Moringa trees are a common sight across southern Indian backyards. While the tender seed pods of this drought resistant tree are used in many stews, this traditional home recipe uses its leaves to create a nourishing curry.
This Kappa Muringayila Curry or Moringa Leaves and Tapioca Curry is my favourite dish. This particular recipe is my grandmother’s and it is made using the traditional method which is not very commonly seen in urban households today.
Kappa Muringayila Curry
Ingredients
- Moringa Leaves (Drumstick leaves) – 2 Cups
- Tapioca – 2 Cups
- Ground coconut – ½ Cup
- Black pepper – 1 tsp
- Cumin seeds – ½ tsp
- Coconut oil – 1 tbsp
- Mustard seeds – ½ tsp
- Garlic – 3 cloves
- Turmeric powder – ¼ tsp
- Coriander Powder – 1 tsp
- Chilli powder – ½ tsp
- Salt to taste
- Water
Method:
- Cut the tapioca into small pieces, wash it well and cook it with salt and water in an open container.
- Strain extra water from it and keep it aside.
- Grind coconut, pepper and cumin into a smooth paste.
- Separate the leaves from the moringa branch.
- Heat some coconut oil in a pan. Add mustard seeds, when it splutters, add crushed garlic and saute well. Then add the ground paste and add some water for the gravy. Add Turmeric powder, coriander powder, chilli powder and salt.
- Mix well and boil it for 3-4 minutes. Once the raw smell of coconut goes then add moringa leaves and cooked tapioca.
- Cool until the moringa leaves become soft.
- Serve with rice or chapati!
Watch this recipe here – Kappa Muringayila Curry
Sukanya is a passionate cook and freelance software engineer from Kerala, now settled in the USA. Her love for cooking made her become a full time food content creator. She incorporates local produce into her dishes and shares traditional recipes from her native state, Kerala.
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