Moringa Leaves or Drumstick Leaves are very healthy and they are widely used in South Indian household. I have not seen much North Indians using these leaves in their dishes as we are more fond of the drumsticks rather than their leaves. While we were in Madhya Pradesh, we had a drumstick tree back in our Army quarter. We use to enjoy the drumstick curry almost 2-3times a week and apart from that, I remember mom uses the moringa flowers and leaves for making bhajiya’s, I must say they taste delicious. Apparently, after moving from there I have never seen moringa leaves at home as we do not get it in the market.
After moving back to the USA luckily I have seen Moringa leaves quite a few times at the supermarket and this time I just couldn’t resist myself from buying a big batch of the fresh leaves. And now the whole lot of these leaves are insisting me to try different recipes. So, I tried this quick and easy recipe for Moringa Leaves Raita with some grated beetroot and the result was delicious and beautiful. ❤ Moringa Leaves and Beetroot raita is a unique, healthy, and flavorful combination and is super easy to make as a side dish to your lunch menu.
Do pick a bunch of fresh Moringa Leaves if you find them at the nearby store and make this delicious raita and share your lovely feedback with me. 🙂 If you have any other healthy and delicious recipes to use Moringa Leaves and do share with me in the comment box or email me. ❤
- 1 Cup fresh moringa leaves, chopped finely
- 1 ¼ Cup curd
- ½ Cup beetroot, grated
- 1 Whole dry red chili
- 1 Tsp cumin seeds
- ½ Tsp mustard seeds
- A pinch of asafoetida
- Salt as required
Learn Step By Step Recipe With Pictures For Moringa Leaves And Beetroot Raita | Drumstick Leaves Raita
Step 1- In a pan heat oil, splutter mustard seeds and cumin seeds. Add whole dry red chili saute for 8-10secs. Add the moringa leaves and grated beetroot
Step 2- Saute for 3-4mins on medium flame and add the required salt. Add this to the beaten curd and mix