A super healthy dish, moringa pods stir fried with coconut…
Moringa, often referred to as the “drumstick tree” or “miracle tree,” is celebrated for its incredible health benefits. Virtually every part of the tree: leaves, pods, seeds, flowers, and even roots, are packed with nutrients and medicinal properties.
Moringa is a super green with incredible versatility, its leaves and pods can be transformed into a variety of delicious dishes. Every time I buy moringa from the Indian store, I’m reminded of the majestic moringa tree that stands tall in my parent’s front yard. It isn’t just a tree; it’s a community treasure. My parents generously share its abundance of leaves and pods with neighbours, creating a bond over its bounty. I deeply miss that tree and often wish I could have one in my yard here.
Moringa holds a special place in South Indian cuisine. The leaves are used to make thoran (a stir-fry with coconut) and the pods are a staple in dishes like sambar, fish curries, and avial. Both the leaves and pods are also ideal for making nutrient-rich soups.
Living in Canada, it’s not easy to find fresh moringa leaves and pods. Occasionally, Indian stores carry them fresh, but frozen moringa is more readily available. The pods, in particular, freeze well and can be stored for a long time, making it easier to enjoy them year-round.
I love adding moringa pods to fish curries, avial, and sambar. Recently, I tried something different: a dish inspired by Kerala thoran. I cooked the pods first and then stir-fried them with coconut. The combination of the tender pods and the fragrant coconut was absolutely delicious.
Here are the amazing health benefits of Moringa
- Rich in Nutrients
- Powerful Antioxidant Properties
- Anti-inflammatory Effects
- Supports Heart Health
- Regulates Blood Sugar Levels
- Boosts Immunity
- Improves Digestion
- Supports Brain Health
- Promotes Healthy Skin and Hair
- Detoxifies the Body
- Supports Weight Management
- Coconut oil- 1 tbsp
- Mustard seeds- 1 tsp
- Dried red chilies- 2
- Curry leaves- 1 sprig
- Shallots, chopped- 2 (or 1 onion chopped)
- Moringa-Drumstick pods- 15, cut into 3-inches long
- Chili powder- ½ tsp
- Turmeric powder- ⅛ tsp
- Salt- 1 tsp
- Grated coconut- ½ cup (must add)
- I've used frozen moringa pods, available at the Indian store.
- Wash the frozen pods throughly under running water.
- If using fresh pods, cut the drumstics into 3-inches long.
- Place a wide pan over medium heat, add coconut oil.
- Add mustard seeds, let them splutter.
- Add dried red chilies & curry leaves.
- Add shallots & saute for a few minutes.
- Add the moringa pods, combine well.
- Add ½ cup water & cook covered till the moringa turns soft. Don't over cook them.
- Open the lid & let the water dry off.
- Add chili powder, turmeric powder & salt, combine well.
- Add grated coconut, stir fry for a few minutes till the coconut turns slightly brown.
- Take the pan off the heat.
- This can be enjoyed as a side dish with rice or chapati.
- Tastes really good with coconut, so don't skip adding coconut.
