Moringa Powder | Muringa Ela Podi | Homemade Moringa Powder

Moringa leaves or powder is a powerful antioxidant, rich in proteins, minerals, amino acids and flavunoids. They help to lower blood glucose levels, fight inflammation and helps treat chronic conditions like high blood pressure, diabetes, cancer and so on. Moringa leaves are abundant in Kerala homes but to people who live in cities or who don't get fresh moringa leaves, the powder form is a good option to add to the regular foods. These days, organic and otherwise marketed moringa powder is heavily on demand as is considered one of the super foods. And when you have the fresh leaves at home, it's always better to dry up and stock up for the whole year. 

We have plenty of fresh leaves in our native place but away from home, I don't get these fresh leaves every time and so decided to dry up the leaves which is much easier and handy. The drying needs no direct sun and no many efforts too. Check it out, and please do stock it up too if you have fresh moringa leaves in your backyard. 

Drying time ~ 3 days

Author ~ Julie

Serves ~ 50-75 g (approx.)

Ingredients

moringa leaves 10 branches

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Method

• Inspect the leaves for any small insects/ spiders, shake off. Wash the leaves under running water and remove any yellow leaves.
• Pat the leaves with a paper towel to dry up the excess moisture. Pluck out the big branches and keep the smaller stems. Spread and leave under the fan (don't dry under the sun directly as the leaves don't retain the colour or shade dry). I personally prefer drying at room temperature as these leaves are very thin and hardly need much time to dry.
• I have not removed the smaller stalks beforehand, as they can be just hand-picked after it's left at room temperature overnight or 5–6 hours. After 6 hours, shake off the smaller stems as the leaves just shrinks and falls off. Collect only the leaves and discard the smaller stems.
• Spread the leaves and leave at room temperature for another 2 days till it's dry and crisp.
• Store the dried leaves in dry bottles or powder in a blender jar & store. I haven't sieved, but you can always sieve & use.

 NOTES

* Shade drying is preferred as to retain the green colour. 

 

  

Aloo Gosht (Mutton Potato Curry)

 Do you love meat with potatoes combo? In Kerala, there are a lot of combos of mixing meat with a veggie like beef koorka curry, beef kaya curry, chicken potato curry. This is another tasty combo of mutton with potatoes. Mutton curry is always a big 'yes' here in whichever form, but we don't buy the meat often as it's red meat and may not be very good for health. This time I prepared mutton biriyani with the mutton and had some leftover meat after that which was not enough to make a curry alone. So thought to add potatoes and try this combo of mutton and potatoes in the north Indian style. I already have a Kerala style Mutton Potato Curry, check that out if interested. Kids totally loved the creamy, tasty curry with chapathis. Check it out if you love this combo.

Preparation time ~ 10 minutes

Cooking time ~ 20 minutes

Author ~ Julie

Serves ~ 3-4

Ingredients

mutton 300 gms

potato 2, big cubed

onion 1 sliced

curry leaves 1-2 sprigs

green chillies 2-3, vertical slit

ginger paste 1.5 tsp

garlic paste 1 tsp

coriander powder 2 tsp

hot chilly powder 1tsp

kashmiri chilly powder 1 tsp

turmeric powder 1/2 tsp

garam masala 1/2 tsp

salt to taste

coriander leaves 2-3 tbsp

oil 3-4 tbsp

bay leaves 2

to puree

onion 1 small

tomato 1 

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Method

• Rinse the mutton under running water and drain water completely. Keep aside.
• Wash the tomato & peel the onion. Add to a blender jar and grind smoothly without adding water.Keep aside.
• Heat a pressure cooker and add oil. To this add bay leaves and cubed potatoes. Sauté on high flame for 3–4 minutes until lightly browned on the outside. This gives a unique taste to the curry. Drain from oil and keep aside.
• To the same oil, add sliced onion and green chillies, curry leaves. Add the ginger-garlic paste. Sauté until lightly browned.
• Add the spice powders on low flame and sauté. To this, pour the purée and add 2tbsp water to the jar and add to the mix with 1/4 tsp salt. Cook covered for 2–3 minutes until the tomato onion paste is nicely cooked and oil floats on the surface.
• Finally, add in the washed mutton and mix well. Add 1/2 tsp salt and give a quick mix. Cook on high for 3–4 minutes.
• Add 1/2 cup water and close the lid. Pressure-cook for 3–4 whistles, or until it's cooked well.
• One pressure is released, open the cooker and check if the mutton is cooked well, else cook again till done. Give a quick mix and add the lightly fried potatoes.
• Add salt as needed, as the gravy already has salt, and add water if needed. Cook covered for 5–7 minutes.
• Check if the potatoes are cooked well and are intact. Don't overcook the potatoes.
• Garnish with coriander leaves and switch off the flame. Keep covered for 10 minutes and serve warm with chapathis or naan.

NOTES

* Add the ginger paste slightly more than the garlic paste.

* Depending on the type of meat, cooking time may vary, so just keep a watch. Cook well and then only add the potatoes.

* I have used bot Kashmiri and hot chilly powder, you can use hot chilly powder alone. In that case, adjust the amount as per tolerance.

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* Kerala style Mutton Potato Curry

* Mutton Thengapaal Curry 

* Mutton Curry (Karnatake Style)

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* Easy Mutton Curry