Drumstick leaves also known as moringa leaves are a super food and has been well used in the South Indian kitchens from the ancient days. Moringa tree is called as drumstick tree in India. The leaves of this tree are edible and are well known for their medicinal properties. Drumsticks are very commonly used in various recipes like stir fry, dal, sambar & drumstick curry. Moringa leaves are also used in lentil/ dal and stir fry preparations.
Drumstick leaves are said to normalize the blood sugars and are recommended to be used regularly. Though we had drumstick trees in our backyard, my mom never used these leaves to prepare any dishes. It was only the drumsticks that were more often used.
We started using these only after I moved to Singapore. Moringa leaves can be used in so many ways. One of the best & easiest ways I chose is to make a stir fry along with a vegetable like potato or cauliflower or sweet potato.
My kids eat well if prepared with potatoes, so I often chose to make it this way. Drumstick leaves stir fry goes well with rasam and steamed rice. This dish can be made in 2 ways. The first method is to boil the potatoes al dente and then temper them and stir fry with spices and curry leaves.
The other way is to stir fry or roast the potatoes in a pan until cooked. Then add the drumstick leaves and stir fry. If you want to follow this method, check out this potato stir fry. Add the moringa leaves at the last stage.
In this post I have shared the method to make it with boiled potatoes.
You can spice up the dish as you like with coriander powder, garam masala or sambar powder. But I do not add anything except for the basic spices like green chilies, tempering spices and garlic.
For a spicier dish simply add red chilli powder, sambar powder or garam masala.
Drumstick leaves stir fry (Moringa leaves recipe)
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- 3 large potatoes (boiled, peeled and cubed)
- 2 cups drumstick leaves (adjust to taste)
- 3 garlic cloves chopped
- 1 sprig curry leaves
- 1 teaspoon urad dal (optional)
- 1 tablespoon chana dal (optional)
- 3 to 4 green chilies slit or ½ teaspoon red chili powder
- ⅛ teaspoon hing (asafetida)
- 1 dried red chili (broken, optional)
- 1½ to 2 tablespoon Oil
- ¼ teaspoon turmeric
- ½ to ¾ teaspoon cumin
- ¼ teaspoon mustard
- ½ teaspoon salt (adjust to taste)
- Separate the leaves from the stalks and wash thoroughly in enough water, drain the leaves in a colander to remove water thoroughly.
- Option 1 – Boil potatoes al dente. I usually boil them in the instant pot for 7 to 9 minutes depending on the size. The potatoes must be just cooked and not mushy, Once done, peel the skin and cube them.
- Option 2 – You can also simply stir fry the potatoes first instead of boiling. For this cube the potatoes to ½ to ¾ inch pieces and keep them immersed in a bowl of water until used. When you are ready to add them to the pan, drain the water and rinse them once.
How to make drumstick leaves stir fry
- Heat a pan with oil. Add cumin, mustard, dal, garlic and red chili. Fry till the dal turn golden. Add curry leaves and green chilies fry for 1 to 2 mins.
- Add hing, boiled potatoes, salt, turmeric and fry for 3 to 4 mins. If using raw potatoes, stir fry them on a medium heat for 2 to 3 mins. Cover and cook on a low heat until fork tender. If required you may splash little water to help them cook faster.
- Increase the flame to medium high. Add the moringa leaves and fry till they wilt off. Keep stirring and fry. If the leaves are not tender, you may cover and cook.
- Serve drumstick leaves stir fry with rice and sambar or rasam.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes