Drumstick leaves are full of nutrients and fiber. I like to cook it with moong dal. The leaves can be added while making adai, it gives it a unique taste, it should be made crisp and eaten hot.
Sabzi- I like to make it with moong dal, I normally soak moong dal for at least 30 minutes, as it gets cooked faster.
I season with mustard seeds and red chilies, hing, add the dal with turmeric pdr., once the dal is almost cooked, I added the washed leaves about a cup full for a cup of soaked dal, there is no hard and fast rule for proportion. Stir for 2-3 minutes, if you wish you can add fresh grated coconut. Serve it with rice, sambar/ rasam.
You can make kootu by cooking moong dal or arahar / tuvar dal, add the leaves, add ground coconut with green chilies and jeera or you may roast urad dal, red chilies, hing and grind with fresh grated coconut, let it all mix with a good boil, tadka with ghee- mustard seeds and urad dal, curry leaves.
Sabzi- I like to make it with moong dal, I normally soak moong dal for at least 30 minutes, as it gets cooked faster.
I season with mustard seeds and red chilies, hing, add the dal with turmeric pdr., once the dal is almost cooked, I added the washed leaves about a cup full for a cup of soaked dal, there is no hard and fast rule for proportion. Stir for 2-3 minutes, if you wish you can add fresh grated coconut. Serve it with rice, sambar/ rasam.
You can make kootu by cooking moong dal or arahar / tuvar dal, add the leaves, add ground coconut with green chilies and jeera or you may roast urad dal, red chilies, hing and grind with fresh grated coconut, let it all mix with a good boil, tadka with ghee- mustard seeds and urad dal, curry leaves.