if small whole along with 8-10 curry leaves, fry for a minute and pour over the tambuli. Cover and keep it aside for 5-10 minutes. 

** “Drumstick Leaves (Moringa)~Curds Tambuli” is done and ready to be served. This is a side dish that is served along with other dishes along with rice and tastes awesome with Idlies too. I had served it the next day with ragi (nachani/finger millet) Idly and it tasted awesome. Do try this out and relish with any dish of your choice. You can even serve it with rice, in which case keep the texture, thick and do not add in water, it tastes great.