I have a large moringa tree in my garden – and therefore have an inexhaustible supply of fresh leaves. I often use these greens in my smoothies. They taste wonderful. And there are several other recipes using moringa leaves. My favourite is murungai elai adai – a delicacy in Thamizhnadu and Kerala. The recipe is already in this blog under ‘Breakfast’. I have served this to several guests, all of whom have sung high praise for this dish. But I had never tried a chutney before. The thought struck me that moringa leaves can easily be made into a chuteny – and therefore proceeded to make it the very next day. Seriously, it is one of the most tasty chutneys that I have had. I therefore resolved to make it quite often. The recipe is simple, as indeed all chutneys are. Little effort, great taste!

Ingredients
1/2 cup tender moringa leaves, tightly packed
3 green chilis
1/2 cup grated coconut
1 tsp ginger, roughly chopped
1 small piece (the size of a small marble) tamarind (or 1 tsp lime juice)
Salt to taste
1/4 tsp mustard seeds (sarson, kadugu)
1/4 tsp cumin seeds (sabut jeera, jeeragam)
1 sprig curry leaves
Method
Heat a wok and add green chilis and moringa leaves
Sauté for about a minute till the leaves wilt (don’t overcook)
Cool and transfer to a blender
Add coconut, ginger, tamarind, salt and 1/2 a cup of water
Blend to a smooth paste
Transfer to a serving bowl
Set aside
Heat a wok and add mustard seeds
When they begin to splutter, add cumin seeds and curry leaves
Roast for a few seconds and pour over the chutney
Serve at room temperature with idli, dosa..
Or serve it with red/brown rice
Or use it as a dip
Enjoy!