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We hope you got insight from reading it, now let’s go back to moringa leaves in yogurt gravy recipe. You can have moringa leaves in yogurt gravy using 16 ingredients and 5 steps. Here is how you do it.
The ingredients needed to prepare Moringa leaves in Yogurt gravy:
- Take 1 cup Drumstick leaves
- Use 500 ml yogurt
- Take 2 tsp coconut grated
- Prepare 2 garlic cloves
- Prepare 1/2 tsp Turmeric powder
- You need 1/2 tsp Cumin seeds
- Prepare 2 green chilies
- Provide to taste Salt
- Take Ingredients for seasoning
- You need 4– 5 Baby shallots
- Take 3 Red chilli dried
- You need 1/2 tsp Mustard seeds
- Provide 1/4 tsp Fenugreek powder
- You need 1/2 tsp Asafoetida powder
- Provide 1 sprig curry leaves (optional)
- Prepare as needed Oil
Instructions to make Moringa leaves in Yogurt gravy:
- Remove the drumstick leaves from the steam and soak it in salted water for some time. Wash thoroughly under running water. Drain it and if possible wipe the water from the leaves with kitchen towel.
- Grind the green chilies, coconut, cumin seeds, turmeric powder and salt to fine paste. To the paste add in yogurt and grind again. Keep aside. Heat oil in a pan, add mustard seeds, when it splutters add sliced garlic, saute until it turns fragrant, add in fenugreek and asafoetida powder and saute for 10 seconds. Add salt and then drop in the drained leaves and saute for 1 minute. Salt is added before the leaves so that the leaves retain it's bright colour.
- Reduce the flame and pour in the grinded mixture and keep stirring, allow it to heat but not to bring to boil as curd will start to split.
- Seasoning: In a small pan, heat 1 tsp oil, add in remaining cumin seeds, dry red chillies, sliced baby shallots and curry leave, saute until the shallots turn golden brown. Pour the seasoning on the yogurt mixture and your drumstick leave. Your bright colourful Moringa illa moru curry is ready.
- Your bright colourful Moringa illa (leaves) moru curry is ready. Serve Moringa illa moru curry with hot rice.
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